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Slow Cooker Korean Beef Tacos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.6797
Energy (kCal)1046.9071
Carbohydrates (g)19.5001
Total fats (g)66.3081
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, gochujang salt, and pepper. | 2. Cook on High for 8 hours (or on Low for 10 hours). | 3. Shred meat with a pair of forks and stir into the liquid in the slow cooker. | 4. Garnish and top with green onions, kimchi, cilantro, mint, grated radishes/carrots, shredded cabbage (dress with rice vinegar, 1 tsp sugar, garlic powder & salt to taste), chipotle mayo (mayo with 1 T chipotles in adobo stirred in), cucumbers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef chuck roast 1 trimmed 816.0019 0.0 86.9495 52.0428
    onion 1 diced 64.0 14.944 1.76 0.16
    dark brown sugar 1/2 cup - - - -
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    garlic clove 5 - - - -
    jalapeno pepper 1 diced 1.6312 0.3656 0.0512 0.0208
    ginger 1 inch grated - - - -
    rice vinegar 2 tablespoons - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    chili paste 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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