Spicy Gochujang Chuck Roast Tacos
Savor the fusion of Korean flavors and Mexican flair with these spicy gochujang chuck roast tacos topped with a vibrant cabbage slaw. The tender, slow-cooked beef is marinated in a rich blend of gochujang and spices, while the crunchy slaw adds a refreshing bite. Perfect for taco night or a fun gathering, these tacos will have everyone coming back for more!
ingredients
- 2 lbs chuck roast
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup cilantro, chopped
- 1/4 cup rice vinegar
- Salt to taste
steps
- 1.
In a small bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, ginger, and black pepper to create a marinade.
- 2.
Rub the marinade all over the chuck roast, covering it well. Marinate in the refrigerator for at least 2 hours (or overnight for best flavor).
- 3.
In a large pan, heat vegetable oil over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side.
- 4.
Transfer the roast to a slow cooker and add 1 cup of water. Cook on low for 6-8 hours or until tender.
- 5.
While the roast cooks, prepare the cabbage slaw by mixing shredded cabbage, carrots, cilantro, rice vinegar, and salt in a bowl. Toss to combine.
- 6.
Once the roast is tender, shred it using two forks. Serve the shredded beef on warm corn tortillas, topped with the cabbage slaw.
- 7.
Enjoy your spicy gochujang chuck roast tacos with your favorite toppings, such as avocado or lime wedges, if desired.
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