Description
Tender, fire-kissed Korean beef slow-cooked in a bold, spicy-sweet sauce, served in warm tortillas with a refreshing kimchi slaw – a quick and easy weeknight meal packed with bold flavors.
Ingredients
– 2 pounds beef chuck roast, cut into 2-inch cubes
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup honey
– 3 cloves garlic, minced
– 2 tablespoons grated fresh ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups shredded cabbage or napa cabbage
– 1 cup shredded carrots
– 1 cup kimchi, chopped
– 2 tablespoons rice vinegar
– 1 tablespoon sesame seeds
– Flour or corn tortillas, for serving
Instructions
1. Place the beef cubes in a 4-quart or larger slow cooker.
2. In a medium bowl, whisk together the gochujang, soy sauce, honey, garlic, ginger, sesame oil, and red pepper flakes (if using). Pour the sauce over the beef and stir to coat.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
4. Use two forks to shred the beef directly in the slow cooker.
5. In a separate bowl, combine the cabbage, carrots, kimchi, and rice vinegar. Toss to coat.
6. Serve the shredded Korean beef in warm tortillas, topped with the kimchi slaw and a sprinkle of sesame seeds.
Notes
For extra heat, add more red pepper flakes. This beef can also be served over rice or as a filling for burritos or lettuce wraps.
- Prep Time: 15
- Cook Time: 360
- Category: Beef, Fish & Seafood Mains
- Method: Slow Cooker
- Cuisine: Korean, Mexican