Crockpot Korean Gochujang Pot Roast Tacos

Nutrition values are AI-estimated based on ingredients.

• 1.5 lbs beef chuck roast
• 1/2 cup gochujang
• 1/4 cup soy sauce
• 4 cloves garlic, sliced
• 2 shallots, sliced
• 1 tsp black pepper
• 12 flour tortillas
• 1 cup shredded green cabbage
• 1/2 cup chopped cilantro
• 2 limes, cut into wedges
• 1 avocado, sliced
• 1/4 cup sliced green onions
• 1/2 cup crumbled cotija cheese
• 1/4 cup peanuts
• 2 tbsp white sesame seeds
• 1/2 cup spicy mayo

1. 1Place raw beef chunks in a slow cooker.
2. 2Season the beef with dry spices (like black pepper) and top with sliced garlic and shallots.
3. 3Pour gochujang paste and a dark liquid (soy-based sauce) generously over the beef.
4. 4Cover the slow cooker and cook on low for 6-8 hours (or high for 3-4 hours) until the beef is very tender.
5. 5Once cooked, shred the beef directly in the slow cooker using two forks, ensuring it's well coated in the rich sauce.
6. 6Warm and char flour tortillas on a griddle until lightly toasted with brown spots.
7. 7Prepare toppings by shredding green cabbage, chopping fresh cilantro, slicing avocado, slicing green onions, and crumbling cotija cheese.
8. 8Assemble tacos by placing shredded beef onto warm tortillas, then adding desired toppings (shredded cabbage, cilantro, avocado, green onions, cotija cheese, peanuts, sesame seeds).
9. 9Drizzle the tacos with spicy mayo and some of the rich cooking liquid from the slow cooker.

These instructions are our analysis of the original video. Watch on YouTube →