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–+ servings

Slow Cooker Korean Beef Tacos

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Tender Crockpot Korean beef tacos with a zesty gochujang slaw. An easy, flavor-packed dinner that’s perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 1
Course: Dinner
Cuisine: Korean-Mexican Fusion
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds (900 g) beef chuck roast trimmed
  • 1/3 cup (80 ml) soy sauce low sodium preferred
  • 2 tablespoons (30 ml) brown sugar
  • 1 tablespoon (15 ml) sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon (5 ml) fresh ginger grated
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) beef broth
  • 1 teaspoon (5 ml) gochujang adjust for spice preference
  • 2 cups (480 ml) shredded cabbage green or purple
  • 1 cup (240 ml) shredded carrots
  • 2 green onions thinly sliced
  • 1 tablespoon (15 ml) gochujang
  • 2 tablespoons (30 ml) mayonnaise
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) honey
  • Salt and pepper to taste
  • Small flour or corn tortillas
  • Fresh cilantro optional
  • Sliced jalapeños optional
  • Sesame seeds optional
  • Lime wedges optional

Method
 

  1. Trim excess fat from the beef chuck roast and place the meat in the slow cooker.
  2. Whisk the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang in a bowl until combined.
  3. Pour the sauce mixture over the beef in the slow cooker.
  4. Cover and cook on low for 8 hours or high for 4 to 5 hours until the beef is tender and shreds easily.
  5. Prepare the slaw by whisking the gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl.
  6. Add the shredded cabbage, carrots, and green onions, toss to coat, and refrigerate until ready to serve.
  7. Remove the cooked beef from the slow cooker and shred it with two forks.
  8. Return the shredded beef to the slow cooker and mix it with the cooking juices.
  9. Warm the tortillas in a skillet or microwave.
  10. Assemble the tacos by placing the shredded beef in the tortillas and topping with the gochujang slaw, cilantro, jalapeños, and sesame seeds.
  11. Serve immediately with lime wedges.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 20gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgFiber: 3gSugar: 6g

Notes

Choosing the meat: I always look for a chuck roast with plenty of internal marbling because those fat ribbons break down beautifully during the long cook, but I make sure to trim the heavy outer