These Korean BBQ Tacos with Kimchi Ginger Slaw are the perfect weeknight recipe! The Korean BBQ Beef cooks all day, resulting in a roast that shreds perfectly. The Kimchi Ginger Slaw is super simple, including kimchi, ginger, sesame oil, and rice vinegar. This dinner recipe is easy and delicious!
I think it’s no secret by Now that I, along with the general population, thoroughly enjoy a crockpot meal. More specifically, a crockpot meal on a busy week night.
Really though, what beats a slow cooked supper, gently simmering away all day while you *work/play/do you*, filling your home with the warm and intoxicating scent….
Not much, imho.
These Korean BBQ Tacos with Kimchi Ginger Slaw are just what you need.
Here are the stats:
- Slow cook Korean barbecue beef, which practically melts in your mouth.
- A spicy, gingery, briny, funky kimchi slaw that I promise you’ll keep piling on with each bite.
- Whole wheat mini tortillas
- Sriracha. Duh.
This recipe make a LOT of Korean bbq beef (obviously depending on the size of roast you get). But when eating tacos, one doesn’t need a giant heap of meat. One needs the perfect spoonful, which allows for other taco toppings to fit perfectly on and in the tortilla. IMPORTANT! Do not overstuff that tortilla with meat, fool. Overfilled = a very meaty bite, and not the perfectly balanced bite we’re looking for.
I haven’t had the chance to freeze the Korean bbq beef yet (this recipe doesn’t last long in my house), but I would bet money that it freezes perfectly!
Options:
- Throw some in a ziplock, remove all the air, mark the bag with “Extra super delicious Korean bbq beef”, and the date. Because be honest with yourself. You ain’t going to remember what’s in the bag by next month, which means it will likely sit in your freezer for the better part of a year. (Just me?)
- Transfer cooled meat to plastic containers (I love these all purpose storage containers!), write all aforementioned deets on a piece of tape to mark the container.
There you go!
Delicious meals within reach at all times. You’re welcome.
Korean BBQ Tacos with Kimchi Ginger Slaw
These Korean BBQ Tacos with Kimchi Ginger Slaw are the perfect weeknight recipe! The Korean BBQ Beef cooks all day, resulting in a roast that shreds perfectly. The Kimchi Ginger Slaw is super simple, including kimchi, ginger, sesame oil, and rice vinegar. This dinner recipe is easy and delicious!
Servings: 8 servings
Ingredients
For the Korean BBQ Roast:
- 2.5-2.75 lb chuck roast
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp dried ginger
- 1/2 tsp salt
- 1/2 cup Bragg's aminos (or low sodium soy sauce)
- 1 Tbsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 3 tsp seasoned rice vinegar
- 6 garlic cloves minced
- 2 Tbsp brown sugar
For the Kimchi Ginger Slaw:
- 3 cups coleslaw mix
- 1/2 cup kimchi
- 1/4 cup kimchi liquid
- 1 Tbsp toasted sesame oil
- 2 tsp seasoned rice vinegar
- 1 tsp freshly grated ginger
To Serve:
- whole wheat tortillas
- Fresh cilantro
- Sriracha
- Sesame seeds,
Instructions
For the Korean BBQ Roast:
- In a large dutch oven, add 1 tablespoon of oil, heating over medium heat. Season roast all over with onion powder, dried ginger, salt, and pepper. Add roast to pan, searing all sides. Transfer to slow cooker.
- Cook on low heat for 8-10 hours, or high for 5-6. Note that that lower and slower this roast cooks, the better results! When finished cooking, remove roast to large bowl and shred meat. Enjoy right away, or refrigerate until ready to use.
For the Kimchi Ginger Slaw:
- In a large bowl, mix all ingredients. Toss to thoroughly combined. Slaw can be enjoyed right away, but is best when allowed to sit for at least 20 minutes.
To serve:
- Heat tortillas in microwave for about 10 seconds. Top with Korean BBQ beef, kimchi ginger slaw, cilantro, sriracha, and sesame seeds. High five.
Notes
Items used in this recipe:
- Kimchi
- Ginger Grater
- Dutch Oven (available in a variety of colors!)
- Slow Cooker