Description
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!
Ingredients
- 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 (Optional)
- 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 (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Servings: 8