Description
A delightful fusion of Korean flavors and the comfort of tacos with savory marinated beef and fresh veggies.
Ingredients
Scale
- 1 lb beef (such as brisket or flank steak)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochujang (Korean chili paste)
- 8 small tortillas
- 1 cup fresh veggies (like shredded cabbage, carrots, and diced cucumbers)
- Sour cream for serving
- Lime wedges for garnish
Instructions
- Combine beef, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang in a slow cooker. Cook on low for 6-8 hours until the beef is tender.
- Shred the beef using two forks and mix with the sauce.
- Warm the tortillas in a skillet or microwave.
- Assemble tacos by placing shredded beef on tortillas, then topping with fresh veggies and a dollop of sour cream.
- Serve with lime wedges on the side.
Notes
For those with diabetes, consider using sugar substitutes like stevia or monk fruit. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean-Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg