Introduction

These Flavorful Korean Beef Tacos with Gochujang Slaw combine tender, slow-cooked beef with a spicy, tangy slaw for a delicious twist on taco night. Made easy in a crockpot, they deliver bold Korean-inspired flavors effortlessly.

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 depth, marinate the beef overnight in the sauce before cooking.
Use napa cabbage instead of regular cabbage for a milder slaw.
Swap mayonnaise with Greek yogurt for a lighter slaw dressing.
Add pickled vegetables for additional tang and crunch.

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 on the stovetop with a splash of broth. The slaw is best served cold and can be stirred before serving if it separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute with beef brisket or short ribs, but cooking times may vary. Choose cuts that become tender with slow cooking.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory flavor. You can adjust the amount used in both the beef sauce and slaw to suit your spice preference.

Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Print Recipe

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These Flavorful Korean Beef Tacos with Gochujang Slaw combine tender, slow-cooked beef chuck roast infused with a savory-sweet Korean-inspired sauce and a spicy, creamy gochujang slaw. Prepared effortlessly in a crockpot, this dish offers a delicious fusion of Korean and Mexican flavors perfect for an easy weeknight meal or casual gathering.

Author: Marco
Prep Time: 15 minutes
Cook Time: 8 hours on low or 4-5 hours on high
Total Time: 8 hours 15 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: Korean 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

Prepare the Beef: Trim any excess fat from the beef chuck roast and place it in the crockpot, ensuring it fits evenly for even cooking.
Mix 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.
Cook Beef: Pour the marinade over the roast in the crockpot. Set the crockpot to low and cook for 8 hours, or high for 4-5 hours, until the beef is tender and easily shredded.
Prepare Slaw Dressing: While the beef cooks, whisk together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a separate bowl to create the spicy-sweet slaw dressing.
Assemble Slaw: Add shredded cabbage, shredded carrots, and sliced green onions into the dressing and toss thoroughly until all the vegetables are evenly coated. Refrigerate the slaw until ready to serve.
Shred Beef: Once cooked, remove the beef from the crockpot and shred it with two forks. Return the shredded beef to the crockpot so it can soak up the remaining cooking juices.
Warm Tortillas: Warm small flour or corn tortillas in a skillet over medium heat or briefly in the microwave to make them pliable.
Assemble Tacos: Layer warm tortillas with shredded beef, a generous spoonful of gochujang slaw, and optional garnishes such as fresh cilantro, sliced jalapeños, and sesame seeds for added flavor and presentation.
Serve and Enjoy: Serve the tacos immediately while warm for the best taste and texture experience.

Notes

Use either flour or corn tortillas according to your preference or dietary needs.
Adjust the amount of gochujang in the slaw or marinade depending on your desired spice level.
If you prefer, the slaw can be prepared a day ahead to allow flavors to meld better.
Beef broth can be substituted with water or vegetable broth if preferred.
Leftover shredded beef is great for sandwiches or rice bowls the next day.

Keywords: Korean beef tacos, slow cooker beef, gochujang slaw, crockpot recipe, Korean tacos, shredded beef, easy weeknight meal