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Slow Cooker Korean Beef Tacos

Erin Sellin

Jan 19, 2015, Updated Dec 16, 2024

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Slow Cooker Korean Beef Tacos – Let your crock pot do the work and get perfectly tender, sweet and spicy beef that is perfect piled on a tortilla topped with a little Korean coleslaw.

The slow cooker is a great way to get dinner on the table without a lot of work. And these Korean Beef Tacos are loaded with flavor. The crockpot makes the beef super tender and delicious and then what you do with it is entirely up to you!

 

For these Korean beef tacos you let the meet cook in a sweet and savory mix of ingredients that just gives it so much flavor. You have soy sauce, garlic, ginger and sesame oil to really bring out some of those Asian flavors.

Are these authentic? Nope. Will you find them in Korea? Nope. Are they delicious? Absolutely! They use some of the flavors that you find in Korean cooking to really transform dinner into something you aren’t expecting.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Brown Sugar
• Soy Sauce – I like to use low sodium
• Garlic
• Ginger
• Sesame Oil
• Rice Wine Vinegar
• Onion
• Red Pepper Flakes
• Chuck Roast

Korean Coleslaw

• Coleslaw Mix
• Cilantro
• Red Onion
• Jalapeno
• Rice Wine Vinegar
• Sugar
• Lime

For Serving

• Corn Tortillas
• Sriracha
• Limes

Recipe Tips & Suggestions

• This is not spicy, even with the jalapeño in the coleslaw it doesn’t really have a lot of heat. The Sriracha on top definitely adds some and is where the heat really comes in. So if you like it mild, just leave that off.
• You can use corn or flour tortillas, I just prefer corn tortillas for tacos.
• If you have leftover beef, you can definitely freezer it for later. It is best frozen in some of the juices so it stays moist and locks in more flavor.
• If you happen to have any kimchi on hand, that would be a great addition or swap for the coleslaw.
• If your beef is tough and not shredding easily, it needs longer to cook. Low and slow is the name of the game with chuck roast, and the longer it cooks the more the fat breaks down and makes it easy to shred.

More Easy Slow Cooker Recipes

• BBQ Beef
• Slow Cooker Cube Steak
• Mississippi Pork Roast
• Slow Cooker Red Beans & Rice
• Buffalo Chicken Sandwich

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Slow Cooker Korean Beef Tacos

By Erin Sellin

Slow Cooker Korean Beef Tacos – Let your crock pot do the work and get perfectly tender, sweet and spicy beef that is perfect piled on a tortilla topped with a little Korean coleslaw.

Prep: 5 minutes mins

Cook: 7 hours hrs

Servings: 8

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Ingredients 

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Korean Beef

• ▢ 1/2 cup light brown sugar
• ▢ 1/3 cup soy sauce
• ▢ 8 cloves garlic, peeled and crushed
• ▢ 2 inch piece of ginger, grated
• ▢ 2 tablespoons sesame oil
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1 cup onion, finely chopped
• ▢ 1 teaspoon red pepper flakes
• ▢ 3-4 pound boneless chuck roast

Korean Coleslaw

• ▢ 1 package shredded coleslaw mix
• ▢ 1/4 cup cilantro, finely chopped
• ▢ 2 tablespoons red onion, finely chopped
• ▢ 1 small jalapeno, seeded and finely chopped
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1 tablespoon granulated sugar
• ▢ 1 lime, juiced

For Serving

• ▢ Corn tortillas
• ▢ Sriracha
• ▢ Lime

Instructions 

• In a slow cooker combine brown sugar, soy sauce, garlic, ginger, sesame oil, vinegar, onion and red pepper flakes. Mix well. Add chuck roast, turning to coat with the brown sugar mixture. Cook on low for 7-8 hours. Once cooked, use two forks to shred meat.
  1/2 cup light brown sugar, 1/3 cup soy sauce, 8 cloves garlic, 2 inch piece of ginger, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 1 cup onion, 1 teaspoon red pepper flakes, 3-4 pound boneless chuck roast
• To make coleslaw topping, mix together vinegar, sugar, and lime juice in the bottom of a large bowl. Add coleslaw mix, cilantro, jalapeno, and onion. Toss to coat.
  1 package shredded coleslaw mix, 1/4 cup cilantro, 2 tablespoons red onion, 2 tablespoons rice wine vinegar, 1 tablespoon granulated sugar, 1 lime, 1 small jalapeno
• To serve Korean Beef Tacos top corn tortillas with shredded beef, coleslaw mixture, and hot sauce if desired.
  Corn tortillas, Sriracha, Lime

Nutrition

Calories: 419kcal | Carbohydrates: 20g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 688mg | Potassium: 665mg | Fiber: 1g | Sugar: 16g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 5 minutes minutes

Cook Time: 7 hours hours

Course: Dinner Recipes

Cuisine: American

Servings: 8

Calories: 419

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