Korean Street Tacos

This delicious and mouth-watering recipe comes from our friend, Tamara Andersen at Beyond Mere Sustenance. Her cooking and blog highlights the delicious simple dishes you can make with your family. These street tacos are to die for. Give it a try and let us know what you think! 
From Tamara: 
With a little planning, you can enjoy these Korean-inspired spicy, flavorful street tacos! Ginger, garlic, sriracha, beef, and tomatoes simmer in the slow cooker until they're falling apart tender...
Serves: 12


Slow-Cooker Beef
  • 1 tbsp. canola oil
  • 2 tsp. sesame oil
  • 4 lbs. lean beef (such as round or stewing), cubed
  • 2 tbsp. minced ginger
  • 2 tsp. garlic, minced
  • 1 large sweet onion (such as vidalia)
  • 1 pint cherub tomatoes*
  • 1 cup Barrel-Aged Sriracha
  • 1 cup Srirachup
  • 2 tbsp. tamari
  • 1 tbsp. rice vinegar
Napa Cabbage Slaw
  • 1 small head napa cabbage, shredded
  • 2 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
To Serve
  • flour tortillas
  • Green Onion Kimchi, coarsely chopped
  • Napa Cabbage Slaw
  • fresh cilantro, stems removed, coarsely chopped
  • Barrel-Aged Sriracha sauce


Slow-Cooker Beef
  1. In a large saute pan over high heat, add oils and beef. Saute until a sear is achieved.
  2. Add ginger, garlic, and sweet onion. Cook until onion is translucent and edges of beef are browned.
  3. Add the beef mixture to the slow-cooker. Add the grape tomatoes and sriracha and srirachup. Stir well to combine. Cover.
  4. When beef is falling-apart tender, use a potato masher to break it up a bit. Don't over do it!
  5. Add tamari (or soy sauce) and rice vinegar. Stir to combine.
  6. Serve the meat with tongs or a slotted spoon as there will be a substantial amount of liquid.
Napa Cabbage Slaw
  1. Whisk rice vinegar, sesame oil, and soy sauce together. Pour over the shredded napa cabbage, and toss thoroughly.
To Assemble
  1. Heat flour tortillas on a dry pan or griddle (both sides lightly browned). Add a small amount of beef with tongs or a slotted spoon to remove most of the liquid.
  2. Garnish with Green Onion Kimchi, Napa Cabbage Slaw, cilantro, and sriracha if additional heat is desired.
  3. Enjoy!
Cook 8 hours on low or 4-6 hours on high setting for fork tender results. 

Cherub tomatoes are widely available and always full of flavor. Substitute any grape tomatoes. 

Read the post carefully. The Green Onion Kimchi is a link to another food blogger's site. It must be made several days in advance! Chop it up a bit so that it goes into the tortilla... 

The recipe should serve about 12 generously. Of course it depends on appetites and how you fill your tortillas!

1 Response

Jim Lowell
Jim Lowell

June 15, 2015

These look delicious! I have to get the sauces and try them.

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