Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Introduction

These flavorful Korean beef tacos combine tender, slow-cooked beef chuck roast with a spicy and creamy gochujang slaw. Made effortlessly in a crockpot, they bring a delicious fusion of savory and tangy flavors perfect for a weeknight dinner or casual gathering.

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

1. Step 1: Trim any excess fat from the beef chuck roast and place the roast in the crockpot.
2. Step 2: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, beef broth, and gochujang. Pour this mixture over the beef in the crockpot.
3. Step 3: Set the crockpot to low and cook for 8 hours, or on high for 4 to 5 hours, until the beef is tender and easily shredded with a fork.
4. Step 4: While the beef cooks, prepare the slaw by whisking together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl.
5. Step 5: Add the shredded cabbage, carrots, and sliced green onions to the bowl with the dressing. Toss everything together until evenly coated, then refrigerate until ready to serve.
6. 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.
7. Step 7: Warm the tortillas in a skillet or microwave to make them pliable.
8. Step 8: Assemble the tacos by layering shredded beef, gochujang slaw, and optional toppings such as fresh cilantro, sliced jalapeños, and sesame seeds.
9. Step 9: Serve immediately and enjoy these bold, tasty Korean beef tacos.

Tips & Variations

• For extra heat, add more gochujang to the slaw or top tacos with additional sliced jalapeños.
• Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
• Leftover beef makes a great filling for burritos or rice bowls the next day.
• If you don’t have a crockpot, you can cook the beef in a covered pot at low heat for 3 to 4 hours until tender.

Storage

Store leftover shredded beef and slaw separately in airtight containers in the refrigerator for up to 3 days. To reheat the beef, warm it gently in a skillet or microwave, adding a splash of beef broth to keep it moist. The slaw is best served cold and should be tossed again before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can cook the beef in a covered pot on the stove over low heat for 3 to 4 hours until it becomes tender and shred easily.

What if I can’t find gochujang?

If gochujang is not available, you can substitute with a mix of chili paste or sriracha and a bit of miso paste for similar flavor depth, though the taste will vary slightly.

Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

These Flavorful Korean Beef Tacos with Gochujang Slaw combine tender, slow-cooked beef chuck roast infused with savory and spicy Korean flavors, served in warm tortillas with a crunchy, tangy gochujang slaw. This easy crockpot recipe offers a perfect balance of sweet, spicy, and umami tastes, ideal for a comforting weeknight dinner or a casual gathering.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4-5 hours (high)
• Total Time: 8 hours 15 minutes (low) or 4 hours 20 minutes (high)
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

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

Additional Ingredients

• 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 and place the roast in the crockpot to get ready for slow cooking.
2. Make the marinade: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, beef broth, and gochujang. Pour this flavorful marinade over the beef in the crockpot.
3. Cook the beef: Set the crockpot to low and cook for 8 hours, or opt for high and cook for 4-5 hours, until the beef is tender and easily shredded with forks.
4. Prepare the slaw dressing: While the beef cooks, combine gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl and whisk until smooth.
5. Assemble the slaw: Add shredded cabbage, carrots, and thinly sliced green onions to the dressing and toss until all ingredients are evenly coated. Refrigerate the slaw until ready to serve to keep it crisp and fresh.
6. Shred the beef: Remove the cooked beef from the crockpot and use two forks to shred it finely. Return the shredded beef to the crockpot so it can soak up the remaining flavorful juices.
7. Warm the tortillas: Heat the tortillas in a skillet or microwave until soft and pliable, ready for assembling tacos.
8. Assemble the tacos: Layer the warm tortillas with shredded Korean beef, a generous scoop of gochujang slaw, and optional garnishes such as fresh cilantro, sliced jalapeños, and sesame seeds to add freshness, heat, and texture.
9. Serve and enjoy: Serve the tacos immediately for the best flavor and texture experience. Enjoy this fusion of Korean-inspired slow-cooked beef with fresh and spicy slaw.

Notes

• Use either flour or corn tortillas based on your preference or dietary needs.
• Adjust the amount of gochujang in both marinade and slaw for desired heat level.
• The beef can be cooked on high for a faster option, but low and slow yields the most tender results.
• Leftover beef can be refrigerated for up to 3 days and used for wraps or rice bowls.
• For a gluten-free version, ensure your soy sauce is gluten-free and use corn tortillas.
• You can prepare the slaw a few hours ahead to allow flavors to meld better.

Keywords: Korean beef tacos, crockpot beef, gochujang slaw, slow cooked beef, Korean fusion recipe, easy taco recipe