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- 2 lbs beef chuck roast - 1 cup soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil - 1 tablespoon grated fresh ginger - 4 cloves garlic, minced - 1 tablespoon rice vinegar - 1 teaspoon black pepper - 2 green onions, chopped (for garnish) - 12 small corn tortillas - 1 cup shredded cabbage - 1 cup fresh cilantro leaves (for garnish) - 1 tablespoon sesame seeds (for garnish) Gather these ingredients before you start cooking. I love using fresh items for the best taste. The beef chuck roast gives a rich flavor. Soy sauce adds a nice saltiness. Brown sugar balances the salt with sweetness. Sesame oil brings a nutty taste. Grated ginger and minced garlic add depth. Rice vinegar gives a touch of tartness. Black pepper enhances the overall flavor. For the tacos, I use small corn tortillas. They hold the filling well. Shredded cabbage adds crunch. Fresh cilantro leaves brighten the dish. Finally, sesame seeds provide a nice crunch on top. With these ingredients, you create a tasty dish everyone will love. - Trim excess fat and cut into chunks: Start with 2 lbs of beef chuck roast. Use a sharp knife to remove any excess fat. Cut the beef into 2-inch chunks for even cooking. This step helps the beef cook well and become tender. - Create the marinade: In a large bowl, mix 1 cup of soy sauce, 1/2 cup of brown sugar, and 1/4 cup of sesame oil. Add 1 tablespoon of grated fresh ginger, 4 cloves of minced garlic, 1 tablespoon of rice vinegar, and 1 teaspoon of black pepper. Whisk until combined. This marinade adds rich flavor to the beef. - Slow cook details: Place the beef chunks in the slow cooker. Pour the marinade over the beef, making sure each piece is covered. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. This slow cooking makes the beef soft and tasty. - How to know when beef is tender: Check the beef after the cooking time. It should be easy to shred with a fork. If it still feels tough, cook it a bit longer until it's fork-tender. - Shredding the cooked beef: Once the beef is done, use two forks to shred it while still in the slow cooker. Mix it well with the juices for a moist filling. - Warming the tortillas: In a skillet over medium heat, warm 12 small corn tortillas. Heat each tortilla for about 30 seconds on each side. You want them soft and warm, ready to hold the beef. - Assembling the tacos: Take a warm tortilla and add a generous scoop of shredded beef. Top with 1 cup of shredded cabbage, chopped green onions, and fresh cilantro leaves. These toppings add crunch and fresh flavors to your taco. To make your marinade pop, add a splash of orange juice or a bit of gochujang. These ingredients bring a sweet and spicy twist. Marinate your beef for at least an hour, but overnight works best. This allows the flavors to soak in deeply. Slow cooking is vital for this dish. It makes the beef tender and juicy. Cooking on low for eight hours breaks down the meat, making it easy to shred. The longer, the better. This method also lets the flavors blend perfectly. For filling, I recommend shredded cabbage and fresh cilantro. These add crunch and freshness. You can also add sliced radishes for extra zing. When serving, stack your tacos high. Use small corn tortillas for the best taste. Warm them lightly before filling. This keeps them soft and pliable. Add sesame seeds on top for crunch. Enjoy these tacos right away for the best experience! {{image_2}} You can change the beef cut to fit your taste. - Use brisket for a richer flavor. - Try flank steak for a leaner option. If you want a vegetarian or vegan meal, use jackfruit. - Shredded jackfruit mimics the beef texture well. - Use soy sauce and spices to give it flavor. You can serve this Korean BBQ beef in many ways. - Tacos are fun and easy to eat. - Rice bowls give a hearty option. For added zest, mix in different sauces. - Try sriracha for heat. - A fresh salsa can add a bright taste. Feel free to get creative with toppings! To keep your Korean BBQ beef fresh, store it in an airtight container. This helps to lock in flavors and moisture. Place the beef in the fridge right after it cools. It will stay good for about 3 to 4 days. If you want to keep it longer, consider freezing it. In the freezer, it can last for up to 3 months. Just make sure to label the container with the date. When you're ready to eat, you can reheat the beef in several ways. Use the microwave for quick heating. Just place it in a bowl and cover it. Heat in short bursts, stirring in between. You can also reheat it on the stove. Place it in a pan over low heat. Add a splash of water or beef broth to keep it moist. To maintain its great flavor and texture, avoid overheating. Be gentle, and stir often to prevent sticking. Enjoy your tasty tacos just like they were fresh! You can add spicy elements to the marinade. A great choice is adding sriracha or gochujang. Both bring heat and flavor. Start with a teaspoon and add more if you like it hot. You can also serve the tacos with jalapeños on top for extra spice. Yes, you can use other meats like pork shoulder or chicken thighs. Both will work well with the marinade. Just adjust the cooking time. Pork may need about 6 hours on low, while chicken cooks faster at around 4 hours. Make sure the meat is tender before shredding. These tacos pair well with fresh sides. Consider serving rice or kimchi on the side. You can also add a simple salad for freshness. If you want a fun twist, try making queso dip or guacamole to complement the flavors. - Can I freeze the leftovers? Yes, you can freeze the beef for up to three months. Just let it cool first. Store in an airtight container or freezer bag. - What toppings can I use? Besides cabbage and cilantro, try avocado or radish slices. You can also use lime wedges for a zesty finish. - How do I know the beef is cooked? The beef should shred easily with two forks. If it's tender, it's ready. If not, let it cook longer. To sum up, I shared a tasty recipe for Korean BBQ beef tacos. We covered key ingredients, cooking steps, and finishing touches. You learned tips to boost flavor and make this dish your own. Plus, I provided storage advice and answers to common questions. Enjoy creating these delicious tacos! They are sure to impress your friends and family. Remember, the joy of cooking comes from experimenting and sharing good food. Have fun in the kitchen!

Slow Cooker Korean BBQ Beef Tacos

Get ready to tantalize your taste buds with these Slow Cooker Korean BBQ Beef Tacos! This easy recipe combines tender, flavorful beef chuck roast marinated in a delicious sauce, perfect for filling corn tortillas. Top with fresh cabbage, cilantro, and a sprinkle of sesame seeds for the ultimate taco experience. Click to explore the full recipe and bring a taste of Korea to your dinner table! #KoreanBBQTacos #SlowCookerRecipes #TacoTuesday #FoodieDelight
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Ingredients
  

2 lbs beef chuck roast

1 cup soy sauce

1/2 cup brown sugar

1/4 cup sesame oil

1 tablespoon grated fresh ginger

4 cloves garlic, minced

1 tablespoon rice vinegar

1 teaspoon black pepper

2 green onions, chopped (for garnish)

12 small corn tortillas

1 cup shredded cabbage

1 cup fresh cilantro leaves (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Prep the Beef: Trim any excess fat from the beef chuck roast and cut it into chunks, if necessary.

    Make the Marinade: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, rice vinegar, and black pepper.

      Slow Cook the Beef: Place the beef in the slow cooker and pour the marinade over it. Ensure the beef is well coated. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.

        Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return it to the slow cooker and mix it in with the juices.

          Warm the Tortillas: While the beef is still in the slow cooker, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until pliable.

            Assemble the Tacos: Fill each tortilla with a generous portion of the shredded Korean BBQ beef. Top with shredded cabbage, chopped green onions, and fresh cilantro leaves.

              Garnish and Serve: Sprinkle sesame seeds over the tacos for an added crunch and garnishment. Serve immediately.

                Prep Time, Total Time, Servings: 15 mins | 8 hours | 4-6 servings