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Slow Cooker Korean Beef Tacos

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“Delicious over rice, in corn tortillas, wrapped in lettuce. Garnish and top with green onions, kimchi, cilantro, mint, grated radishes/carrots, shredded cabbage, chipotle mayo (mayo with 1 T chipotles in adobo or gochujang stirred in), cucumbers.”
READY IN:
6hrs 5mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, gochujang salt, and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours).
  3. Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  4. Garnish and top with green onions, kimchi, cilantro, mint, grated radishes/carrots, shredded cabbage (dress with rice vinegar, 1 tsp sugar, garlic powder & salt to taste), chipotle mayo (mayo with 1 T chipotles in adobo stirred in), cucumbers.

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