Crockpot Korean Gochujang Pot Roast Tacos.
Ingredients
- 1 (4 pound) chuck roast
- 2 teaspoons ground ginger
- chili flakes
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup chopped green onion
- 2-3 tablespoons Gochujang
- 1/2 cup tamari or soy sauce
- 2 tablespoons ginger juice or rice vinegar
- 2 tablespoons maple or honey
- 12 hard or soft taco shells, warmed
- shredded cabbage or lettuce for serving
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- cilantro, green onion, avocado, and crumbled cotija cheese, for serving
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Instructions
- 1. Arrange the pot roast in the bottom of the crockpot bowl. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.
- 2. Pour over 3/4 cups water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
- 3. Remove the meat from the crockpot and shred it using two forks.
- 4. Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.
- 1. Preheat the oven to 325° F.
- 2. Arrange the pot roast in the bottom of a large, oven-safe Dutch oven. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.
- 3. Pour over 1 1/2 cups water. Cover and roast for 2 1/2 to 3 hours or until very tender.
- 4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Shred the roast using two forks.
- 5. Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.
Source
Original recipe: View Original
