Slow Cooker Korean Beef Tacos
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Sometimes, the smallest amount of effort can be rewarded with outstanding results. This recipe is one of those examples. You just gotta trust me on this one. Take all of the ingredients listed in the recipe, throw them in a slow cooker, turn it on low and wait 10 hours.
Taco night just got a massive upgrade with these Slow Cooker Korean Beef Tacos. You will be making these more than once.
Bonus – this recipe freezes amazingly well and you don’t need to pre-cook anything 🙂
I suppose the most amount of work you will have to do with this is to cut up the ginger. Oh – and don’t be afraid of the jalapeno. It really adds much more flavor than it does spice. I’ve made this several times, and it’s never been too spicy for me or my kids.
I don’t even know what else to say. This recipe is an A+.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Ingredients
- 2-3 lbs. Chuck Roast
- 1/3 cup honey or brown sugar
- 1/4 cup soy sauce
- 1/2 onion diced
- 5 cloves garlic minced or pressed
- 1 Tbsp seasoned rice wine vinegar white wine vinegar will do
- 1 Tbsp fresh ginger grated or minced (or 1 tsp ground ginger)
- 1/2 jalapeno minced (optional)
- 1 tsp sesame oil
Instructions
- Place everything in the slow cooker.
- Cook on low for 8-10 hours.
- Shred and serve in tortillas and top with slaw (see below)
For the slaw mix, I used a bagged cole slaw mix and just added some salt, pepper and a bit of the rice wine vinegar. It adds some nice crunch to the tacos.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
COMMENTS
[…] this one is my personal favorite – Slow Cooker Korean Beef Tacos. […]
[…] Slow Cooker Korean Beef Tacos – This might be the ultimate sweet, savory, a little spicy, super rich meal. My neighbor just made it for the first time a couple weeks ago. He came up to me and said, “Lauren. Those Korean Beef Tacos. Holy Cow. They’ve changed my life.” And I’m pretty sure that he meant it in a good way. […]
I realized two hours after i turned on my crockpot that it hadn’t been cooking, I am cooking it on high have you done this before?
Hey Samantha – yes. I’ve done that more times than I can count! It will still turn out great… maybe not quite as melt-in-your-mouth amazing as it would have been… but definitely still delicious 🙂
How long did you cook it on high? 4 or 6 hours?
Can I use chicken instead? 3 breasts from frozen?
Has anyone tried freezing this ahead of time? I’m a teacher, and I’m gearing up for my back-to-school freezer stockpile.
Yes I had it frozen prior to our baby being born and it was delicious, only thickened the sauce with cornstarch at the end of cooking.
I thought Korean tacos had gojujan. How would this be added here?
I am making it tomorrow but made the sauce ahead of time. I had to double for the amount of people but it but it doesn’t seem like a lot. Did anyone else find the same?
Hi, i”m making it now
How many tacos is a serving?
For the average person 3 tacos is a serving
This was so tender & so full of flavor. My 2.46 lb roast was done in 8 hours. My crockpot runs hot. This is a definite make again as everyone loved it. I made homeade coleslaw and HEB corn tortillas to go with. Fantastic & super easy.
Any suggestions on sides with this? I can’t decide what would go well!
I’m making this tonight and plan on making spiral sweet potato fries with it. Corn on the cob or a cucumber, tomato, and red onion salad would go great, too, I think.
Question, I see liquid aminos in the picture but not in the recipe is it not needed?
Actually, I am replying to the Amino Acids bottle question–in the very fine print on that bottle, it says it is naturally brewed (made) soy sauce.
I actually use seaweed wraps instead of tortilla shells. And I make rice! It’s a favorite for my husband and I!
I make a version of this…just used cole slaw mix undressed, make picked red onion, and make wasabi ranch for on top. It’s one of our favorites!
To make this really taste Korean you need to make the slaw out of Kimchi. On the Korean taco trucks like Korilla in New York that’s how they do with a little touch of kojuchang (Korean red pepper sauce often served with bulgogi) and something cool like mayo or sour cream.
Do you make the slaw separately?
I made it and ate 2 tacos today. OMG! So good and easy. I made the slaw very bare bones so i’m expecting even better with a goid slaw!
So I cut the meat up first? I did not and am worried it won’t dork apart like pork or chicken breasts. Pls advise.
I made this tonight for dinner and it turned out good! I did add some toppings that I wouldn’t want to skip. We had pickled red onion, thinly sliced cabbage, matchstick carrots, cilantro, chili paste and lime wedges. We eat tacos weekly and this was a nice way to switch it up.
Anyone tried making it before freezing? Does it reheat well? If so, in the crockpot again?
Ok I made this tonight, and it was delicious! I topped it with guac and a homemade Siracha Mayo. I’ll definitely make again. However, the Koran beef was almost too juicy making the tacos soggy. I wish I could attach a pic for comparison, but in recipe pictures, it doesn’t look too juicy at all! I must be missing something?!
Is there a difference between sesame oil and sesame seed oil?
I made this a few days ago and WOW it’s delicious! I used low sodium soy sauce and brown sugar and cooked it for 8 hours on low and it turned out perfectly.
I made the coleslaw with the rice vinegar and added pepper, lime and chopped cilantro. I also made pickled onions and sriracha mayo, which gave it some kick. And included avocado slices.
I found street taco sized flour tortillas at my local Kroger!
Paired it with corn on the cob and watermelon. I can’t wait to make it again!
Company demands that I make this for them! I will frequently use pork instead of beef to save a bunch of money, and it turns out great! You can’t screw this recipe up! I always double up on the spices, jalapenos, onions, and brown sugar and pretty much cook it until I don’t feel like cooking it anymore – 6-10 hours. I like to thicken the gravy with a little bit of cornstarch, then just wet the meat – it should not be served sloppy-juicy. Use lettuce wraps instead of tortillas to save a lot of carbs and add an extra crunch! Kimchi and kojuchang (served on the side for toppings) will take this dish to a new level of flavor and authenticity!
I’ve made this a few times and it’s delish! Two of the times I made it for some couples receiving a meal train and both said it was the best meal they received. Add a bit of sriracha mayo on top and you won’t be disappointed! Thanks so much for posting this recipe!
Made this tonight for dinner. Added a little gochujang. Absolutely amazing.
Sesame oil or toasted sesame oil?
Do I thaw this recipe (Korean tacos) overnight or put it in crockpot straight from freezer?
What is considered 1 serving size?
Omg- so delicious!! This, for sure, will be a staple in my recipe rotation!
I will try Sriracha mayo next time.
My kids loved this. Thank you for the recipe!
Made this last night for weekly meal prep. We reheated tonight…this was so incredibly flavorful! Thank you so much for sharing.
So easy and so good! My partner and I agree that this is definitely a new staple recipe for us!