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Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

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★★★★★

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.

Ingredients

Scale

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

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