Introduction

These Flavorful Korean Beef Tacos with Gochujang Slaw bring a delicious fusion of tender, slow-cooked beef and a spicy, tangy slaw wrapped in soft tortillas. Perfect for a weeknight dinner or casual gathering, they offer bold Korean flavors made easy with a crockpot.

Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe - Recipe Image

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

Step 1: Trim any excess fat from the beef chuck roast. Place the roast in the crockpot.
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.
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.
Step 4: While the beef is cooking, prepare the slaw. In a bowl, whisk together the gochujang, mayonnaise, rice vinegar, honey, salt, and pepper.
Step 5: Add the shredded cabbage, carrots, and green onions to the bowl. Toss until evenly coated. Refrigerate until ready to serve.
Step 6: Once the beef is cooked, remove it from the crockpot and shred it using two forks. Return the shredded beef to the crockpot to soak up the juices.
Step 7: Warm the tortillas in a skillet or microwave.
Step 8: Assemble the tacos by layering the shredded beef, gochujang slaw, and optional toppings like cilantro, jalapeños, and sesame seeds.
Step 9: Serve immediately and enjoy.

Tips & Variations

For extra heat, add more gochujang to the slaw or sprinkle sliced jalapeños on the tacos.
Use either small flour or corn tortillas depending on your preference.
Leftover beef can be used in rice bowls or salads for a different meal.
To make it vegetarian, try using shredded jackfruit and adjust seasonings accordingly.

Storage

Store leftover shredded beef and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in the microwave or a skillet, then assemble tacos fresh. The slaw is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can cook the beef roast in a slow cooker oven-safe pot or simmer it in a covered pot on the stove over low heat until tender, but it may take longer and require more attention.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that adds a sweet and spicy depth to dishes. It can be found in most Asian grocery stores or online.

Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Print Recipe

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These Flavorful Korean Beef Tacos with Gochujang Slaw are tender, slow-cooked beef chuck roast infused with a savory-sweet Korean-inspired sauce, served on warm tortillas and topped with a spicy, tangy gochujang slaw. Perfect for an easy Crockpot meal packed with bold flavors and a delightful fusion twist.

Author: Maya
Prep Time: 15 minutes
Cook Time: 8 hours (low) or 4.5 hours (high)
Total Time: 8 hours 15 minutes
Yield: 8 servings (about 2 tacos per person) 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: Korean-Mexican 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

For Serving

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

Instructions

Trim and Prepare Beef: Trim any excess fat from the beef chuck roast and place it in the 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 until well combined. Pour this marinade over the beef in the crockpot, coating it evenly.
Slow Cook the Beef: Set the crockpot on low and cook for 8 hours, or on high for 4 to 5 hours, until the beef is tender and easy to shred with forks.
Prepare the Gochujang Slaw: While the beef cooks, whisk together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl. Add shredded cabbage, shredded carrots, and sliced green onions, then toss until everything is well coated. Refrigerate the slaw until ready to serve.
Shred the Beef: Once cooked, remove the beef from the crockpot, shred it thoroughly using two forks, and return the shredded beef to the crockpot to soak up the remaining flavorful juices.
Warm the Tortillas: Heat the tortillas in a skillet over medium heat or microwave them until warm and pliable.
Assemble the Tacos: Layer the shredded Korean beef onto each tortilla, top with the gochujang slaw, and add optional garnishes such as fresh cilantro, sliced jalapeños for extra heat, and a sprinkle of sesame seeds.
Serve: Serve the tacos immediately while warm and enjoy the delicious fusion of Korean flavors with a Mexican classic.

Notes

For a spicier slaw, increase the amount of gochujang to taste.
Use corn tortillas for a gluten-free option.
The beef can be prepared a day ahead and refrigerated; just reheat gently before serving.
Adjust the sweetness in the marinade by adding more brown sugar if preferred.
Sesame seeds and cilantro add authentic Korean garnishing flavors but are optional.

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