Tuesday, December 24, 2019

Slow Cooker Korean Beef Tacos

For the last several years our family had celebrated a family holiday every June 14th. For most other Americans this is known as Flag Day. In our house it’s known as Colonel Flagg Day.

Fans of the show MASH will remember that Colonel Flagg is the delusional CID/CIA secret ops man who comes to camp and shenanigans ensue. To celebrate this beloved holiday our family gathers together to watch Col. Flagg episode and eat Korean BBQ. 

While these Korean BBQ tacos are by no means authentic, they are delicious. Since they’re made in a slow cooker they couldn’t be easier!

Slow Cooker Korean Beef Tacos
Ingredients
for the Beef
  • 1/2 cup light brown sugar
  • 1/3 cup soy sauce
  • 8 cloves garlic, peeled and crushed
  • 1 teaspoons ground ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 cup onion, finely chopped
  • 1 teaspoon red pepper flakes
  • 3-4 pound boneless chuck roast
for the Coleslaw
  • 1 package shredded coleslaw mix
  • 2 tablespoons red onion, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 lime, juiced
  • 1 dash soy sauce
for the Sriracha Mayo & Assembly
  • 2/3 cup mayo
  • 2 tablespoons sriracha
  • tortillas

Directions:
Combine the first 8 ingredients in a medium bowl. Place the roast into the slow cooker, then pour in the marinade mixture. Cook on low for 7-8 hours.

Combine the coleslaw ingredients together in a large bowl. Let it sit in the refrigerator for 20-30 minutes for flavors to combine. 

Stir the mayo and sriracha together in a small bowl. Using two forks pull shred the beef.

Assemble on the tortillas and enjoy!

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