Korean-Style Beef Tacos

I’ve been making some variation of this recipe for years and they’re always a crowd pleaser. The origin goes a bit like this: Once upon a time I had a delicious beef taco with kimchi and spicy mayo at a restaurant far from my home. I needed the flavours in my life, so went looking for an at-home alternative. I stumbled on a post from Jasmin Sheree on All Recipes and made it for a pot luck. Everyone loved it, but few had a slow cooker at home to make it for themselves. So, as a humble service to my fellow taco-lovers sans slow cooker, I present to you an adapted version for the good ol’ oven.

Equipment

Here's everything you need to make Korean-style beef tacos at home:

• chef's knife
• cutting board
• large Dutch oven
• forks or mixer (for shredding)

Get the full ingredient list and instructions below!

Korean-Style Beef Tacos

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Servings: 10

Ingredients Method Notes

Ingredients

  

• 2.5 lbs beef chuck roast
• 1 yellow onion
• 1 inch piece peeled fresh ginger
• 1 jalapeño
• 10 garlic cloves
• ⅓ cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• ¼ cup brown sugar
• 1 cup low sodium beef broth
• 12-16 soft shell tortillas
• 3 tablespoon kimchi
• 3 radishes
• 1 cup cilantro leaves
• 1 tablespoon sesame seeds
• neutral oil like canola or avocado
• cracked black pepper
• salt I'm using Diamond Crystal Kosher

Method

 

1. Preheat oven to 275°F. Dice 1 yellow onion and 1 1-inch piece peeled ginger. Next, slice 1 jalapeño and peel and smash 10 cloves garlic.
2. Heat a large Dutch oven over medium-high heat and lightly coat the bottom of the pan in neutral oil. Just before smoking, add 2.5 lbs chuck roast and sear until golden brown on at least 2 sides, working in batches as needed. Remove and set aside.
3. Back in the pot, reduce heat to medium, add jalapeño, onion, ginger and garlic. Cook until softened and very fragrant. Add the beef back in, then cover with ⅓ cup soy sauce, 2 tablespoon rice vinegar, 1 tablespoon sesame oil, ¼ cup brown sugar and 1 cup beef broth. The roast should be ¾ covered in liquid, if not, add water until it is. Bring to a boil, reduce to a simmer, then cover and transfer to the oven to roast for 3 hours, or until tender enough to shred with a fork.
4. While you wait, prepare your toppings. I like chopped kimchi, julienned radishes and roughly chopped cilantro leaves. If you’re feeling ambitious, you can even try making your own tortillas!
5. When the beef is done, remove from pot and shred using forks or a mixer. Add back to the pot with the juices and cover until ready to — this will let the beef absorb more flavour. Serve on warm tortillas with toppings!

Notes

Make Ahead

The beef can be made 1-2 days in advance. Cook the beef, then shred it and add it back to the sauce. Let cool completely, then cover and transfer to the fridge. Re-heat at 350°F for 30 minutes, or until warmed-through.