This Korean taco recipe was given to me by a Korean friend Its so full of flavor I did tweak it a little to add more spice Serve with your favorite taco toppings
Prep Time
8 hrs 20 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
Serve with corn tortillas.
Jennifer
Cook’s Note
Sometimes I use 2 tablespoons of garlic-chile paste instead of the ginger and diced jalapeño. Depending on how spicy you like it
you can add more. We love spice!For topping the tacos
mix a bag of shredded coleslaw with thinly sliced cucumbers and carrots. Season the slaw with 1 tablespoon of soy sauce