Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe
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.
- 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
