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Gluten Free Dairy Free Korean Shredded Beef Tacos

(Angela)  Is your family as excited about the Olympics as ours is?  We don’t watch a lot of TV, but as soon as it is Olympic time, we go crazy!  I even made Winter Olympic Cupcakes for a birthday two years ago.  This Friday is the opening ceremonies for this year’s Summer Olympics in London and our family is planning on a family night watching the ceremonies and having a fun fusion meal together.  The meal will have different styles of foods, flavors, and tastes from different cultures blended together in a harmonious whole.  Just like the Olympics, eh?  Gluten Free Dairy Free Korean Shredded Beef Tacos fits perfectly into our theme as the main part of our fusion Olympic meal.  I plan on serving them with homemade kimchi, Cilantro Cashew Salad and fresh mangos.  I can’t wait!  Does your family do anything special to celebrate the Olympics?

Gluten Free Dairy Free Korean Shredded Beef Tacos


Angela @ onceamonthmeals.com, Adapted from Stephanie @ crockpot365.bologspot.com


  • 3 pounds beef roast
  • 1/2 cups brown sugar
  • 1/3 cup gluten free soy sauce
  • 10 cloves garlic
  • 1 cup onion, diced
  • 2 tablespoon peeled and grated fresh ginger
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon jalapeño, seeded and minced


Put all ingredients into a slow cooker.  Cover and cook on low for 8-10 hours.  Shred with two forks.  Serve on warmed corn tortillas.

Freezing Directions:

Put all ingredients into a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

To serve:  Thaw. Put into slow cooker. Cover and cook on low for 8-10 hours.

Servings:  12

**conversion chart image provided by Erik Spiekermann

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8 Responses to “Gluten Free Dairy Free Korean Shredded Beef Tacos”

  1. Terri says:

    LOVED THIS! I cooked just as recipe says and served it with coleslaw, avocados and fresh mangos! So good…ate it for dinner, breakfast and lunch!!

  2. Ashley says:

    I was just curious how it’s recommended we eat the meat? Soft corn taco shells? I appreciate Terri’s comment about what she ate with it! I just froze this meal a few days ago and it smelled FABULOUS, I can’t wait to cook it!!!!

  3. Ashley says:

    sorry— I do see here is says tortillas. (Though not on my printed recipe)… any other suggestions, though? THANKS!

  4. [...] beef, and the use of tortillas from Mexican cuisine and combining them to create something like Korean Shredded Beef Tacos. Here you have all the flavors of pad thai – chicken, peanut, green onions, lime, etc. [...]

  5. Tarra McCannell says:

    I made extra sauce and put this on rice noodles with kimchi and sautéed baby bok choy. So good!

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