A different twist on tacos, try something new with this melt-in-the-mouth Korean beef taco recipe.
I got so many message on Instagram asking for this recipe, so I thought it was best to add it to the blog for easy access. This was a little bit of an experiment, incorporating previous Korean recipes that I’d used and amending it for the slow cooker.
The recipe requires some patience. Whilst it’s easy peasy, there’s marinating plus cooking time involved. I’d recommend 24 hours for marinading the meat but a minimum of 8 is required. The longer the better though, and beef shin is the perfect cut of meat for a melt in the mouth result. I’ve used it so many times across so many different cuisines. If you like this, you should really give my Mexican Beef a try too!
- 1kg beef shin, diced
- 4tbsp gochujang
- 200ml beef stock
- 50g brown sugar
- 100ml soy sauce
- 2tsbp sesame oil
- 2tbsp Shaoxing wine, or rice wine
- 3 shallots, roughly chopped
- 4 garlic cloves, bruised
- 3cm ginger, grated
24 Hours Before: Marinade
I marinated the diced kilo of beef shin in about 4 tablespoons of gochujang or enough to properly coat all of the meat and left it for 24 hours or a minimum of overnight.
8 Hours Before: Slow Cook
Make a broth by mixing the beef stock, brown sugar, soy sauce, sesame oil, Shaoxing wine and ginger into a jug.
Add the beef, your roughly chopped shallots and the bashed garlic cloves to the slow cooker and pour over the broth.
Turn the slow cooker on to the low setting and leave it for 8 hours.
And that’s it.
I know, it’s easy and absolutely worth the wait.
We served our with some homemade kimchi (not by me, unfortunately), home-pickled cucumbers and radishes (these were made by me), some sour cream and coriander.
Give it a try and please let me know what you think!
Lots of love, LB x