Introduction

These simple slow-cooked Korean beef soft tacos are a flavorful and tender meal perfect for any day of the week. The beef slow cooks in a savory-sweet sauce, then is shredded and served in soft corn tortillas for an easy, delicious taco night.

Three soft white tortillas are folded and filled with layers starting with dark brown grilled meat at the bottom, topped with bright purple shredded cabbage pieces scattered across, followed by a light orange creamy sauce drizzled unevenly on top, and finished with fresh green cilantro leaves placed on the very top for a fresh look. The tacos sit close together on a white plate against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3 pound) beef chuck roast, trimmed
½ medium onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 medium jalapeno pepper, diced (optional)
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
Salt and ground black pepper to taste
16 (6 inch) corn tortillas (optional)

Instructions

Step 1: Place the beef chuck roast into your slow cooker. Add the diced onion, dark brown sugar, soy sauce, whole garlic cloves, diced jalapeno pepper if using, grated ginger, seasoned rice vinegar, sesame oil, salt, and black pepper.
Step 2: Cover and cook on Low for 10 hours or on High for 8 hours, until the meat is very tender and easily shredded with a fork.
Step 3: Carefully transfer the cooked roast to a cutting board. Use two forks to shred the beef into bite-sized pieces.
Step 4: Return the shredded beef to the slow cooker and mix well with the cooking juices to keep it moist and flavorful.
Step 5: Warm the corn tortillas according to package instructions or over a dry skillet. Spoon the shredded beef onto the tortillas to serve.

Tips & Variations

For extra flavor, garnish tacos with fresh cilantro, sliced green onions, or a drizzle of spicy mayo.
Swap beef chuck roast for pork shoulder if you prefer pork tacos with the same cooking technique.
If you like it less spicy, omit the jalapeno or remove the seeds before dicing.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the meat. Tortillas are best warmed fresh but can be wrapped in foil and reheated.

How to Serve

A white tortilla is laid flat on a white plate, topped with shredded dark brown beef as the first layer. On top of the beef, there are several thin slices of bright orange carrot, light orange pickled onions, and a chunk of green cucumber placed diagonally. In the background, two white bowls contain small bites of pickled vegetables, with the scene set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the beef in a covered Dutch oven in the oven at 275°F (135°C) for about 3–4 hours until tender, turning occasionally.

What can I serve with these Korean beef tacos?

They pair well with simple sides like kimchi, pickled vegetables, steamed rice, or a crisp green salad to balance the rich flavors.

Simple Slow-Cooked Korean Beef Soft Tacos Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

Delicious and tender Korean beef soft tacos made easy with slow-cooked chuck roast infused with a savory blend of soy sauce, garlic, ginger, and a hint of sweetness from brown sugar. Perfectly shredded and served on warm corn tortillas, these tacos offer a satisfying, flavorful meal that’s ideal for family dinners or casual gatherings.

Author: Maya
Prep Time: 15 minutes
Cook Time: 8 hours (High) or 10 hours (Low)
Total Time: 10 hours 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Korean Fusion

Ingredients

Scale

Beef and Marinade

1 (3 pound) beef chuck roast, trimmed
½ medium onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 medium jalapeño pepper, diced (Optional)
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
Salt and ground black pepper to taste

To Serve

16 (6 inch) corn tortillas (Optional)

Instructions

Prepare the slow cooker: Place the trimmed beef chuck roast into the slow cooker. Add diced onion, dark brown sugar, soy sauce, whole garlic cloves, diced jalapeño pepper (if using), grated fresh ginger, seasoned rice vinegar, sesame oil, salt, and ground black pepper.
Cook the beef: Cover the slow cooker and cook the mixture on Low for 10 hours or on High for 8 hours until the meat is tender and can easily be shredded with a fork.
Shred the meat: Transfer the cooked roast to a cutting board and use two forks to shred the meat finely. Return the shredded meat to the slow cooker and stir well to mix with the remaining cooking juices for enhanced flavor and moisture.
Warm the tortillas: If using, warm the corn tortillas according to your preference — on a dry skillet over medium heat for about 30 seconds per side or wrapped in a damp cloth in the microwave for about 20 seconds.
Assemble and serve: Spoon the shredded Korean beef onto the warm tortillas. Optionally, add your favorite toppings such as chopped cilantro, sliced green onions, or a drizzle of sriracha for extra heat. Serve immediately and enjoy your soft beef tacos!

Notes

For a spicier taco, include the jalapeño pepper; omit for a milder flavor.
Leftover shredded beef can be refrigerated for up to 4 days or frozen for up to 3 months.
This recipe can be doubled to serve larger groups; ensure your slow cooker has sufficient capacity.
Serve with additional toppings like pickled vegetables, kimchi, or a squeeze of lime for authentic Korean fusion flavors.
If you prefer flour tortillas instead of corn, substitute according to your taste.

Keywords: Korean beef tacos, slow cooker beef, soft tacos recipe, Korean slow cooked beef, easy beef tacos, chuck roast tacos