Korean Beef Soft Tacos…. Kind Of.

It was a lazy afternoon today after church and nursing home service so I decided to try a new recipe that I found in news edition of Family Fun magazine, Korean Beef Soft Tacos. It sounded so good and it was a crockpot recipe which is an automatic sell for me! However, I didn’t have everything I exactly needed so I tweaked the recipe a bit. Here is the original recipe for Korean Beef Soft Taco’s and the tweaked version, Korean Chicken Soft Tacos. Change the main ingredient? Yeah, that’s how I work in the kitchen!

Korean Beef Soft Tacos


1 (3lb.) beef chuck roast, trimmed                                                                  1 in. section of fresh ginger, peeled and grated

1/2 c. packed dark brown sugar                                                                      2 T. seasoned rice vinegar

1/2 c. soy sauce                                                                                                   1 T. sesame oil

10 cloves garlic                                                                                                    1 jalapeno, seeded and diced

1/2 onion, diced

Ingredients for cabbage slaw topper

1 (16 oz.) bag shredded coleslaw                                                                      2 T. seasoned rice vinegar

1 T. soy sauce                                                                                                        Salt and pepper to taste

Instructions –

1. Place all the ingredients for the beef in the slow cooker.

2. Cover and cook on low for 8-10 hours or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. To serve, remove a helping for the beef with a slotted spoon or tongs, place it on a warmed tortilla, and top with some cabbage slaw.

That sounds good, but like I said, I had to make some “slight” changes. And just to be honest my recipe turned out AWESOME!!

Asian Chicken Soft Tacos


1 1/2 lb. boneless skinless chicken breast                                                     1/2 tea. curry powder

(I just throw them in frozen)

1/2 c. packed light brown sugar                                                                       2 T. apple cider vinegar

1/2 c. soy sauce                                                                                                   1 T. sesame oil

8 tea. minced garlic (I buy it in a jar)                                                            2 T. pickled jalapenos, seeded and diced

1/2 onion, cut into strips                                                                                  shredded coleslaw to top

10 corn tortillas


1. Throw everything in the crock pot except the slaw and tortillas.

2. Cook on low about 5 hours.

3. Shred chicken. Serve on tortillas and top with a little cabbage slaw for crunch and color 🙂

I got 10 (1/4 cup) servings out of this making the grand total calories at 174 per taco! This was a REALLY good meal that we will be repeating very soon!

leah tag

ipod 2014 011


  1. Pingback: The Grocery Budget Challenge | bowlfulloffun

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