Simple Slow-Cooked Korean Beef Soft Tacos Recipe
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.
- 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
