Slow-Cooked Korean Beef Soft Tacos
Slow-Cooked Korean Beef Soft Tacos combine tender beef with bold Korean-inspired flavors.Soy sauce, garlic, ginger, sesame oil, and brown sugar create a savory-sweet marinade.The slow cooker gently transforms the beef into tender, shreddable meat.Warm flour tortillas provide a soft base for the flavorful beef.Fresh cabbage, green onions, sesame seeds, and kimchi add brightness and crunch.These easy fusion tacos are perfect for weeknight dinners, parties, and taco night.
Ingredients
For the Slow-Cooked Korean Beef
- 2½–3 pounds beef chuck roast
- ½ cup low-sodium soy sauce
- ¼ cup beef broth
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang
- 1 teaspoon freshly ground black pepper
- 1 small yellow onion, thinly sliced
- 1 tablespoon toasted sesame seeds
For the Tacos
- 12–16 small flour tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1 large carrot, julienned
- ½ cup sliced cucumber
- ½ cup kimchi, chopped
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish
- Toasted sesame seeds, for garnish
Optional Spicy Mayo
- ½ cup mayonnaise
- 1–2 tablespoons gochujang
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
Instructions
Prepare the Beef
- Trim away large pieces of excess fat from the beef chuck roast while leaving some marbling for flavor.Pat the beef dry with paper towels.
Make the Korean-Inspired Sauce
- In a bowl, combine the soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, honey, minced garlic, grated ginger, gochujang, and black pepper.Whisk until the sugar is mostly dissolved.
Prepare the Slow Cooker
- Place the sliced onion in the bottom of the slow cooker.Put the beef chuck roast on top of the onions.Pour the Korean-inspired sauce evenly over the beef.
Slow Cook the Beef
- Cover and cook on LOW for approximately 7–8 hours, or until the beef is very tender and easily pulls apart with a fork.Cooking time can vary depending on the size and shape of the roast and the slow cooker.
Shred the Beef
- Transfer the cooked beef to a large plate or cutting board.Allow it to rest for approximately 10 minutes.Use two forks to shred the beef into bite-sized pieces.Remove any large pieces of fat.
Combine with the Cooking Sauce
- Stir it into the cooking juices so that the meat absorbs the flavorful sauce.Allow it to sit in the warm sauce for approximately 5–10 minutes before serving.
Prepare the Spicy Mayo
- In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, and honey.Mix until smooth.Taste and adjust the gochujang according to your preferred level of heat.
Prepare the Toppings
- Arrange the shredded cabbage, carrot, cucumber, kimchi, green onions, cilantro, and sesame seeds in separate bowls.This makes it easy for everyone to build their own tacos.
Assemble the Tacos
- Place a warm tortilla on a plate.Add a generous portion of shredded Korean beef.Top with cabbage, carrot, cucumber, kimchi, and green onions.Drizzle with spicy mayo.Finish with cilantro and toasted sesame seeds.Serve immediately.
Notes
- Beef chuck is ideal: Its marbling and connective tissue make it particularly suitable for long, slow cooking.
- Adjust the spice: Gochujang can be increased or reduced according to your preferred heat level.
- Low-sodium soy sauce: This gives you better control over the saltiness of the finished beef.
- Tortilla choice: Flour tortillas provide a soft texture, but corn tortillas can also be used.
- Kimchi is optional: It adds tangy, fermented flavor but can be omitted for a milder taco.
- Extra sauce: Reserve some cooking juices to spoon over the beef before serving.
- Toppings can vary: Cabbage, cucumber, carrots, avocado, radishes, and pickled onions all work well.
- Leftover beef: Store the beef separately from the tortillas and fresh toppings for easier reheating and better texture.