Rating: 4.5 stars 4.7
301 Ratings
  • 5 star values: 239
  • 4 star values: 51
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Recipe Summary

prep:
15 mins
cook:
8 hrs
total:
8 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.

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  • Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.

  • Serve with corn tortillas and your favorite toppings.

Cook's Notes:

This recipe was handed down to me, and I tweaked it a little by skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocer. Depending on how spicy you like you may add more. We love spice!

Also, for the the topping I added a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste.

Nutrition Facts

456 calories; protein 23.9g; carbohydrates 40.3g; fat 22.4g; cholesterol 77.5mg; sodium 696.9mg. Full Nutrition
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