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Ingredients
Korean Beef
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1/3 cup soy sauce
- 8 cloves garlic, peeled and crushed
- 2 inch piece of ginger, grated
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 cup onion, finely chopped
- 1 teaspoon red pepper flakes
- 3-4 pound boneless chuck roast
Korean Coleslaw
- 1 package shredded coleslaw mix
- 1/4 cup cilantro, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 small jalapeno, seeded and finely chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 lime, juiced
For Serving
- Corn tortillas
- Hot sauce, if desired
Directions
- In a slow cooker combine brown sugar, soy sauce, garlic, ginger, sesame oil, vinegar, onion and red pepper flakes. Mix well. Add chuck roast, turning to coat with the brown sugar mixture. Cook on low for 5-7 hours. Once cooked, use two forks to shred meat.
- To make coleslaw topping, mix together vinegar, sugar, and lime juice in the bottom of a large bowl. Add coleslaw mix, cilantro, jalapeno, and onion. Toss to coat.
- To serve Korean Beef Tacos top corn tortillas with shredded beef, coleslaw mixture, and hot sauce if desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.
