Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe
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.
- 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
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
- Prep the Beef: Trim any excess fat from the beef chuck roast and place it into your crockpot to prepare for slow cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Warm the Tortillas: Gently warm the tortillas in a skillet over medium heat or microwave them briefly to make them pliable.
- 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.
- 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
