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Slow Cooker Korean Tacos
cup brown sugar
cup soy sauce
Tablespoons grated ginger
Tablespoons rice wine vinegar
Tablespoon sesame oil
teaspoon red pepper flakes
cup sour cream
zest of one lime
juice from one lime
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.