Description
These Korean Beef Tacos combine tender, slow-cooked shredded beef infused with a flavorful mix of gochujang, soy, and honey, served in soft tortillas with a crunchy Asian-inspired slaw and a spicy mayo drizzle. Perfect for a fusion dinner that delivers sweet, spicy, and savory notes in every bite.
Ingredients
Korean Shredded Beef
- 3 pounds chuck roast (cut into large pieces approximately 3x3 inches in size)
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp neutral oil (vegetable or avocado oil)
- 2 cloves garlic (minced)
- 3 tbsp chopped ginger
- 1 onion (finely chopped)
- ⅓ cup soy sauce (or tamari/coconut aminos)
- ¼ cup gochujang paste
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 1/4 cups beef stock
Slaw
- 2 cups shredded red cabbage
- 1 Persian cucumber (sliced very thinly)
- 1 cup matchstick cut carrots
- ½ cup chopped cilantro
- 2 tbsp soy sauce (or tamari/coconut aminos)
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp white sesame seeds
Spicy Mayo
- ½ cup mayonnaise
- 2 tsp lime juice
- 2 tsp gochujang paste
Assembly & Garnish
- 8 flour tortillas (or gluten free/grain free tortillas)
- 1 tbsp sesame seeds
- 4-5 sprigs cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for slow cooking the beef.
- Season and Sear Beef: Pat the chuck roast pieces dry and season generously with salt and pepper. Heat oil in a Dutch oven or large oven-safe pot over medium-high heat. Sear the beef pieces for 2-3 minutes on each side until browned all over. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium, add minced garlic and chopped ginger to the pot, cooking for 1 minute until fragrant. Add chopped onion and sauté for 3-4 minutes until softened.
- Add Sauce Ingredients and Simmer: Stir in soy sauce, gochujang, honey, rice vinegar, and beef stock. Bring the mixture to a gentle simmer.
- Slow Cook Beef: Return the seared beef pieces to the pot. Cover with a lid and transfer to the preheated oven. Cook for 1½ to 1¾ hours until the beef is tender and falls apart easily.
- Shred Beef: Remove the beef from the pot and use two forks to shred it finely. Place shredded beef into a bowl.
- Reduce Sauce: Place the pot with the cooking liquid back on the stove over high heat. Boil for 5-10 minutes until the sauce reduces by half and thickens slightly.
- Coat Beef with Sauce: Pour the reduced sauce over the shredded beef and toss to coat well.
- Make Spicy Mayo: In a small bowl, mix together mayonnaise, lime juice, and gochujang paste until smooth. Add a splash of water if needed to thin for drizzling.
- Prepare Slaw: In a small bowl, whisk together soy sauce, sesame oil, honey, and rice vinegar. In a larger bowl, combine shredded cabbage, thinly sliced cucumber, carrots, and chopped cilantro. Pour dressing over the vegetables and sprinkle sesame seeds. Toss to combine evenly.
- Assemble Tacos: Warm the tortillas. On each tortilla, layer the slaw, then a generous portion of the shredded beef. Drizzle with the spicy mayo.
- Garnish and Serve: Sprinkle sesame seeds and add fresh cilantro sprigs on top before serving.
Notes
- For a gluten-free version, use tamari or coconut aminos and gluten-free tortillas.
- Gochujang paste can be substituted with another chili paste, but flavor may differ.
- Slow cooking time ensures the beef becomes tender and flavorful.
- Adjust the spiciness of the mayo by modifying the amount of gochujang.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
