Korean Pulled Beef Taco’s
Tuesdays favourite new Taco
Prep: 30 minutes | Cook: 6-7 Hours | Total: 7.5 Hours | Serves: 10
Ingredients:
Shopping List:
Rub:
1/4 Cup Gochugaru (Korean Chili Powder)
1/4 Cup Brown Sugar
2 Tbsp Paprika
2 Tbsp Garlic Powder
1 Tbsp White Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Tbsp Mustard Powder
1/2 Tbsp Cayenne Powder
1 Tbsp Black Pepper
1/2 Tbsp Salt
Gochujang Barbecue Sauce:
2 Cloves Garlic, Crushed
1 Small Knob of Ginger, Finely Chopped
1/3 Cup Gochujang
1/4 Mirin
1/4 Cup Brown Sugar
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
Olive Oil
Everything Else:
1.5 kg Beef Chuck Roast
10-12 Soft Tortillas
1 Cup Mayonnaise
1 Tbsp Gochujang
Kimchi
1/2 Iceberg Lettuce, Shredded
Special Ingredients:
Sharp Knife
Tin Foil
Spritzer
Digital Thermometer
Cotton Gloves
Nitrile Gloves
METHOD:
Barbecue Sauce:
Over a low heat, add the olive oil, garlic and ginger to a small pot and soften, no more than 2 minutes. Next, add the remaining ingredients and bring to a simmer over low heat for 10 minutes. Remove from heat and cool.
The Rub:
Combine all the rub ingredients to a bowl and mix well to combine.
Step 1
Pre Heat the barbecue to 275F/ 135C. For this cook I’m using my Traeger Timberline 850.
Step 2
Remove the meat from its packaging and pat dry with a paper towel. Using a sharp knife, trim any unwanted silver skin and hard fats. Brush the beef with a little of the bbq sauce then season liberally with the Korean rub, making sure to cover all areas of the chuck.
Step 3
Place onto the smoker, and cook for 3-4 hours, spritzing with water every hour.
Step 4
After this time the bark should be set and holding a nice red mahogany colour. This means its time to wrap.
Lay a couple sheets of tin foil down and spritz. This will help add a little moister to the wrap. Place the beef in the centre of the foil and wrap around the meat tightly. At this time I like to add a thermometer into the thickest part of the meat to track the remainder of the cook.
Step 5
Place the chuck back onto the smoker and continue to cook until it reaches an internal temp of around 200F/93C but most importantly probes tender. Let the beef steam off then loosely cover and rest for 15- 20 minutes.
Step 6
Pop the cotton and nitrile gloves on and shred the beef into strands. Cover the beef with the remaining bbq sauce, and combine.
To build the taco:
Combine the mayonnaise and gochujang to create a spicy sauce, then warm the tortillas.
Add a dollop of spicy mayo to the tortilla and spread. Top with a generous amount of beef, then garish with kimchi and shredded lettuce.
These don’t hang around long, so get in quick.