Introduction

These flavorful Korean beef tacos combine tender, slow-cooked beef chuck roast with a spicy, tangy gochujang slaw for a delicious fusion meal. Made effortlessly in a crockpot, they’re perfect for busy days when you want something impressive yet easy. The bold Korean flavors paired with fresh toppings make these tacos a crowd-pleaser.

The image shows three tacos arranged in a row on a white plate with a textured look. Each taco has three clear layers: the bottom layer is charred, dark brown shredded meat with a glossy texture; the middle layer is a mix of finely shredded light green, orange, and purple cabbage coleslaw with a creamy white dressing; the top layer is sprinkled with white crumbly cheese and garnished with fresh green cilantro leaves and thin slices of green chili. The tacos have lightly charred yellow corn tortillas holding all the layers, and a lime wedge sits partially visible on the left side. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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, minced garlic, grated 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 4-5 hours, until the beef is tender and 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, shredded carrots, and sliced green onions to the dressing. Toss well to coat evenly and 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 soak up the juices.

Step 7: Warm the tortillas in a skillet or microwave until soft and pliable.

Step 8: Assemble the tacos by layering shredded beef and gochujang slaw in each tortilla. Add optional garnishes such as fresh cilantro, sliced jalapeños, and sesame seeds if desired.

Step 9: Serve the tacos immediately and enjoy the vibrant flavors.

Tips & Variations

For extra heat, increase the amount of gochujang in the slaw or add more sliced jalapeños when serving.

Use pork shoulder instead of beef for a different but equally delicious twist.

If you prefer, substitute mayonnaise with Greek yogurt in the slaw for a lighter option.

Make the beef a day ahead to deepen the flavors and save time on serving day.

Storage

Store any leftover beef and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a skillet or microwave until warmed through before serving. The slaw is best served cold or at room temperature and can be refreshed with a little extra vinegar or honey if needed after refrigeration.

FAQs

Can I make this recipe without a crockpot?

Yes, you can slow-cook the beef in a covered Dutch oven at 300°F (150°C) for about 3-4 hours until tender, or braise it on the stovetop over low heat for a similar amount of time.

Is gochujang very spicy?

Gochujang has a moderate level of heat with a sweet and savory depth. It is milder than many hot chili sauces, but you can adjust the amount used to suit your spice preference.