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Crockpot Korean Gochujang Pot Roast Tacos

Crockpot Korean Gochujang Pot Roast Tacos
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Crockpot Korean Gochujang Pot Roast Tacos offer a mouthwatering fusion of flavors that will elevate your taco night to new heights. The tender chuck roast, infused with the spicy richness of gochujang and aromatic garlic, creates a deliciously unique filling. As it slowly cooks in the crockpot, the meat becomes incredibly flavorful and easy to shred, making it perfect for soft or hard taco shells. This dish is not only ideal for busy weeknights but also a crowd-pleaser at gatherings. Complete your tacos with fresh toppings like avocado, cilantro, and crunchy peanuts for an unforgettable meal that everyone will enjoy!

Ingredients

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  • 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 (Korean chili paste)
  • 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 for serving

Instructions

  1. Season the chuck roast with ground ginger and chili flakes; place it in the slow cooker.
  2. Layer sliced shallots and chopped garlic on top.
  3. In a bowl, mix gochujang, tamari or soy sauce, ginger juice (or rice vinegar), and maple syrup until blended; pour over the roast.
  4. Cover and cook on low for about 6 hours or until tender.
  5. Shred the meat with forks and return it to the cooker to absorb more sauce.
  6. Serve in warmed taco shells topped with shredded cabbage or lettuce, sesame seeds, peanuts, cilantro, green onion, and avocado.

Nutrition

Find it online: https://teffrecipes.com/crockpot-korean-gochujang-pot-roast-tacos/

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