Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Introduction

These flavorful Korean beef tacos combine tender, slow-cooked beef chuck roast with a spicy, tangy gochujang slaw. Made easy in a crockpot, this dish brings bold Asian-inspired flavors wrapped in soft tortillas—perfect for a delicious weeknight dinner or casual gathering.

Ingredients

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

Instructions

1. Step 1: Trim any excess fat from the beef chuck roast and place it in the crockpot.
2. Step 2: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang. Pour the mixture over the beef.
3. Step 3: Set the crockpot to low and cook for 8 hours, or high for 4–5 hours, until the beef is tender and easily shredded.
4. Step 4: While the beef cooks, prepare the slaw. In a bowl, whisk together the gochujang, mayonnaise, rice vinegar, honey, salt, and pepper.
5. Step 5: Add the shredded cabbage, carrots, and green onions to the bowl. Toss until evenly coated, then refrigerate until ready to serve.
6. Step 6: When the beef is done, remove it from the crockpot and shred with two forks. Return the shredded beef to the crockpot to soak up the juices.
7. Step 7: Warm the tortillas in a skillet or microwave.
8. Step 8: Assemble tacos by layering the shredded beef, gochujang slaw, and optional toppings such as cilantro, jalapeños, and sesame seeds.
9. Step 9: Serve immediately and enjoy!

Tips & Variations

• For extra heat, add more gochujang to the slaw or include sliced jalapeños as a topping.
• Use corn tortillas for gluten-free tacos or flour tortillas for a softer wrap.
• Leftover beef can be used in rice bowls or sandwiches.

Storage

Store any leftover beef and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in the microwave or on the stovetop with a splash of broth to keep it moist. The slaw is best served cold and can be eaten straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can braise the beef chuck roast in a covered pot on the stovetop or in the oven at 325°F (160°C) for about 3–4 hours until tender.

What is gochujang and where can I buy it?

Gochujang is a Korean fermented red chili paste that adds a spicy, sweet, and savory flavor. It’s available at most Asian grocery stores and online.

Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

These flavorful Korean Beef Tacos feature tender, slow-cooked beef chuck roast infused with a savory soy and gochujang sauce, paired with a spicy, creamy gochujang slaw. Cooked in a crockpot for ultimate tenderness, then served in warm tortillas and garnished with fresh cilantro, jalapeños, and sesame seeds, this dish offers a delicious fusion of Korean and Mexican cuisines perfect for a satisfying weeknight meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4-5 hours (high)
• Total Time: 8 hours 15 minutes (using low setting)
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

Beef and Marinade

• 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

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

Tacos and Garnishes

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

Instructions

1. Prep the Beef: Trim any excess fat from the beef chuck roast and place it into your crockpot to prepare for slow cooking.
2. Make the Marinade: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, beef broth, and gochujang. Pour this flavorful mixture over the beef in the crockpot.
3. Cook the Beef: Set the crockpot to low and cook for 8 hours, or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
4. Prepare the Slaw Dressing: While the beef cooks, whisk together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a medium bowl to create the slaw dressing.
5. Make the Slaw: Add shredded cabbage, shredded carrots, and sliced green onions to the dressing bowl. Toss everything together until the veggies are thoroughly coated. Refrigerate until ready to use.
6. Shred the Beef: Once cooking is complete, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot to soak up the remaining juices and keep it moist.
7. Warm the Tortillas: Gently warm the tortillas in a skillet over medium heat or microwave them briefly to make them pliable.
8. Assemble the Tacos: Layer the shredded Korean beef on each tortilla, top with a generous helping of gochujang slaw, and add optional garnishes such as fresh cilantro, sliced jalapeños, and sesame seeds for extra flavor and texture.
9. Serve and Enjoy: Serve the tacos immediately while warm for a delicious fusion meal that’s bursting with savory, spicy, and tangy flavors.

Notes

• You can substitute beef chuck roast with brisket or short ribs for different textures.
• Adjust the amount of gochujang in the slaw and marinade to control the heat level.
• Use corn tortillas for a gluten-free option if desired.
• The slaw can be made a few hours ahead and kept refrigerated to enhance flavors.
• If you prefer a thicker sauce on the beef, remove some cooking liquid and simmer on the stovetop to reduce before shredding the meat.

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