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Simple Slow-Cooked Korean Beef Soft Tacos


Simple Slow-Cooked Korean Beef Soft Tacos


Prep: 15 mins Cook: 8 hrs Total: 8 hrs 15 mins Servings: 8

“This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!”


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)


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.

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.

Serve with corn tortillas and your favorite toppings.


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; protein 23.9g 48% DV; carbohydrates 40.3g 13% DV; fat 22.4g 34% DV; cholesterol 77.5mg 26% DV; sodium 696.9mg 28% DV.