Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe
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.
- 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
