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.