Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Introduction

These Korean Beef Tacos with Gochujang Slaw combine tender, slow-cooked beef infused with bold Korean flavors and a tangy, spicy slaw. Perfect for taco night or any casual gathering, they are easy to prepare in a crockpot and endlessly customizable to your taste.

Ingredients

• 2 pounds beef chuck roast, trimmed
• 1/3 cup soy sauce (low-sodium preferred)
• 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 (adjust to taste)
• 2 cups shredded cabbage (green or purple)
• 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 it in the crockpot.
2. Step 2: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang. Pour this mixture over the beef.
3. Step 3: 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.
4. Step 4: While the beef cooks, prepare the slaw by whisking gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl.
5. Step 5: Add shredded cabbage, carrots, and green onions to the dressing. Toss well and refrigerate until serving.
6. Step 6: Once cooked, remove the beef from the crockpot and shred it with two forks. Return shredded beef to soak in the juices.
7. Step 7: Warm the tortillas in a skillet or microwave.
8. Step 8: Assemble tacos by layering shredded beef, gochujang slaw, and optional toppings like cilantro, jalapeños, and sesame seeds. Serve immediately.

Tips & Variations

• Sear the beef before slow cooking to deepen the flavor.
• Adjust the spice level by adding more or less gochujang according to taste.
• Use fresh ginger and garlic for the best flavor.
• Refrigerate the slaw for a crunchy, refreshing contrast to warm beef.
• Try tofu or jackfruit as a vegetarian alternative to beef.
• Serve in lettuce wraps for a low-carb version.
• Add radishes or cucumbers to the slaw for a seasonal twist.
• For extra heat, drizzle sriracha over the assembled tacos.
• Use an Instant Pot pressure cook for 35 minutes as a faster alternative.

Storage

Store leftover 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 stove until warmed through. Keep the slaw chilled and serve it cold for the best texture. Tortillas can be warmed fresh each time you serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, the beef can be cooked ahead and refrigerated for up to 3 days. Reheat before serving and keep the slaw chilled until ready to eat.

Is gochujang very spicy?

Gochujang has a mild heat balanced with a hint of sweetness. You can easily adjust the amount to suit your spice preference.

Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

These Flavorful Korean Beef Tacos with Gochujang Slaw are a perfect fusion of tender, slow-cooked beef infused with Korean-inspired flavors paired with a tangy and spicy gochujang slaw. Cooked effortlessly in a crockpot, the beef becomes juicy and richly flavored, complemented by a refreshing slaw to make delicious tacos ideal for any meal or gathering.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Korean Beef:

• 2 pounds beef chuck roast, trimmed
• 1/3 cup soy sauce (low-sodium preferred)
• 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 (adjust to taste)

For the Tangy Gochujang Slaw:

• 2 cups shredded cabbage (green or purple)
• 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 into the crockpot.
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 mixture evenly over the beef in the crockpot.
3. Slow cook the beef: Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and easily shreddable.
4. Prepare the slaw: While the beef cooks, whisk together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl. Add shredded cabbage, carrots, and sliced green onions. Toss thoroughly to coat and refrigerate until serving.
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 flavorful juices.
6. Warm the tortillas: Heat the tortillas briefly in a skillet or microwave until pliable and warm.
7. Assemble the tacos: Layer warmed tortillas with shredded beef, generous portions of gochujang slaw, and optional toppings such as fresh cilantro, jalapeño slices, and sesame seeds.
8. Serve immediately: Serve these flavorful tacos warm and enjoy the blend of spicy, tangy, and savory flavors.

Notes

• Searing the beef before adding to the crockpot can deepen the flavor, though it is optional.
• Adjust the spiciness by modifying the amount of gochujang used.
• Use fresh ginger and garlic for optimal flavor.
• Keep the slaw refrigerated before serving to maintain crunch and refresh the palate.
• Ensure the beef is tender but not overcooked to avoid mushy texture.

Keywords: Korean beef tacos, crockpot tacos, gochujang slaw, slow-cooked beef, taco night, Korean-inspired recipe