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
- beef chuck roast: 1 piece (3 pound, trimmed)
- medium onion: 0.5 piece (diced)
- dark brown sugar: 0.5 cup
- soy sauce: 0.33333 cup
- garlic: 10 clove
- medium jalapeño pepper: 1 piece (diced, optional)
- ginger root: 1 piece (1 inch piece, grated, fresh)
- seasoned rice vinegar: 2 Tbsp
- sesame oil: 1 Tbsp
- salt and ground black pepper: (to taste)
- corn tortillas: 16 piece (6 inch, optional)
Metric Conversion
Stages of cooking
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Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño 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.
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Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
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Serve with corn tortillas. Jennifer
