Introduction

These flavorful Korean beef tacos with gochujang slaw bring a delicious fusion of spicy, savory, and tangy tastes to your dinner table. Slow-cooked in a crockpot, the tender beef pairs perfectly with a crisp, vibrant slaw for a satisfying meal that’s easy to prepare and perfect for any night of the week.

Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe - Recipe Image

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

Step 1: Trim any excess fat from the beef chuck roast and place it in the crockpot.
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 in the crockpot.
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 can be easily shredded.
Step 4: While the beef cooks, prepare the slaw. In a bowl, whisk together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper.
Step 5: Add shredded cabbage, carrots, and green onions to the dressing. Toss well to coat evenly, then refrigerate until ready to serve.
Step 6: When the beef is done, remove it from the crockpot and shred with two forks. Return the shredded beef to the crockpot to absorb the juices.
Step 7: Warm the tortillas in a skillet or microwave until pliable.
Step 8: Assemble the tacos by layering shredded beef, gochujang slaw, and optional toppings like cilantro, jalapeños, and sesame seeds.
Step 9: Serve immediately and enjoy this flavorful fusion dish.

Tips & Variations

For extra depth, marinate the beef overnight in the soy sauce mixture before cooking.
Swap the mayonnaise in the slaw for Greek yogurt for a lighter twist.
Use gluten-free soy sauce or tamari if you want a gluten-free version.
Try adding pickled red onions or a squeeze of lime for additional brightness.
For more heat, increase the gochujang in the beef or the slaw dressing.

Storage

Store any leftover shredded 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 stovetop with a splash of beef broth to keep it moist. The slaw is best served cold or at room temperature and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute with brisket or short ribs, but cooking times may vary depending on the cut’s toughness.

Is gochujang spicy?

Gochujang has a mild to medium heat level with a unique sweet and savory flavor. You can adjust the amount used in the recipe to suit your spice preference.