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.
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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