Crockpot Korean Beef Tacos With Cucumber Slaw Recipes

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CROCKPOT KOREAN BEEF TACOS WITH CUCUMBER SLAW



Crockpot Korean Beef Tacos With Cucumber Slaw image

Genuine Food truck fare - from the most excellent food blog, "My Life as a Mrs" - http://www.mylifeasamrs.com/2011/09/crockpot-korean-beef-tacos.html

Provided by ClarkeCC

Categories     Meat

Time 8h15m

Yield 16 serving(s)

Number Of Ingredients 19

2 cucumbers (seeds removed)
4 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes (to taste)
2 1/2 lbs lean beef (ribs or other shreddable beef)
1 1/2 cups low sodium soy sauce
1 2/3 cups brown sugar, packed
10 garlic cloves, grated
4 tablespoons ginger, grated
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons canola oil (or other mild vegetable oil)
1 -2 teaspoon crushed red pepper flakes
1 -2 tablespoon chili paste (optional)
16 small flour tortillas
bean sprouts
cilantro
sriracha sauce (for the brave)

Steps:

  • For Cucumber Slaw:.
  • Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better).
  • For the Korean Beef:.
  • Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce.
  • For the tacos:.
  • Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.

Nutrition Facts : Calories 365.6, Fat 14, SaturatedFat 4.6, Cholesterol 49.6, Sodium 1089.3, Carbohydrate 43.2, Fiber 1.6, Sugar 24.2, Protein 17.8

KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW



Korean Beef Bulgogi Tacos with Kimchee Slaw image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Canola oil, for frying
12 round wonton wrappers
1 cup fine julienne scallions
1/2 cup brown rice vinegar
1/4 cup sugar
3 tablespoons soy sauce
2 tablespoons Korean chile flakes
2 tablespoons sesame oil
12 cloves garlic
3 onions, cut into chunks
1 1/2 cups soy sauce
1 cup red wine
1/4 cup sesame oil
2 pinches black pepper
2 Korean pears or Gala apples, cored and cut into chunks
1 pineapple, peeled, cored and cubed
1 pound beef rib eye, sliced thinly
1 Korean pear or Gala apple
1 cup prepared kimchee, drained well and minced

Steps:

  • For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  • Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
  • For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
  • Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
  • For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
  • Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
  • Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
  • Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS



Simple Slow-Cooked Korean Beef Soft Tacos 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 Recipes     Asian     Korean

Time 8h15m

Yield 8

Number Of Ingredients 11

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
⅓ 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, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g

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