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Slow Cooker Korean Beef Tacos with Slaw
Ingredients
  • 3 pounds beef chuck roast, cubed and browned
  • ½ white onion, diced
  • 3 inches fresh ginger, minced
  • 6 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • ½ cup gochujang
  • ½ cup hoisin sauce
  • ¼ cup brown sugar
  • ¼ cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 cup water
  • Salt and pepper
  • subheading: Quick Carrot Slaw:
  • 2 large carrots, shredded
  • ½ small green cabbage, shredded
  • 2 red chilis, minced
  • ¼ cup rice wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • subheading: Taco Fixings:
  • Flour tortillas
  • Fresh cilantro
  • Sesame seeds
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