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Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

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4.4 from 57 reviews

  • Author: Sophia
  • Total Time: 8 hours 15 minutes (low) or 4 hours 30 minutes (high)
  • Yield: 8 servings

Description

These Flavorful Korean Beef Tacos combine tender, slow-cooked beef infused with authentic Korean-inspired sauces and spices, paired with a tangy and spicy gochujang slaw. Using a crockpot for slow cooking ensures the beef is melt-in-your-mouth tender, making these tacos perfect for an easy weeknight dinner or a flavorful gathering.

Ingredients

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

  1. Prepare the Beef: Trim any excess fat from the beef chuck roast. Place the roast in the crockpot to prepare for slow cooking.
  2. Mix the Marinade: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, rice vinegar, beef broth, and gochujang until well combined.
  3. Cook the Beef: Pour the marinade over the beef in the crockpot. Set the crockpot to low and cook for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded with forks.
  4. Prepare the Gochujang Slaw: While the beef cooks, mix gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl. Add shredded cabbage, shredded carrots, and sliced green onions. Toss until everything is evenly coated. Refrigerate the slaw until ready to serve.
  5. Shred the Beef: Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot to soak up the cooking juices and stay moist.
  6. Warm the Tortillas: Heat the tortillas in a skillet over medium heat or in the microwave until warm and pliable.
  7. Assemble the Tacos: Lay warmed tortillas flat and layer with shredded beef, a generous amount of gochujang slaw, and optional toppings like fresh cilantro, sliced jalapeños, and sesame seeds.
  8. Serve and Enjoy: Serve the Korean beef tacos immediately while warm for the best flavor and texture experience.

Notes

  • For a gluten-free version, use tamari or a gluten-free soy sauce and corn tortillas.
  • Adjust gochujang in the slaw and marinade depending on your preferred spice level.
  • Mayonnaise in the slaw can be substituted with vegan mayo to make it dairy-free.
  • Leftover beef can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Add pickled vegetables like carrots or radishes for extra crunch and tang.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (low) or 4-5 hours (high)
  • Category: Entree
  • Method: Slow Cooking
  • Cuisine: Korean Fusion

Find it online: https://sophiasrecipe.com/flavorful-korean-beef-tacos-with-gochujang-slaw-in-crockpot-recipe/