Photo of Korean Brisket Tacos by WW

Korean Brisket Tacos

PersonalPoints™ per serving
Total Time
8 hr 25 min
25 min
8 hr
To streamline prep, shortcut the slaw - buy a packaged slaw mix and toss with some sesame seeds and seasoned rice wine vinegar.


Low sodium soy sauce

½ cup(s), or tamari sauce


1 tbsp(s)

Toasted sesame oil

1 tsp(s)

Garlic clove(s)

4 clove(s), medium, very finely chopped

Ginger root

1 tbsp(s), peeled, very finely grated

Uncooked flat cut lean trimmed beef brisket

3½ pound(s)

Uncooked green cabbage

¼ head(s), small, small, cored and thinly sliced (5 oz)

Uncooked carrot(s)

2 medium, grated

Uncooked scallion(s)

1 medium, thinly sliced

Uncooked onion(s)

1 small, very thinly sliced

Dried sesame seed kernels

2 tbsp(s), black variety

Seasoned rice wine vinegar

2 tbsp(s)

Bibb lettuce

24 piece(s)


1 cup(s), fresh leaves

Hot sauce

1 tbsp(s), optional

Fresh lime(s)

1 item(s), cut into wedges


  1. Combine soy sauce, honey, oil, garlic and ginger in a sealable container; add brisket and turn to coat. Refrigerate 8 hours or overnight, occasionally turning meat in marinade.
  2. Transfer brisket and marinade to the insert of a 6-quart slow cooker; cover and cook on low, turning occasionally, until beef is very tender and falling apart, 7-8 hours. Shred meat with two forks and transfer to a serving bowl; spoon drippings into a small bowl.
  3. Combine cabbage, carrots, scallions, onion, sesame seeds and seasoned rice vinegar in a bowl.
  4. When ready to serve, spoon ¼ c brisket onto a lettuce leaf and drizzle with some beef drippings; top with 1/4 c slaw and 1/2 Tbsp cilantro. Repeat with remaining ingredients; serve immediately.


Serving size: 3 lettuce tacos