Korean Brisket Tacos

Total Time
16 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

toasted sesame oil

1 tsp

garlic clove(s)

4 medium clove(s), very finely chopped

ginger root

1 Tbsp, peeled, very finely grated

uncooked flat cut lean trimmed beef brisket

3½ pound(s)

uncooked green cabbage

¼ head(s), 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, sweet variety, very thinly sliced

sesame seeds

2 Tbsp, black variety

seasoned rice wine vinegar

2 Tbsp

bibb lettuce

24 leaf/leaves


1 cup(s), fresh leaves

hot sauce

1 Tbsp, (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.
  5. Serving size: 3 lettuce tacos

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