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Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot Recipe

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★★★★★

4.6 from 294 reviews

These flavorful Korean Beef Tacos combine tender, slow-cooked beef chuck roast infused with a savory soy-ginger-garlic marinade and topped with a spicy, tangy gochujang slaw. Cooked effortlessly in a crockpot, this recipe delivers a perfect fusion of Korean and Mexican flavors served on soft tortillas, garnished with fresh cilantro, jalapeños, and sesame seeds for an extra burst of flavor.

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

Taco Assembly

  • 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 and place it in the crockpot to ensure even cooking and tenderness.
  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 until well combined. Pour this mixture over the beef in the crockpot.
  3. 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 easy to shred with a fork.
  4. Prepare the slaw dressing: While the beef cooks, whisk together gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl to create a creamy, spicy slaw dressing.
  5. Make the slaw: Add shredded cabbage, shredded carrots, and sliced green onions to the dressing. Toss thoroughly until all vegetables are evenly coated. Refrigerate the slaw until ready to serve.
  6. Shred the beef: Once cooking is complete, remove the beef from the crockpot and shred it using two forks. Return shredded beef back to the crockpot to soak in the flavorful juices.
  7. Warm tortillas: Heat the tortillas in a skillet over medium heat or warm them briefly in the microwave until soft and pliable.
  8. Assemble the tacos: On each tortilla, layer a generous portion of shredded beef, followed by the gochujang slaw. Top with optional garnishes such as fresh cilantro, sliced jalapeños, and sesame seeds for added flavor and texture.
  9. Serve: Serve the tacos immediately while warm and enjoy this delicious fusion meal.

Notes

  • You can use either small flour or corn tortillas based on your preference or dietary needs.
  • If you prefer less spice, reduce the amount of gochujang or omit the jalapeños.
  • The beef can be cooked in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a gluten-free version, make sure to use gluten-free soy sauce and corn tortillas.
  • Make the slaw a few hours ahead to allow the flavors to meld but keep refrigerated until serving.

Keywords: Korean beef tacos, crockpot beef, gochujang slaw, slow cooker recipes, fusion tacos, Korean meat, easy taco recipe

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