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This Korean taco recipe was given to me by a Korean friend. It’s so full of flavor! I did tweak it a little to add more spice. Serve with your favorite taco toppings.
Ingredients
- 1 (3 pound) beef chuck roast, trimmed
- ½ medium onion, diced
- ½ cup dark brown sugar
- 1/3 cup soy sauce
- 10 cloves garlic
- 1 medium 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)
Directions
Step 1
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalape?o pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
Step 2
Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
Step 3
Serve with corn tortillas.
Tips
Sometimes I use 2 tablespoons of garlic-chili paste instead of the ginger and diced jalape?o. Depending on how spicy you like it, you may add more. We love spice!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 456 | |
| % Daily Value * | |
| Total Fat22g | 29% |
| Saturated Fat8g | 41% |
| Cholesterol78mg | 26% |
| Sodium697mg | 30% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber4g | 13% |
| Total Sugars15g | |
| Protein24g | |
| Vitamin C3mg | 15% |
| Calcium76mg | 6% |
| Iron3mg | 19% |
| Potassium353mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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