Crockpot Korean Gochujang Pot Roast Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean-inspired pot roast tacos with gochujang and ginger, slow-cooked until tender and served in lettuce wraps with sesame seeds and peanuts. A fusion dish that brings bold umami flavors to taco night.
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Nutrition & ingredients
Ingredients
serves 8- 1 (4 pound) chuck roast
- 2 teaspoons ground ginger
- chili flakes
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup chopped green onion
- 2-3 tablespoons Gochujang ((Korean chili paste))
- 1/2 cup tamari or soy sauce
- 2 tablespoons ginger juice or rice vinegar
- 2 tablespoons maple or honey
- 12 hard or soft taco shells, warmed
- shredded cabbage or lettuce for serving
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- cilantro, green onion, avocado, and crumbled cotija cheese, for serving
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 1413mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1168mg
- Calcium
- 183mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.