Slow-Cooked Korean Beef Tacos

Follow our step-by-step guide on how to make Slow-Cooked Korean Beef Tacos.

1. Step 1

   Start by placing your beef chuck roast into the slow cooker, where the magic begins.

2. Step 2

   Next, sprinkle in the diced onion, followed by the dark brown sugar, soy sauce, minced garlic, and if you’re feeling adventurous, the diced jalapeño for a kick.

3. Step 3

   Don’t forget the grated ginger, seasoned rice vinegar, sesame oil, and a pinch of salt and pepper to elevate those flavors.

4. Step 4

   Once everything is in, cover the slow cooker and let it work its wonders.

5. Step 5

   You can choose to cook on Low for a cozy 10 hours or on High for a quicker 8 hours—either way, you’ll end up with tender beef that practically shreds itself.

6. Step 6

   When the time is up, carefully transfer the roast to a cutting board and use two forks to shred the meat into delicious, bite-sized pieces.

7. Step 7

   Return the shredded beef to the slow cooker, mixing it well with those flavorful cooking juices to soak up every bit of goodness.

8. Step 8

   For a delightful serving suggestion, pile the shredded beef into warm corn tortillas and enjoy a taste of comfort that’s sure to impress your family and friends.