Simple Slow-Cooked Korean Beef Soft Tacos Recipe

In a slow cooker, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, sriracha sauce, and beef broth.

Add beef chuck roast to the slow cooker and coat it with the marinade.

Cover and cook on low for 6 hours or until the beef is tender and easily shreds with a fork.

Remove the beef from the slow cooker and shred it using two forks.

Return the shredded beef to the slow cooker and mix it with the remaining sauce.

Heat the tortillas in a dry skillet or microwave until warm and pliable.

Assemble the tacos by placing a scoop of the shredded beef on each tortilla. Top with shredded lettuce, diced tomatoes, green onions, and cilantro.

Serve the tacos with lime wedges for squeezing over the top.