In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, sriracha and pepper.
Place meat and onion in the slow cooker and stir in the prepared beef broth mixture.
Cover and cook on low for 7 to 8 hours or high heat, 3 to 4 hours. The meat should be very tender but retain shape.
In a small bowl, whisk together the corn starch and water. Stir the mixture into the beef broth and continue to cook for 30 minutes or until thickened.
Remove beef and shred it; place it back in the slow cooker and stir around.
Prepare your tacos by spreading a tablespoon of sour cream on each tortilla.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American, Korean
Keyword: beef crockpot recipes, korean barbeque, korean tacos