Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Simple Slow-Cooked Korean Beef Soft Tacos Recipe
Simple slow-cooked Korean beef soft tacos showcase authentic Korean flavors shared by a Korean friend, creating fusion tacos that are absolutely full of incredible taste combinations. This unique recipe demonstrates successful Asian-Mexican fusion while the Korean preparation methods ensure authentic flavors that complement taco format beautifully. The slow cooking process develops complex flavors while tweaking allows personalization without losing the essential Korean character that makes these special.
This Korean taco recipe was given to me by a Korean friend. It’s so full of flavor! I did tweak it a little to add more spice. Serve with your favorite taco toppings.
Prep Time:
20 mins
Cook Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
8
Yield:
16 tacos
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Ingredients
1 (3 pound) beef chuck roast, trimmed
½ medium onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 medium jalapeno pepper, diced (Optional)
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas (Optional)
Directions
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
Serve with corn tortillas.
Jennifer
Cook’s Note
Sometimes I use 2 tablespoons of garlic-chile paste instead of the ginger and diced jalapeño. Depending on how spicy you like it, you can add more. We love spice!
For topping the tacos, mix a bag of shredded coleslaw with thinly sliced cucumbers and carrots. Season the slaw with 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, salt, and pepper.
Nutrition Facts (per serving)
| 456 | Calories |
| 22g | Fat |
| 40g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 456 | |
| % Daily Value * | |
| Total Fat 22g | 29% |
| Saturated Fat 8g | 41% |
| Cholesterol 78mg | 26% |
| Sodium 697mg | 30% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 4g | 13% |
| Total Sugars 15g | |
| Protein 24g | 48% |
| Vitamin C 3mg | 3% |
| Calcium 76mg | 6% |
| Iron 3mg | 19% |
| Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
