Monday, August 24, 2015

Korean Beef Tacos

Asian cuisine of all kinds is one of my favorite things on the planet-- and so is Mexican food.  Put them together, and I am one happy girl.  Back in September, I introduced you to Yum Pow Chicken Tacos, a dish so fantastic I can eat the ENTIRE thing in one sitting.  Today, I want to introduce you to Yum Pow's equally delicious cousin:  The Korean Beef Taco!

It's delicious and perfectly spicy- and you can do most of it in the crock-pot.  I like to serve them with rice, just to have something to balance out the meal,  I originally found this recipe on Pinterest, and now I am going to share it with you.  Get the directions below.

Slow Cooker Korean Beef

1/2 Cup Light Brown Sugar
1/3 Cup Soy Sauce
8 Cloves of Garlic, peeled & crushed
2 inch piece of Ginger, grated
2 Tablespoons Sesame Oil
2 Tablespoons Rice Wine Vinegar
1 Cup Onion, finely chopped
1 Teaspoon Red Pepper Flakes
3-4 Pounds Ground Chuck Roast

Combine all ingredients through red pepper flakes in the crock-pot, mix well.  Add chuck roast, turning to coat with brown sugar mixture.  Cook on low for 5-7 hours.  Once cooked, use two forks to shred meat.  Serve in corn tortillas, topped with coleslaw.

Korean Coleslaw Salad
Printable Recipe

1 Package Shredded Coleslaw Mix
1/4 Cup Cilantro, finely chopped
2 Tablespoons Red Onion, finely chopped
1 Small Jalapeno, seeded and finely chopped
2 Tablespoons Rice Wine Vinegar
1 Teaspoon Granulated Sugar
1 Lime, juiced

Mix vinegar, sugar and lime juice together in the bottom of a large bowl.  Add coleslaw mix, cilantro, jalapeno and onion.  Toss to coat.

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