Description
Delicious tacos blending rich Korean flavors with the comfort of classic taco night, easy to make in a slow cooker.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 onion, sliced
- Taco shells
- 1 cup shredded cabbage
- 1/2 cup carrots, shredded
- 1/4 cup green onions, sliced
Instructions
- Combine the beef, beef broth, soy sauce, gochujang, sesame oil, brown sugar, and onion in a slow cooker.
- Cook on low for 6-8 hours or until the beef is tender.
- Shred the beef with two forks in the slow cooker.
- Mix the cabbage, carrots, and green onions in a separate bowl to make the slaw.
- Serve the beef in taco shells topped with the gochujang slaw.
Notes
For a healthier option, consider using sugar substitutes like stevia or monk fruit. Don’t skip the slaw for a crunchy balance with the rich beef.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: main course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg