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