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Freezer meal Korean beef tacos served on a soft tortilla with kimchi, red onion, and Sriracha mayo
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Korean Beef Tacos
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Course: Main Course
Cuisine: Asian, Korean
Keyword: beef, freezer meal, Instant Pot, slow cooker, tacos
Servings: 6 servings
Calories: 491 kcal
Ingredients
  • 3 lbs. beef chuck roast
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 Tbsp. sesame oil
  • 2 clove garlic minced
  • 1 Tbsp. fresh ginger minced
  • 1 tsp. red pepper flakes
  • pinch pepper
Instructions
Assembly instructions:
  1. Add all ingredients to large freezer bag. Mix gently to combine. Remove excess air, seal and freeze.
Cooking instructions:
  1. Thaw.
  2. Slow cooker on low for 4-6 hours.
  3. Instant pot: Pressure cook on high for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef. Shred.
  4. Serve on small soft shell tacos with Sriracha mayo, minced purple onion, kimchi, and cilantro.