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.
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Ok back to the recipe at hand…
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!
- 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
- 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.
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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 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?
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?
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?