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Korean Beef Tacos are a popular food truck specialty. When I saw this recipe from A Year of Slow Cooking, I knew I wanted to adapt it for my family. The results were fantastic, and it was hard to stop eating these. The meat is incredibly flavorful, and the Asian slaw adds just the right texture. This slow cooker beef couldn’t be easier to make.
This recipe makes a big batch, and the leftover meat can be frozen for a delicious dinner on a busy night. I recommend using organic, grass-fed beef if you can find it. This is one of the more expensive meals I’ve posted, but it’s a treat worth enjoying once in a while. If you’re hosting a crowd, these Korean Beef Tacos would be a fun dinner to serve.
Korean Beef Tacos
- 3 lb chuck roast
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 1/2 tsp grated fresh ginger
- 2 tbs rice vinegar
- 1 tbs sesame oil
- 1 small onion peeled and quartered
- 15 small corn tortillas or whole wheat flour tortillas
- 5 cups Asian Slaw
- Trim the visible fat off the chuck roast and place it in a slow cooker on low.
- In a small bowl, stir together the maple syrup, soy sauce, ginger, rice vinegar, and sesame oil. Pour the dressing over the beef in the slow cooker.
- Add the quartered onion to the slow cooker.
- Cook for 6 to 8 hours, until you can easily shred the meat with two forks. Mine was perfect after 7 hours.
- Prepare the Asian Slaw as directed in the recipe.
- Warm the tortillas and fill each one with 1/3 cup of beef and 1/3 cup of Asian slaw. If you don't use all the meat at one meal, you can refrigerate it for a few days or freeze it in an airtight container for several months. The broth can be used for soup or rice.
Korean Beef Tacos Price Breakdown
With high-quality chuck roast from Whole Foods costing $6.00 a pound, the total cost of this recipe was $27.42 for me. This recipe yields 15 tacos, and each taco costs $1.83 (includes tortilla, beef, and slaw). Try these delicious Korean Beef Tacos the next time you’re feeding a crowd.