I have been a bit of a crock pot junky this winter, but how many combinations of meat, potatoes and veggies can one family handle? So when I scrolled across these Crock Pot Korean Beef Tacos, I pinned it immediately. I’m glad I did – this is hands-down one of my favorite Pinterest recipe finds!
With temperatures in the upper 80s this week (hello, where did spring go?) this seemed liked the perfect time to try out these Korean Beef Tacos. This recipe could not be any easier to put together. Since we love to Asian cooking, we had everything needed on hand except for the fresh ginger – and that’s an easy grab at the grocery store.
Here are my recommendations on the recipe:
- If you don’t have ribs on hand (or don’t want to spend the money) Shawanda recommends a chuck roast. Since we had that on hand, that’s what we used – and the results were amazing. Our chuck roast was 2.6 lbs, so we halved the recipe and there wasn’t any need to add water to the crockpot as she recommends.
- Shawanda recommends reducing part of the leftover broth and pouring it over the meat once you’ve shredded it. Do this. It’s yummy. BUT, I recommend reducing ALL of the broth – pouring part of it over the meat and reserving the other part to drizzle over your assembled taco… a pseudo salsa, if you will.
- The recipe calls for a cucumber slaw. We’re not big cucumber fans, so I substituted it with this Quick Asian Slaw that I’ve used for a few years. I used a bag of pre-packaged Rainbow Slaw, drizzle the liquid mixture over it and toss it with some sunflower seeds or chopped peanuts and a little cilantro.
This recipe is out of sight delicious – grab the ingredients, throw them in the crock pot and call your friends over for a twist on Taco Night!