Korean Gochujang Tacos with Mango Jalapeño Slaw

Serves: 4

Prep Time: 20 minutes

Cook Time: 6–8 hours (slow cooker) or 45 mins (Instant Pot)

Wellness vibes: High flavor, bold nutrients, gluten-free option

Shredded Korean-Style Meat

Ingredients:

• 2 lbs chuck roast or boneless skinless chicken thighs

• 1/3 cup low-sodium soy sauce

• 1 Tbsp sesame oil

• 2 Tbsp rice vinegar

• 1 Tbsp honey or maple syrup

• 1-inch piece fresh ginger, grated

• 3 cloves garlic, minced

• 1/2 tsp crushed red pepper (optional for heat)

• 1/2 cup beef or chicken broth (depending on your meat)

Instructions:

1. Combine soy sauce, sesame oil, vinegar, honey, ginger, garlic, and broth in your slow cooker or Instant Pot.

2. Add meat and coat well.

3. Cook on LOW for 6–8 hours or HIGH for 4–5 hours (slow cooker), or 45 minutes in Instant Pot.

4. Shred with two forks and keep warm in the cooking juices.

Gochujang Mayo Sauce

Ingredients:

• 2–3 Tbsp gochujang (Korean chili paste)

• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)

• A splash of water to thin

• Cracked black pepper to taste

Instructions:

Mix until smooth and spoonable. Adjust heat and consistency to your liking.

Mango Jalapeño Slaw

Ingredients:

• 2 cups shredded red or green cabbage

• 1 ripe mango, thinly sliced or julienned

• 1/4 red onion, thinly sliced

• 1 jalapeño, seeded and minced

• Juice of 1 lime

• Salt + pepper to taste

• Optional: 1 Tbsp chopped cilantro

Instructions: Toss all ingredients in a bowl. Let sit for 10–15 mins to marinate and soften slightly.

Caramelized Onions

Ingredients:

• 2 large yellow onions, sliced

• 1 Tbsp olive oil or butter

• Pinch of salt

• Splash of balsamic vinegar (optional)

Instructions:Cook onions over medium-low heat in oil until deep golden and jammy (about 25–30 minutes). Add balsamic at the end for extra flavor.

Assembly:

1. Warm corn or flour tortillas.

2. Layer shredded meat, slaw, caramelized onions.

3. Drizzle with gochujang mayo.

4. Sprinkle with sesame seeds or green onions if you’re feeling fancy.

Side: Sweet Potato Fries

Toss sweet potato wedges in olive oil, garlic powder, salt, and a little paprika. Roast at 425°F for 25–30 minutes, flipping once. Serve with extra gochujang mayo as dipping sauce!

Enjoy!

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