These Slow Cooker Korean Beef Tacos are a delicious fusion of Korean flavors and Mexican cuisine. Tender beef simmered in a savory-sweet sauce, served in warm tortillas with fresh garnishes.

Ingredients: 1.5 lbs beef chuck roast, thinly sliced. 1/2 cup soy sauce. 1/4 cup brown sugar. 4 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon ginger, grated. 1/4 teaspoon red pepper flakes. 1/4 cup water. 1 tablespoon cornstarch. Tortillas, for serving. Sliced green onions, for garnish. Sesame seeds, for garnish. Lime wedges, for serving.

Instructions: In a bowl, mix together soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes. Place sliced beef in the slow cooker. Pour the sauce mixture over the beef. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender. In a small bowl, mix water and cornstarch to create a slurry. Stir the slurry into the slow cooker and cook for an additional 30 minutes, until sauce thickens. Using two forks, shred the beef in the slow cooker. Serve the Korean beef in tortillas, garnished with sliced green onions, sesame seeds, and a squeeze of lime juice.

Prep Time: 15 minutes

Cook Time: 360 minutes