Start by making the Korean beef sauce. In a bowl, mix together the soy sauce, brown sugar, beef broth, sesame oil, chili garlic paste, ginger paste, tomato paste and liquid smoke. If you don't have liquid smoke, that is okay, however I DO recommend it.
Place the 'carne picada' beef, or beef strips, into the slow cooker. Toss with 1/4 cup corn starch. Pour the sauce over the beef and stir to coat every piece. Place the lid on the beef and slow cook for 6-8 hours on low or 4-5 hours on high. Stir occasionally to ensure even cooking and to prevent burning.
Once the beef is all set in the slow cooker, make the pickled red onion. Slice the red onion into thin strips, and place them in a mason jar. In a small sauce pan, combine apple cider vinegar, water, sugar (or honey) and salt. Bring the mixture to a boil, then remove from the heat and pour over the red onions. Allow to sit for a few minutes before placing a lid or cover over the glass and carefully placing the glass in the refrigerator.
About 1/2 an hr before you are ready to serve dinner, make the white rice according to the package instructions. (usually 1 cup rice to 2 cups water)
At the same time, make the coconut black beans. Combine 1 can of coconut milk with 1 can of rinsed black beans in a pot over medium-high heat. Salt as needed. Bring the mixture to a simmer and continue to simmer until thickened, about 1/2 an hr, stirring frequently to prevent burning. They will thicken up with time: if they are not thickening, increase the heat and stir more frequently to prevent burning.
When the beef is done, spoon it over warm tortillas. Add a few spoon fulls of white rice and coconut black beans, and top with a generous amount of pickled red onion. Garnish with parsley or cilantro and enjoy!