Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe
These flavorful Korean Beef Tacos with Gochujang Slaw combine tender, slow-cooked beef chuck roast infused with a savory-sweet Korean-inspired sauce, topped with a spicy and tangy gochujang slaw. Cooked in a crockpot for convenience, this fusion dish is perfect for a delicious and easy meal that blends Korean flavors with Mexican-style tacos.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4.5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 45 minutes (high)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean-Mexican Fusion
Ingredients
Scale
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
Tacos and Garnishes
- Small flour or corn tortillas
- Fresh cilantro (optional, for garnish)
- Sliced jalapeños (optional, for extra heat)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the beef: Trim any excess fat from the beef chuck roast and place the roast in the crockpot.
- Make the marinade: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang. Pour the mixture evenly over the beef in the crockpot.
- Cook the beef: 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 a fork.
- Prepare the gochujang slaw: While the beef is cooking, whisk together the gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl. Add the shredded cabbage, carrots, and green onions, and toss to coat evenly. Refrigerate the slaw until ready to serve.
- Shred the beef: Once the beef is cooked, remove it from the crockpot and shred it using two forks. Return the shredded beef to the crockpot to absorb the cooking juices for additional flavor.
- Warm the tortillas: Heat the tortillas in a skillet or microwave until warm and pliable.
- Assemble the tacos: Layer the shredded beef onto each tortilla, top with the gochujang slaw, and garnish with fresh cilantro, sliced jalapeños, and sesame seeds if desired.
- Serve: Serve the tacos immediately for the best flavor and enjoy!
Notes
- For a gluten-free option, use tamari instead of soy sauce and corn tortillas instead of flour tortillas.
- You can adjust the spiciness by varying the amount of gochujang in the marinade and slaw.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
- If preferred, prepare the slaw a few hours in advance to let the flavors meld.
- To make this dish dairy-free, substitute the mayonnaise with a vegan alternative or omit it entirely.
Keywords: Korean beef tacos, crockpot beef, gochujang slaw, slow cooker recipe, Korean fusion tacos
