Korean Beef Tacos

Yes, I know…. another taco recipe. But these tacos are far from your normal Mexican
fare. Lann and I eat some sort of taco at least once a week. I like their versatility and
that almost all taco leftovers make great lunch salads or rice bowls for the next day!
Also, any kind of shredded beef or pork freezes beautifully so is the perfect thing to
make ahead of time for quick dinners. Its worth making the meat, slaw and crèma
just to make rice bowls! You could also roast any veggies that need to be used up
and toss those into the rice bowl as well.

This Korean beef has the salty sweet combo down pat. Don’t be scared off by the
Gochujang, this fermented chili pepper paste can be found in most grocery store
ethnic sections. I also use Gochujang in stir fries and curries.

I prefer to make the meat in my Instant Pot but you can also use your slow cooker or
your dutch oven. Just make sure you pay attention to the timing instructions below.

Korean Beef

3-4lb rump roast
2 tablespoons olive oil
salt and pepper
½ cup soy sauce
½ cup brown sugar
1 cup beef stock
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
1 medium onion, cut into wedges
2 tablespoons gochujang

Slaw

½ Napa Cabbage, shredded
½ cup shredded carrots
1 cup diced cucumber
¼ cup scallions, thinly sliced
1/3 cup rice wine vinegar
2 tablespoons fish sauce
1 tablespoon lime juice
pinch of brown sugar
¼ cup olive oil

Srirracha Crème

½ cup sour cream
2-3 tablespoons Srirracha

For the meat

Cut your rump roast into 2 inch chunks. This is important for when you are searing
the meat and allows your meat to cook faster. This is a recipe where searing the
meat makes an impact on the final product. If you’re using your slow cooker or
dutch oven for the meat and are not in a rush its not crucial to cut up the rump roast
but I highly recommend it.

Whether your roast is cut up or whole, you will be searing all sides of the meat. Add
the olive oil to a hot pan or your Instant Pot on sauté mode. Salt and pepper all sides
of the meat and place the meat in the oil, flipping occasionally until all of the sides
have browned. This will take about 1-2 minutes per side.

If you are using an Instant Pot or dutch oven you can just dump the rest of your
meat ingredients directly into the pot. If you are using a slow cooker, transfer the
meat and all of the drippings into the slow cooker. Add the beef stock, soy sauce,
brown sugar, ginger, garlic, onion and gochujung.

For the dutch oven version of this you will need more stock because the liquid will
evaporate during the cooking time. When you are braising meat there should be
enough liquid in the pot that it always comes at least halfway up the side of the
meat.

To cook the meat set the Instant Pot to high pressure for an hour and 20 minutes.
For the slow cooker, use the high setting for 5-6 hours. For the dutch oven plan on
about 4 hours, closer to 6 hours if you chose not to cut your rump roast.

For the slaw

Whisk together the rice wine vinegar, lime juice, fish sauce, brown sugar and olive
oil. Slowly pour over the veggies. In my opinion, less is more. You do not want to
have a super soggy slaw. You can always add more of the dressing later.

For the crema

Stir the sour cream and Srirracha together, beginning with one tablespoon of
Srirracha. Taste as you go until the crema has the spice level you like. Its easy to
divide this up into a spicy and spicier bowl to please a wide variety of people!