Korean BBQ Beef Tacos (Slow Cooker)
Tender slow cooker Korean BBQ beef, broiled until the edges are perfectly crispy, then tucked into warm tortillas with crunchy cabbage and a creamy, spicy gochujang mayo.
Ingredients
- 3 lb stew meat or beef chuck roast
For the beef:
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/3 cup brown sugar
- 1 tbsp gochujang
- 8 cloves garlic
- 2-inch piece fresh ginger
- 1 shallot
- 1/2 tsp black pepper
- 1 Asian or Bartlett pear, roughly chopped
For the tacos:
- Flour or corn tortillas
- Shredded cabbage
- Kimchi
- Cilantro, optional
Quick gochujang mayo:
- 1/3 cup mayonnaise
- 1 1/2 tsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- 1/4 tsp fine salt
Instructions
- Blend the sauce. Add the soy sauce, rice vinegar, toasted sesame oil, brown sugar, gochujang, ginger, shallot, pepper, and pear to a blender. Blend until smooth.
- Add 3 lbs of stew meat to a slow cooker. Pour the sauce over top and mix to combine. Cook on HIGH for 5 hours or LOW for 7 to 8 hours until the meat is tender.
- Broil. Using a slotted spoon, spoon the meat onto a sheet pan lined with parchment paper. Using the edge of a spoon or fork, press down to shred the pieces. Ladle a few spoonfuls of the slow cooker juice over the meat. Broil for 5 to 10 minutes on HIGH, until the edges caramelize. Stay close by and keep an eye on it.
- Make the gochujang mayo. Whisk together the mayonnaise, gochujang, lime juice, honey, and salt.
- To serve. Serve the meat on toasted tortillas, with a little extra juice spooned over the top. Top with shredded cabbage and a drizzle of gochujang mayo. Serve kimchi on the side.
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