Korean Beef Soft Tacos

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  • 1 (3 pound) beef chuck roast, trimmed
  • 1/2 onion, diced
  • 1/2 cup dark brown sugar
  • 1/3 cup soy sauce
  • 10 cloves garlic
  • 1 jalapeno pepper, diced (optional)
  • 1 (1 inch) piece fresh ginger root, peeled and grated
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • salt and ground black pepper to taste
  • 16 (6 inch) corn tortillas (optional)
  • Add all ingredients to list


  • Prep15 m
  • Cook8 h
  • Ready In8 h 15 m
  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  3. Serve with corn tortillas and your favorite toppings.


  • Cook’s Notes:
  • This recipe was handed down to me, and I tweaked it a little by skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocer. Depending on how spicy you like you may add more. We love spice!
  • Also, for the the topping I added a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste.

Nutrition Facts

Per Serving: 456 calories; 22.4 g fat; 40.3 g carbohydrates; 23.9 g protein; 77 mg cholesterol; 697 mg sodium. Full nutrition

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