Slow Cooker Korean Beef Tacos

By Mark
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    Oh my. Slow Cooker Korean Beef Tacos. Holy cow these are good.

    Sometimes, the smallest amount of effort can be rewarded with outstanding results. This recipe is one of those examples. You just gotta trust me on this one. Take all of the ingredients listed in the recipe, throw them in a slow cooker, turn it on low and wait 10 hours.

    Oh – and in case you're interested, I'd LOVE to send you a FREE Meal Plan! 10┬ásuper easy meals prepared in about 45 minutes for under $80! Sign up right below:

    Ok back to the recipe at hand…

    Taco night just got a massive upgrade with these Slow Cooker Korean Beef Tacos. You will be making these more than once.

    Bonus – this recipe freezes amazingly well and you don't need to pre-cook anything ­čÖé

    Korean Beef Tacos Ingredients

    I suppose the most amount of work you will have to do with this is to cut up the ginger. Oh – and don't be afraid of the jalapeno. It really adds much more flavor than it does spice. I've made this several times, and it's never been too spicy for me or my kids.

    I don't even know what else to say. This recipe is an A+.

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    40-slow-cooker-dump-recipes-that-are-amazing-fb

    Slow Cooker Korean Beef Tacos
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    Ingredients
    • 2-3 lbs. Chuck Roast
    • 1/3 cup honey or brown sugar
    • 1/4 cup soy sauce
    • 1/2 onion, diced
    • 5 cloves garlic, minced or pressed
    • 1 Tbsp seasoned rice wine vinegar (white wine vinegar will do)
    • 1 Tbsp fresh ginger, grated or minced (or 1 tsp ground ginger)
    • 1/2 jalapeno, minced (optional)
    • 1 tsp sesame oil
    Instructions
    1. Place everything in the slow cooker.
    2. Cook on low for 8-10 hours.
    3. Shred and serve in tortillas and top with slaw (see below)

    For the slaw mix, I used a bagged cole slaw mix and just added some salt, pepper and a bit of the rice wine vinegar. It adds some nice crunch to the tacos.

    Korean Beef Tacos FB

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    COMMENTS

  • I realized two hours after i turned on my crockpot that it hadn’t been cooking, I am cooking it on high have you done this before?

    • Hey Samantha – yes. I’ve done that more times than I can count! It will still turn out great… maybe not quite as melt-in-your-mouth amazing as it would have been… but definitely still delicious ­čÖé

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