Description

Delicious and easy-to-make Korean Beef Tacos featuring tender slow-cooked beef chuck roast in a savory soy and gochujang sauce, topped with a vibrant and spicy gochujang slaw. Perfect for a flavorful weeknight dinner or entertaining guests, these tacos combine Korean-inspired flavors with the fun of classic tacos.

Ingredients

Scale

For the Beef:

2 pounds beef chuck roast, trimmed
1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup rice vinegar
1/4 cup beef broth
1 teaspoon gochujang

For the Gochujang Slaw:

2 cups shredded cabbage
1 cup shredded carrots
2 green onions, sliced thin
1 tablespoon gochujang
2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 teaspoon honey
Salt and pepper to taste

For Assembly:

Small flour or corn tortillas
Fresh cilantro (optional, for garnish)
Sliced jalapeños (optional, for extra heat)
Sesame seeds (optional, for garnish)

Instructions

Trim and Place Beef: Trim any excess fat from the beef chuck roast to ensure leaner meat. Place the roast at the bottom of your crockpot or slow cooker.
Prepare Marinade: In a small bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, beef broth, and gochujang. Whisk well to mix all the flavors thoroughly.
Add Marinade & Cook: Pour the marinade mixture over the beef in the crockpot. Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and shreds easily with a fork.
Make Gochujang Slaw: While the beef cooks, prepare the slaw by whisking together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl.
Combine Slaw Ingredients: Add shredded cabbage, shredded carrots, and sliced green onions to the dressing. Toss everything until evenly coated and refrigerate till serving.
Shred the Beef: Once the beef is cooked, remove it from the crockpot and shred it using two forks. Return the shredded beef back into the crockpot to soak up the flavorful juices.
Warm Tortillas: Heat the small flour or corn tortillas in a skillet over medium heat or microwave until soft and pliable.
Assemble Tacos: Build your tacos by placing a generous amount of shredded beef onto each tortilla, topping with a scoop of the gochujang slaw, and adding optional garnishes like fresh cilantro, sliced jalapeños, and sesame seeds.
Serve and Enjoy: Serve the Korean beef tacos immediately while warm for the best taste experience.

Notes

For a gluten-free option, use tamari instead of soy sauce and corn tortillas instead of flour tortillas.
You can adjust the spice level of the slaw by adding more or less gochujang according to taste.
Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
To save time, prep the slaw ahead and refrigerate until serving.
For extra flavor, sprinkle toasted sesame seeds on top before serving.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Korean-American Fusion

Keywords: Korean beef tacos, slow cooker beef, gochujang slaw, crockpot recipes, easy tacos, Korean fusion recipes