Korean Beef Soft Tacos

Featured in the Honolulu Star-Advertiser on September 30, 2015.



Korean Beef Soft Tacos

  • 3 pounds beef chuck roast, trimmed
  • 1/2 large onion, diced
  • 1/2 cup dark brown sugar
  • 10 cloves garlic
  • 1 jalapeno pepper, diced (optional)
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • Salt and ground black pepper to taste
  • 16 soft taco shells

Optional toppings: shredded lettuce, kim chee, daikon, cheese, onions


  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger, rice vinegar, sesame oil, salt, and pepper.
  2. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours until meat is tender.
  3. In the slow cooker, shred meat with a pair of forks and stir into the liquid.
  4. Serve in taco shells with optional toppings.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or optional toppings):
850 calories, 39 g fat, 15 g saturated fat, 160 mg cholesterol, 1150 mg sodium, 79 g carbohydrate, 6 g fiber, 19 g sugar, 43 g protein


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