Crockpot Korean Beef Tacos
Crockpot Korean Beef Tacos blend rich, savory flavors with the convenience of slow cooking, making them a perfect choice for busy families or anyone looking to enjoy a delicious meal with minimal effort.
Ingredients
Beef and Sauce
- 2 pounds beef chuck roast Ideal cut for slow cooking.
- 1 cup beef broth
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes Adjust to taste.
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 tablespoon cornstarch Optional for thickening.
Taco Assembly
- 8 small corn or flour tortillas
- Green onions, chopped For garnish.
- Sesame seeds For garnish.
- Cabbage or slaw mix For topping.
Instructions
Preparation
- Start by trimming excess fat from the beef chuck roast.
- In a bowl, mix the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, red pepper flakes, black pepper, and ground coriander.
Cooking
- Place the beef in the bottom of the slow cooker and pour the sauce over it.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easy to shred.
- When done, remove the beef from the slow cooker and shred it using two forks.
- If you want a thicker sauce, remove about half a cup of the liquid from the slow cooker and whisk in the cornstarch. Return it to the slow cooker and let it cook for an additional 10 minutes on high.
Serving
- Serve the shredded beef in tortillas, garnished with green onions, sesame seeds, and your choice of cabbage or slaw mix.
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Notes
Consider searing the beef before slow cooking for enhanced flavor. You can adjust the spice levels based on preference and experiment with different tortillas. Make sure to have various toppings ready on the side for customizability.