Slow Cooker Korean-Style Beef Tacos
Try this Slow Cooker Korean-Style Beef Tacos recipe.
Try this Slow Cooker Korean-Style Beef Tacos recipe.
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 cup chopped onion
- 1 cup shredded carrots
- 3 garlic cloves minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons rice vinegar
- 1 scallion, sliced
- 1/2 tablespoon grated fresh ginger
- 1 1/4 lbs lean and trimmed flank steak cut across the grain into 4 pieces
- 1/4 cup reduced- sodium soy sauce
- 2 cups cucumber matchsticks (thin short slices)
- 12 (6 inch) corn tortillas
- 2 tablespoons gochujang sauce (i was only able to find it as a p but you can easily mix a tablespoon of the paste with a tablespoon of water to create a thinner sauce – alternatively you can substitute sriracha if you can’t find gochujang!)
- 1 cup chopped green leaf lettuce
- 12 lime wedges for serving
- Carbohydrate 5.62717166744406 g
- Cholesterol 0 mg
- Fat 3.16553666667991 g
- Fiber 0.831366664366787 g
- Protein 0.423193333413788 g
- Saturated Fat 0.45749333333776 g
- Serving Size 1 1 (2 taco) serving (131g)
- Sodium 64.6429000007377 mg
- Sugar 4.79580500307727 g
- Trans Fat 0.167866666670669 g
- Calories 51 calories
Step-by-step
- This recipe requires some planning as you should marinate the steak overnight before transferring to the slow cooker
- Place the flank steak pieces in a large shallow container or in a gallon Ziploc bag (I used the bag).
- In a small bowl, combine the soy sauce, sesame oil, onion, garlic, brown sugar, ginger and red pepper flakes to create the marinade.
- Pour the marinade over the steak and move it around to coat.
- Allow the beef to marinate overnight (or through the day if you’ll be cooking it overnight) in your refrigerator.
- When the beef is done marinating, transfer it along with the marinade into your slow cooker.
- Cover and cook on low for 8 hours.
- Remove the beef to a cutting board and shred using two forks (beef should be very tender).
- Reserve ½ cup of the liquid from the slow cooker and discard the rest.
- Return the beef and the reserved ½ cup of liquid to the slow cooker.
- In a medium bowl, combine all the ingredients for the slaw and stir until well combined.
- Set aside.
- Heat the tortillas in the microwave or in a dry skillet over medium heat for 30-60 seconds on each side.
- To build the tacos, divide the lettuce evenly among the tortillas and top each one with ½ cup of the shredded beef, ½ teaspoon of gochujang or sriracha and ½ cup of the slaw.
- Sprinkle the scallions over the top and serve with the lime wedges to be squeezed over the filling.
My Go-To Weeknight Meal: Slow Cooker Korean-Style Beef Tacos
As a busy working mom, finding time to cook a delicious and healthy dinner can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and managing a household, the last thing I want to spend my precious evening hours doing is slaving over a hot stove. That's why I've become a huge fan of slow cooker recipes, especially this incredibly flavorful Slow Cooker Korean-Style Beef Tacos recipe. This dish is not only simple to prepare but also delivers an explosion of vibrant flavors that both my family and I absolutely adore.
The beauty of this recipe lies in its simplicity. The prep time is minimal, involving a quick marinade for the flank steak (which can be done the night before, making it even more convenient). Then, it's simply a matter of tossing everything into the slow cooker and letting it work its magic while I tackle other tasks. The result? Tender, succulent beef infused with the rich umami notes of soy sauce, the fragrant warmth of ginger, and a subtle kick of red pepper flakes. The slight sweetness from the brown sugar beautifully balances the savory elements, creating a harmonious blend of flavors that's incredibly addictive.
The Korean-inspired marinade is the star of the show. The combination of soy sauce, sesame oil, garlic, and ginger creates a deeply flavorful base. The brown sugar adds a touch of sweetness that complements the savory components, while the red pepper flakes add a subtle kick that awakens the palate. I love the way the marinade tenderizes the flank steak, transforming it into a melt-in-your-mouth masterpiece. The slow cooking process ensures that the beef becomes incredibly tender, making it perfect for shredding and incorporating into tacos.
The taco assembly is equally straightforward. I usually make a simple slaw using shredded carrots, cucumbers, and a light vinaigrette, which adds a refreshing crunch and a nice contrast to the rich beef. The warm tortillas provide the perfect vessel for all these incredible flavors to come together. A squeeze of fresh lime juice adds a final layer of brightness, completing this culinary symphony. The whole process, from prep to table, takes roughly 12-13 hours total.
But what makes this recipe truly stand out is its versatility. Feel free to customize it to your liking. Love extra spice? Add more red pepper flakes or a dash of your favorite hot sauce. Prefer a different kind of slaw? Get creative and experiment with different vegetables and dressings. The possibilities are endless!
This recipe has become a staple in our house, a go-to meal when I need something quick, easy, and incredibly delicious. It's a testament to the fact that healthy, flavorful meals don't have to be complicated or time-consuming. With a little planning and the help of a slow cooker, even the busiest among us can enjoy a restaurant-quality meal without sacrificing valuable time or effort.
So, next time you find yourself short on time but craving a flavorful and satisfying meal, give this Slow Cooker Korean-Style Beef Tacos recipe a try. I guarantee it will quickly become one of your family's favorite dishes. It's more than just a meal; it's a testament to the fact that even the busiest days can be filled with moments of deliciousness and joy.
And remember, even on the busiest of days, taking the time to nourish yourself and your family is an investment in your well-being. This recipe is a testament to that, a perfect blend of convenience and flavor that makes healthy eating a pleasure, not a chore.
