Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos Recipe by See Recipe

The best sweet and spicy Korean Bulgogi Beef Taco meat that can be used for tacos, bowls, lettuce wraps, salads, and more. Instant pot option and freezer friendly. slenderkitchen.com Your browser doesn't support HTML5 video. See Recipe

List of Ingredients:

2.67 lbs extra lean top round roast, trimmed of fat 1/2 cup brown sugar 1/3 cup low sodium soy sauce (GF if needed) 10 cloves garlic 1/2 red onion, diced 2 jalapenos, diced 1 tbsp fresh ginger, peeled and grated 2 tbsp rice vinegar 2 tsp sesame seeds See Recipe

1 Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl. See Recipe

2 Add the beef and garlic to the crock pot and cover with the sauce. See Recipe

3 Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. See Recipe

4 Finish shredding the beef and serve over warm corn tortillas with slaw if desired. See Recipe

ENJOY! Make this delicious Slow Cooker Korean Beef Tacos recipe and tag us! @slenderkitchen See Recipe

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List of Ingredients:

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