I had heard about Korean Beef Tacos for years, and finally decided to take the plunge. Boy am I glad I did! These tacos disappeared faster than I could believe, plus we had enough meat leftover for all three of my boys to have leftovers for lunch the next day. If you’ve got someone in your family who isn’t a fan of onions, place them in the bottom of the slow cooker and then you can easily keep them separate and serve them on the side. I love these with purple cabbage and maybe a little avocado, but feel free to serve them with any of your favorite taco toppings and your whole family will be pleased.
1/4cupreduced-sodium soy sauce (use wheat/gluten-free if needed)or use any variety
3clovesgarlicminced, about 1 1/2 tsp.
1Tbsp. fresh gingerpeeled and minced
1Tbsp. rice vinegar or rice wine vinegar
1tsp. sesame oil
12corn tortillas
3 - 4cupspurple cabbage, lettuce, or baby spinachchopped
1cupshredded Monterey Jack, Pepper Jack, or Cheddar cheese(optional)
1cupsalsalook for brands with no sugar added, optional
Instructions
Place the chuck roast in your slow cooker and then put the onions, honey, soy sauce, garlic, ginger, vinegar, and sesame oil on top. Mix it around to make sure the meat is well coated.
Cook on low for 8 – 10 hours or on high for 5 – 6 hours
When the meat is cooked through and tender, shred it with two forks right in the slow cooker pot.
Serve it on tortillas topped with the cabbage, cheese, and/or salsa, or with your favorite toppings. You can also refrigerate this dish for up to 3 days or freeze it for up to 3 months.
Notes
Do Ahead or Delegate: Chop the onion, peel the garlic, peel and mince the ginger, shred the cabbage if using, shred and refrigerate the cheese if necessary, or fully prepare and refrigerate or freeze the meat mixture.Scramble Flavor Booster: Add ½ - 1 minced jalapeno pepper and/or serve with Pepper Jack cheese.Tip: Want to make this dish leaner? Make it the day before and then refrigerate it. When you remove it from the refrigerator, the fat will have solidified on the top, which you can then skim off.Nutritional Information Per Serving (% based upon daily values): Calories 494, Total Fat: 23g, 36%; Saturated Fat: 9g, 46%; Cholesterol: 100mg, 33%; Sodium: 535mg, 22%; Total Carbohydrate: 40g, 13%; Dietary Fiber: 5g, 18%; Sugar: 15g; Protein: 34gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Make-Ahead, Slow Cooker, Spring, Summer, Winter