Slow Cooker Korean Tacos


  • 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
  • 1 cup sour cream
  • zest of one lime
  • juice from one lime
  • salt
  • Kimchi
  • lime wedges
  • Siracha
  • sesame seeds
  • corn tortillas
  • cilantro


  1. Add the beef, brown sugar, soy sauce, onion, garlic, ginger, vinegar, sesame oil, and red pepper flakes to the insert of a slow cooker.
  2. 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.
  3. Mix together the sour cream, lime zest, lime juice, and salt in a small bowl.
  4. Heat the tortillas, top with beef, lime cream, kimchi, sriracha, cilantro, and sesame seeds.


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