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, and spicy Korean-inspired marinade, served with a crunchy and tangy gochujang-infused slaw. Prepared in a crockpot, this recipe offers an easy, delicious fusion dish perfect for taco night with fresh tortillas and optional garnishes like cilantro, jalapeños, and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4.5 hours (high)
- Total Time: 8 hours 15 minutes (using low setting)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean 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
To Serve
- 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. Place the roast in the crockpot to get ready for slow cooking.
- Make the marinade: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang until well combined. Pour this mixture evenly over the beef in the crockpot.
- Slow 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 shreds easily with a fork.
- Prepare the gochujang slaw: While the beef cooks, combine gochujang, mayonnaise, rice vinegar, honey, salt, and pepper in a bowl, whisking until smooth. Add shredded cabbage, carrots, and sliced green onions, tossing well to coat. Refrigerate the slaw until ready to serve for crisp freshness.
- Shred the beef: Once cooked, remove the beef from the crockpot and shred it thoroughly using two forks. Return the shredded beef back into the crockpot to soak in the flavorful juices.
- Warm the tortillas: Heat the flour or corn tortillas using a skillet over medium heat or microwave until soft and pliable.
- Assemble the tacos: Layer the shredded beef on each tortilla, top generously with the gochujang slaw, and add optional garnishes like fresh cilantro, sliced jalapeños, and sesame seeds to taste.
- Serve: Serve the Korean beef tacos immediately and enjoy the bold, delicious flavors.
Notes
- For extra spice, add more gochujang to the marinade or slaw according to your heat preference.
- Use corn tortillas for a gluten-free option.
- Leftover shredded beef can be refrigerated for up to 3 days and reheated for quick meals.
- Mayonnaise in the slaw can be replaced with vegan mayo to make the dish dairy-free.
- Adjust salt and pepper in the slaw to balance flavors to your liking.
Keywords: Korean beef tacos, crockpot recipes, gochujang slaw, slow cooker beef, fusion tacos, easy taco recipe
