Korean Beef Tacos Recipe
You can make these Korean shredded beef tacos in the crock pot or instant pot! They're easy and healthy and full of flavor. The Korean sauces and seasonings are the perfect pairing for the chuck roast and there's endless healthy toppings to add to them.
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Servings: 6 servings
INGREDIENTS
Korean Beef Tacos
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil ghee or coconut oil
- 2.5 pounds chuck roast
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 medium yellow onion thinly sliced
- 1/2 cup coconut aminos or low sodium soy sauce divided
- 1 tablespoon pure maple syrup
- 1 tablespoon tapioca flour or cornstarch
- 12 corn, flour, or grain-free tortillas (I like Siete)
- Toppings: diced red onion, chopped cilantro, sesame seeds, sliced avocado, or kimchee
Sriracha Mayo
- ¼ cup mayo
- 1 tablespoon sriracha
- 2 teaspoons lime juice
INSTRUCTIONS
Slow Cooker
- Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on both sides for 2-3 minutes. Transfer it to the slow cooker with the remaining beef ingredients, except the tapioca flour. Cook on low for 8-10 hours.
- Shred the beef with two forks in the slow cooker. Mix the tapioca flour with water and add it to the slower cooker and stir. Turn the slow cooker to high and cook for 15-20 minutes, until thickened. Leave on warm while you assemble the taco ingredients.
Instant Pot
- Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Cut it into 6 large pieces. Turn on saute and add the 1 tablespoon of oil then sear the chuck roast for 2-3 minutes on each side. Remove to a cutting board.
- With it still on the saute setting, add the remaining oil then the garlic, grated and grated ginger and cook to soft, 2-3 minutes. Add the sesame oil, onion, coconut aminos (or soy sauce), maple syrup, and 1/4 cup water to the instant pot. Mix well and place the chuck roast back on top of the sauce ingredients.
- Close the lid of the instant pot and seal the pressure gauge. Cook on high pressure cook for 55 minutes.
- When the beef is done cooking, naturally release (do nothing) for 15 minutes. Open the vent and remove any remaining steam. Carefully remove the roast and place on a cutting board.
- Mix together the tapioca starch or cornstarch with a splash of water. Turn the instant pot back to saute mode and add the tapioca starch mixture to the sauce and stir until thickened, 2-3 minutes. Add the beef back to the thickened sauce and shred using two forks. Close the lid and place back on warm setting while you assemble the taco ingredients.
- In the 30 minutes before the beef is done cooking, make the sriracha mayo. Mix all of the sriracha mayo ingredients together in a small bowl, cover and leave in the fridge until ready to use.
- Serve korean beef in warm tortillas topped with chopped cilantro, diced red onion, sesame seeds, avocado, kimchee or sriracha mayo.
Recipe Equipment
Slow Cooker or Instant Pot
Notes
*Nutrition information is based on 1/6 of the shredded beef and 2 Siete tortillas. Does not include toppings or sriracha mayo! Search 'korean beef tacos - whatmollymade' on My Fitness Pal to view and log this recipe.
Nutrition
Serving: 2tacos | Calories: 582kcal | Carbohydrates: 37g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 111mg | Sodium: 989mg | Fiber: 5g | Sugar: 6g
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