(Air Fryer) Spicy Korean Beef Chuck Crispy Tacos

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.

Place a sheet of parchment paper in the air fryer. Transfer the seared chuck roast onto the parchment paper.

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.

Pour a little broth over the top of the chuck roast, then remaining along the sides to help keep it moist while cooking.

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.

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.

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.

To Make the Kimchi Crema: Combine the Mexican crema and kimchi in a high-speed blender. Pulse until smooth.

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!