RECIPE FOR KOREAN TACOS RECIPES

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS RECIPE | ALLRECIPES

Simple Slow-Cooked Korean Beef Soft Tacos Recipe | Allrecipes image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories World Cuisine Asian Korean

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
? cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

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, salt, and pepper.
Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, CarbohydrateContent 40.3 g, CholesterolContent 77.5 mg, FatContent 22.4 g, FiberContent 3.7 g, ProteinContent 23.9 g, SaturatedFatContent 8.1 g, SodiumContent 696.9 mg, SugarContent 14.7 g

KOREAN STREET TACOS RECIPE - FOOD.COM

Korean Street Tacos Recipe - Food.com image

Make and share this Korean Street Tacos recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons soy sauce
2 teaspoons sesame oil
3 teaspoons water
1 teaspoon mirin
2 -3 garlic cloves, minced
2 tablespoons sugar
1 lb flank steak, cut against the grain into bite sized pieces
1 tablespoon soy sauce
1 1/2 teaspoons lime juice
1 1/2 teaspoons sesame oil
1/4 teaspoon sugar
1 1/2 cups romaine lettuce, chopped finely
1 cup napa cabbage, chopped finely
1/4 cup green onion, diced
1/4 cup carrot, shredded
1/4 cup cilantro, chopped
flour tortilla
sriracha sauce (to taste)
lime wedge

Steps:

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.
Slice the flank steak, against the grain, into small bite size pieces.
Place the meat into the marinade.
Refrigerate for 2 to 24 hours.
DRESSING:.
Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.
Whisk until well combined; set aside to let flavors mingle.
Heat a grill pan over medium high heat.
Coat with cooking spray.
Once the pan is hot, add the flank steak, and cook for 2 to 3 minutes, stirring often until the meat is cooked to desired degree of doneness.
Remove from the grill pan and set aside.
Pour some of the marinade into the grill pan and cook on high for 2 to 3 minutes until it has boiled and reduced a bit.
Pour the reduced marinade onto the cooked beef and toss to coat evenly.
Chop the romaine lettuce and the napa cabbage finely.
Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste.
Toss to coat evenly.
Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
Place some of the meat into the tortilla followed by the salad.
Top with some sriracha sauce.
Serve the tacos with lime wedge and eat immediately.

Nutrition Facts : Calories 270.3, FatContent 13.5, SaturatedFatContent 4.5, CholesterolContent 77.1, SodiumContent 833.6, CarbohydrateContent 10.5, FiberContent 1.2, SugarContent 7.9, ProteinContent 26.2

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