(Air Fryer) Spicy Korean Beef Chuck Crispy Tacos

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Did you know that you can slow cook chuck roast in the Air Fryer?! These Spicy Korean Beef Chuck Crispy Tacos are filled with a tangy, spicy, and super juicy beef that is too good not to give a try! 😉

Ingredients you'll need:

  • Chuck Roast
  • Olive Oil
  • Beef Stock, or broth of choice
  • Gochujang
  • Honey
  • Korean Red Pepper Flakes
  • Soy Sauce
  • Sesame Seeds
  • Garlic Cloves, minced
  • Fresh Ginger, peeled and grated
  • Corn Tortillas, warmed
  • Grated Aged Cheddar
  • Mexican Crema, or sour cream
  • Kimchi with brine

What to Serve with Crispy Tacos on the Side:

  • Sour Cream
  • Pickled Onions
  • Avocado
  • Fresh Cilantro
  • Scallions

How to Make a Kimchi Crema:

Just like an aioli, you simply combine the Mexican crema and kimchi in a high-speed blender, then pulse until smooth!

Can you Make Beef Chuck in Advance?

Absolutely! Slow cooked beef chuck is one of my favorite make ahead meats, because the meat stays moist and juicy over the next 3-4 days when stored properly in the fridge. To reheat, place in a saucepan over medium heat with a little water or broth to help add moisture and let steam covered for 10-12 minutes.

TIPS for the Crispiest Air Fryer Tacos:

  • Drizzle generously with olive oil! Olive oil helps the tacos not only to become crispier, but also stay crispy even with the juices of the meat.
  • Flip halfway through baking. You want to ensure that both sides are evenly crispy.
  • Leave space between each taco. Working in small batches makes a huge difference in final crispiness as the hot air will better circulate around all the edges.

If you're on the hunt for a new Air Fryer, I highly recommend checking out Cosori's 6.0-Quart Air Fryer! It's been my go to for months now, I use it for everything from my bang bang chicken skewers to homemade almond croissants.

You can also use my discount code LAUREN20 for 20% off at checkout!

I love to make slow cooked beef chuck, might just be my all-time favorite meal. However, I am not a fan of the clean up afterwards. So that's why I love using the air fryer to make it for a quicker weeknight dinner with no mess afterwards!

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, TikTok, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(Air Fryer) Spicy Korean Beef Chuck Crispy Tacos

Slow cooked beef chuck with a spicy Korean flavor that is juicy and tangy to make for the perfect crunchy tacos!

PREP:
20
MINS
HOURS
COOK:
120
MINS
HOURS
TOTAL:
140
MINS
HOURS
TOTAL:
140

Ingredients

Servings: 6-8

For the Spicy Korean Beef Chuck:

  • Equipment: Cosori Air Fryer
  • 1 ½ - 2 lbs. Chuck Roast
  • 1 tbsp. Olive Oil
  • ½ cup Beef Stock, or broth of choice
  • 1/3 cup Gochujang
  • 1 tbsp. Honey
  • 1 tbsp. Korean Red Pepper Flakes
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Sesame Seeds
  • 3 Garlic Cloves, minced
  • 1” Fresh Ginger, peeled and grated
  • Salt & Black Pepper
  • 12-15 Corn Tortillas, warmed
  • 1 ½ cups Grated Aged Cheddar
  • 1 cup Mexican Crema, or sour cream
  • 1/3 cup Kimchi with brine

For Serving:

  • Sour Cream, for serving
  • Pickled Onions, for serving
  • Avocado, sliced, for serving
  • Fresh Cilantro, chopped, for garnishing
  • Scallions, chopped, for garnishing

Instructions

  1. To Make the Spicy Korean Chuck Roast: In a large skillet over medium high heat, add the olive oil. Season all sides of the chuck roast generously with salt and black pepper, then sear for 1-2 minutes on all sides until golden brown edges.
  2. Place a sheet of parchment paper in the air fryer. Transfer the seared chuck roast onto the parchment paper.
  3. In a bowl, combine the gochujang, honey, red pepper flakes, soy sauce, sesame seeds, minced garlic, and grated ginger. Season with salt and black pepper to taste. Spread evenly over the chuck roast.
  4. Pour a little broth over the top of the chuck roast, then remaining along the sides to help keep it moist while cooking.
  5. Cook at 300F (or lowest setting) for 1 ½ - 2 hours, until super tender. Since there’s not as much moisture in the air fryer, you may need to thinly slice with a sharp knife after cooling 10 minutes. Otherwise, shred between two forks.
  6. To Assemble the Crispy Tacos: Add 2-3 tablespoons of the shredded beef and grated cheddar onto one side of the warmed tortilla, then fold over.
  7. Working in batched, add to the air fryer in a single layer. Drizzle with a little olive oil then bake at 385F for 8-12 minutes, until crispy, flipping over halfway through baking.
  8. To Make the Kimchi Crema: Combine the Mexican crema and kimchi in a high-speed blender. Pulse until smooth.
  9. To Serve: Once the tacos are cool enough to touch, gently open to add the sour cream, pickled onions, sliced avocado, cilantro, and kimchi crema. Enjoy warm!

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