Slow Cooker Beef Soy Sauce
Slow Cooker Korean Beef Tacos
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Slow Cooker Korean Beef Tacos – Bulgogi style Korean tacos on a weeknight. These korean beef tacos are a hit and sweet and spicy.
I was reading an article on HuffPost Taste and had to laugh. It is called the 22 Most Hipster Foods on the Planet and this recipe qualifies with 4. Food truck (this is inspired by the ones that I get from the Takorean truck), taco, kimchi, Korean taco. If I served it with a craft pale ale, it would be a complete hipster meal. I am too old to be a hipster (my grandmother isn't, apparently) but that doesn't mean that I don't appreciate a fancy doughnut, cold brew coffee, or Brussels sprout.
I love the Korean tacos that Takorean makes at Union Market, and I crave them all the time. But getting there can be a pain. It is really true what they say about DC traffic. It is awful and really hinders a lot of my culinary adventures. I don't feel like fighting traffic on the Beltway, but I am willing to recreate something that I love. And while these are not exactly the same, they absolutely did the trick when I was craving a taco and didn't want to get in the car.
I made mine in the slow cooker. Not exactly authentic, but makes this an easy weeknight meal. Start it in the morning, and by dinnertime, you have tender, fall apart, beef. I bought my kimchi at the Asian grocery store near me, but I think that you can get it in a lot of regular grocery stores these days. If not, a little cabbage slaw would be good. The squeeze of lime at the end makes all of the flavors come alive.
3lbs. chuck roast
1/2 cup brown sugar
1/3 cup soy sauce
1/2 sliced onion
10 cloves garlic
2 Tablespoons grated ginger
2 Tablespoons rice wine vinegar
1 Tablespoon sesame oil
1 teaspoon red pepper flakes
Lime Cream:
1 cup sour cream
zest of one lime
juice from one lime
salt
To serve:
Kimchi
lime wedges
Siracha
sesame seeds
corn tortillas
cilantro
Add the beef, brown sugar, soy sauce, onion, garlic, ginger, vinegar, sesame oil, and red pepper flakes to the insert of a slow cooker.
Cover and cook on low for 8 to 10 hours. The meat will be fork tender and fall apart. Use a fork to shred the beef and crush the garlic cloves. Stir and coat with the sauce.
Mix together the sour cream, lime zest, lime juice, and salt in a small bowl.
Heat the tortillas, top with beef, lime cream, kimchi, sriracha, cilantro, and sesame seeds. This recipe is adapted from Family Fun Magazine.
Slow Cooker Korean Tacos
Yield: 8
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Slow Cooker Korean Tacos - These are inspired by our favorite taco truck. Sweet Korean beef with lime cream, kimchi, lime, and cilantro.
Ingredients
Slow Cooker Korean Beef
- 3lbs. chuck roast
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/2 sliced onion
- 10 cloves garlic
- 2 Tablespoons grated ginger
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon sesame oil
- 1 teaspoon red pepper flakes
Lime Cream:
- 1 cup sour cream
- zest of one lime
- juice from one lime
- salt
To serve:
- Kimchi
- lime wedges
- Siracha
- sesame seeds
- corn tortillas
- cilantro
Instructions
- Add the beef, brown sugar, soy sauce, onion, garlic, ginger, vinegar, sesame oil, and red pepper flakes to the insert of a slow cooker.
- Cover and cook on low for 8 to 10 hours. The meat will be fork tender and fall apart. Use a fork to shred the beef and crush the garlic cloves. Stir and coat with the sauce.
- Mix together the sour cream, lime zest, lime juice, and salt in a small bowl.
- Heat the tortillas, top with beef, lime cream, kimchi, sriracha, cilantro, and sesame seeds.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 569 Total Fat: 35g Saturated Fat: 14g Trans Fat: 2g Unsaturated Fat: 18g Cholesterol: 158mg Sodium: 906mg Carbohydrates: 20g Fiber: 2g Sugar: 13g Protein: 45g
All information and tools presented and written within this site are intended for informational purposes only.
Did you make this recipe?
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Well, hello there! I'm Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.
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Slow Cooker Beef Soy Sauce
Source: https://bakedbree.com/slow-cooker-korean-beef-tacos
Posted by: songerhertithat.blogspot.com
This Post Has 48 Comments
laura 29 Apr 2014 Reply
I work in DC and the tacos at Takorean are amazing. Im going to try your recipe too! Looks delicious!
bakedbree 29 Apr 2014 Reply
Kathy 29 Apr 2014 Reply
These sound delicious! And perfect for a busy weeknight!
bakedbree 29 Apr 2014 Reply
Agreed! Perfect for a weeknight.
Amanda 29 Apr 2014 Reply
This look so good! I've never had korean food of any type but the flavors in this sound lovely.
bakedbree 29 Apr 2014 Reply
Korean food is amazing. You should try it.
Karly 29 Apr 2014 Reply
Oh, I bet that smelled so good coming from the crockpot!
bakedbree 29 Apr 2014 Reply
At did! AND everyone here liked it! Not easy to do. 🙂
christine 29 Apr 2014 Reply
question: I thought when cooking in pressure cookers the meat has to be covered with fluid? the soy sauce and few tables spoons of other doesn't seem like enough fluids to cover a 3 lb chuck meat?
bakedbree 29 Apr 2014 Reply
I am not using a pressure cooker, it is a slow cooker. And for a slow cooker you do not need to cover completely with liquid.
ana @fit, fun & delish! 29 Apr 2014 Reply
You are definitely cool enough to be a hipster! 🙂 these tacos look sooo good! And there is nothing wrong with using the slow cooker for this… is the recipe that makes food authentic. LOVE your photos! So clean and crisp.
bakedbree 29 Apr 2014 Reply
Well, thank you! That is the nicest thing anyone has said to me all day.
Holly 1 May 2014 Reply
Hi there!
I just made these for lunch for my mom so she wouldn't have to cook! Everyone in my family loved them, along with our visitor who frequently eats Korean food! Thank you so much for a great recipe! 🙂
bakedbree 8 May 2014 Reply
Amazing! I am so glad that you liked them.
Shannon 2 May 2014 Reply
It's a drizzly day here, so these are in the slow cooker right now – just need to buy the accompaniments. Great suggestion! I think kimchi fried rice will make the menu this weekend too.
Shannon 2 May 2014 Reply
Thanks for the recipe and idea Bree! Super easy and so so so so yummy! It packs a lot of flavour in the first bite! That sour cream/lime was delicious. I think I need to eat leftovers with fish tomorrow.
bakedbree 8 May 2014 Reply
You are so welcome, I am so glad that you liked it.
bakedbree 8 May 2014 Reply
That sounds amazing! I love kimchi!
kelley 7 May 2014 Reply
I ADORE these. Anytime I can make dinner with the slow cooker it's a win. And I love me some tacos!!
bakedbree 8 May 2014 Reply
I agree! And these are delicious.
Jennifer 27 Jul 2014 Reply
Having just eaten the beef tacos at Takorean last week I was thrilled to see this recipe. We made it last night for friends and it was a huge hit. The recipe will be joining my favorites for simple yet impressive meals! Thank you!
bakedbree 28 Jul 2014 Reply
Thank you for the compliments! I love this dinner, and it is so easy!
Heidi 7 Nov 2014 Reply
Looks delish! Do you know whether this would work in a Le Creuset dutch oven? I am never sure how to adapt that way.
bakedbree 9 Nov 2014 Reply
It should. I would cook it for a few hours in a medium oven, maybe 300 degrees for 3 hours?
sylvia 9 Nov 2014 Reply
So I don't see any kimchi in your photos. Do you mean the pickled daikon radish? I am definitely going to try this in my slow cooker! Thanks.
bakedbree 11 Nov 2014 Reply
Yes, sometimes I have kimchi, sometimes I use whatever I can find. There aren't a lot of Asian markets where I live.
anna 18 Nov 2014 Reply
can you freeze any of the meat? will it stay good?
bakedbree 19 Nov 2014 Reply
I don't see why not, but I have never done it, so I can't say for sure.
David K 20 Nov 2014 Reply
Just made these tonight, thanks for the help!
bakedbree 27 Nov 2014 Reply
Kim 4 Feb 2015 Reply
How many servings does this make? Trying out this recipe this weekend to feed a crowd. TIA!
bakedbree 17 Feb 2015 Reply
Jenni 25 Sep 2015 Reply
Would it be possible to cook the meat on high for 4 – 6 hours instead of low for 8 – 10? Do you happen to know? I wonder if the meat will be as fall-apart-tender…
bakedbree 28 Sep 2015 Reply
I'm sure that you can, but I've never tried it.
Sue Schneider 4 May 2016 Reply
I am half Korean and have been looking for a recipe I could make Korean tacos from- I have thought of using bulgogi – this might be a good substitute if you wanted to try something similar, but different. I do have one suggestion before I even try it, though. Please, for your tastebuds' sake- toast your sesame seeds! Always! The flavor is undescribable and once you try sesame seeds toasted, you'll never eat them any other way. Thanks for posting the recipe!
bakedbree 4 May 2016 Reply
Pete 4 May 2016 Reply
Put in the extra effort and, after shredding the beast, flash fry it until slightly crispy in a cast iron pan. Makes /ALL/ the difference.
bakedbree 4 May 2016 Reply
The whole point of this recipe is to be easy. I'm sure it is great that way, but this is a weeknight meal.
Danielle 5 May 2016 Reply
I was wondering, if I used a pressure cooker instead of a slow cooker because I'd like to make these tonight, would I use the same amount of ingredients or does the sauce thicken in the slow cooker? I'm trying to figure out how to modify it for a quicker cooking period.
bakedbree 9 May 2016 Reply
I have no idea. I don't cook these with a pressure cooker.
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Kim 3 Feb 2019 Reply
Made this for the Super Bowl and everyone loves them. Offered Kim Chi or slaw with lime juice. Both were delicious. Would probably not be an easy meal to prep in the morning…in my opinion. I would definitely make this again. Thank you!
bakedbree 4 Feb 2019 Reply
Glad that you liked it. Go Pats!
jamie 7 Feb 2019 Reply
rwcipe looks great….all except that the tortillas look uncooked. How do you heat corn tortillas? I quickly, lightly fry them on both sides in a pan with coconut or vegetable oil. The other way is to wet them a little bit, cover them with a damp paper towel or cloth towel & low heat in the oven, which kind of steams them.
bakedbree 8 Feb 2019 Reply
They were heated in the oven.
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