Directions

• Meat
• Heat vegetable oil in a large skillet.
• Season roast lightly with salt and pepper.
• Add roast to skillet and brown on all sides.
• Transfer to a slow cooker.
• Add onion, brown sugar, soy sauce, garlic, jalapeno, ginger root, natural rice vinegar, sesame oil, and pepper.
• Cover and cook on low for 8-10 hours, or until meat is very tender.
• Remove meat from slow cooker to a plate to cool.
• Skim the fat from the juices in the slow cooker. (I like to use a fat separator it makes it much easier.)
• Transfer liquid into a small sauce pan.
• Bring to a boil over high heat, then turn heat to medium.
• Let sauce reduce until thickened. (Just needs to be thick enough to cling to the meat)
• Shred meat, discarding fat.
• Add back into the slow cooker, toss with reduced sauce.
• Cook on low for an hour to heat through.
• Caramelized Kimchi
• Heat sesame oil in a skillet over medium-high heat.
• Add kimchi and sugar, and cook, stirring constantly until caramelized and heated through. (about 5 min)
• Set aside to be used on tacos.
• Spicy Mayonnaise
• In a small bowl, stir ingredients together until mixed.
• Cover and chill for at least 1 hour.
• Can be made ahead, keeps for up to one week. (I like to transfer sauce to a condiment squeeze bottle)
• Bibimbap Sauce
• Whisk ingredients together until combined.
• Can be made ahead, keeps for up to two weeks. (I like to transfer sauce to a condiment squeeze bottle)
• Tacos
• Warm corn tortillas.
• Layer tacos as following: corn tortilla, Korean shredded beef, bibimbap sauce, caramelized kimchi, red onion, cilantro, spicy mayonnaise, garnish with a lime wedge.

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• Feel free to add more sauce, enjoy.