Slow Cooker Korean Beef Tacos: An Easy and Delicious Weeknight Meal

These Slow Cooker Korean Beef Tacos are an explosion of flavor and incredibly simple to make. Tender, fall-apart Korean BBQ beef, piled high in soft tortillas and topped with fresh, crunchy toppings – it’s a weeknight dinner dream come true. This recipe is perfect for busy families, meal prepping, or even a casual get-together. The slow cooker does all the work, resulting in a deeply flavorful and satisfying meal with minimal effort.

Why You’ll Love This Recipe

* **Effortless:** The slow cooker does most of the work, making it perfect for busy weeknights.
* **Flavorful:** The Korean-inspired marinade creates incredibly tender and flavorful beef.
* **Versatile:** Customize the toppings to your liking and dietary needs.
* **Crowd-Pleasing:** Everyone loves tacos, and this Korean beef version is a unique and exciting twist.
* **Meal Prep Friendly:** The cooked beef stores well in the refrigerator or freezer, making it ideal for meal prepping.

Ingredients You’ll Need

For the Korean Beef:

* **Beef Chuck Roast:** This is the best cut for slow cooking, as it becomes incredibly tender and flavorful. Look for a roast with good marbling.
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness.
* **Brown Sugar:** Adds sweetness and helps to caramelize the beef.
* **Sesame Oil:** Provides a rich, nutty flavor.
* **Garlic:** Freshly minced garlic is essential for authentic Korean flavor.
* **Ginger:** Freshly grated ginger adds a warm and spicy note.
* **Rice Vinegar:** Adds acidity and balances the sweetness.
* **Gochujang (Korean Chili Paste):** This is the key ingredient for Korean flavor. It adds a spicy, savory, and slightly sweet element. You can find it in most Asian grocery stores or online. If you’re sensitive to spice, start with a smaller amount and add more to taste.
* **Sriracha (Optional):** For an extra kick of heat.
* **Onion:** Roughly chopped onion adds flavor to the braising liquid.
* **Water or Beef Broth:** Provides moisture for slow cooking and helps to create a flavorful sauce.
* **Cornstarch:** To thicken the sauce at the end (optional).

For the Tacos:

* **Soft Tortillas:** Corn or flour tortillas, depending on your preference.
* **Toppings:** Get creative with your toppings! Here are some suggestions:
* **Shredded Cabbage:** Adds a refreshing crunch.
* **Shredded Carrots:** Adds sweetness and color.
* **Sliced Green Onions:** Adds a mild onion flavor.
* **Sesame Seeds:** Adds a nutty flavor and visual appeal.
* **Cilantro:** Adds a fresh, herbaceous flavor.
* **Lime Wedges:** For squeezing over the tacos.
* **Kimchi:** Adds a spicy and fermented kick (optional).
* **Spicy Mayo:** Mix mayonnaise with sriracha or gochujang for a creamy and spicy sauce.
* **Quick Pickled Cucumbers:** Thinly sliced cucumbers pickled in rice vinegar, sugar, and salt. (Recipe below)
* **Avocado Slices:** Adds creaminess and healthy fats.

Equipment You’ll Need

* **Slow Cooker (Crock-Pot):** A 6-quart or larger slow cooker is recommended.
* **Large Bowl:** For mixing the marinade.
* **Whisk:** For combining the marinade ingredients.
* **Measuring Cups and Spoons:** For accurate measuring.
* **Fork:** For shredding the beef.
* **Cutting Board and Knife:** For preparing the vegetables.
* **Skillet (Optional):** For thickening the sauce.

Step-by-Step Instructions

Step 1: Prepare the Korean Beef Marinade

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, sriracha (if using), and chopped onion. Make sure the brown sugar is mostly dissolved.

Step 2: Marinate the Beef

Place the beef chuck roast in the bowl with the marinade. Turn the roast to coat it evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful the beef will be.

Step 3: Slow Cook the Beef

Transfer the marinated beef and all the marinade to the slow cooker. Add water or beef broth to the slow cooker, enough to partially cover the beef (about 1 cup). Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork. Cooking time may vary depending on your slow cooker.

Step 4: Shred the Beef

Once the beef is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Discard any large pieces of fat.

Step 5: Thicken the Sauce (Optional)

If you want a thicker sauce, you can thicken the cooking liquid from the slow cooker. Pour the cooking liquid into a skillet. In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-4 tablespoons of cold water to create a slurry. Bring the cooking liquid to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce has thickened to your desired consistency. This usually takes just a minute or two. Return the shredded beef to the skillet and toss to coat with the thickened sauce.

Step 6: Assemble the Tacos

Warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or in the oven. Place the shredded Korean beef in the center of each tortilla. Top with your desired toppings, such as shredded cabbage, shredded carrots, sliced green onions, sesame seeds, cilantro, lime wedges, kimchi, spicy mayo, quick pickled cucumbers, and/or avocado slices.

Step 7: Serve and Enjoy!

Serve the Korean Beef Tacos immediately and enjoy!

Tips and Variations

* **Spice Level:** Adjust the amount of gochujang and sriracha to your liking. If you’re sensitive to spice, start with a small amount and add more to taste.
* **Beef Cut:** While chuck roast is recommended, you can also use brisket or short ribs. Keep in mind that these cuts may require slightly longer cooking times.
* **Vegetarian Option:** Substitute the beef with jackfruit or mushrooms for a vegetarian version. Adjust the marinade and cooking time accordingly.
* **Gluten-Free Option:** Use corn tortillas and tamari instead of soy sauce to make this recipe gluten-free.
* **Make Ahead:** The cooked beef can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat before serving.
* **Leftovers:** Use leftover Korean beef to make rice bowls, lettuce wraps, or quesadillas.
* **Tortilla Options:** Try using lettuce wraps instead of tortillas for a low-carb option.

Quick Pickled Cucumbers Recipe

These quick pickled cucumbers add a refreshing and tangy element to the tacos.

Ingredients:

* 1 cucumber, thinly sliced
* 1/4 cup rice vinegar
* 2 tablespoons sugar
* 1/2 teaspoon salt

Instructions:

1. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
2. Add the sliced cucumbers to the bowl and toss to coat.
3. Let the cucumbers pickle for at least 30 minutes before serving. They can be stored in the refrigerator for up to 3 days.

Serving Suggestions

These Korean Beef Tacos are delicious on their own, but here are some side dish ideas to complete your meal:

* **Korean Rice:** Steamed white or brown rice.
* **Kimchi Fried Rice:** A flavorful and spicy side dish.
* **Asian Slaw:** A refreshing slaw with a sesame-ginger dressing.
* **Edamame:** Steamed edamame pods with sea salt.
* **Miso Soup:** A warm and comforting soup.

Nutritional Information (Approximate, per taco, without toppings)

* Calories: 300-400
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 10-20g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

Enjoy Your Delicious Korean Beef Tacos!

These Slow Cooker Korean Beef Tacos are a guaranteed crowd-pleaser and a perfect way to enjoy a flavorful and easy meal. The tender beef, the vibrant toppings, and the satisfying crunch of the taco make every bite a delight. Get ready to impress your family and friends with this simple yet delicious recipe!

Recipe Card

**Yields:** 6-8 tacos
**Prep time:** 20 minutes
**Cook time:** 6-8 hours (slow cooker)

Ingredients:

**For the Korean Beef:**

* 3-4 lb Beef Chuck Roast
* 1/2 cup Low-Sodium Soy Sauce
* 1/4 cup Brown Sugar
* 2 tbsp Sesame Oil
* 4 cloves Garlic, minced
* 1 tbsp Ginger, grated
* 2 tbsp Rice Vinegar
* 2 tbsp Gochujang (Korean Chili Paste)
* 1 tbsp Sriracha (optional)
* 1 Onion, roughly chopped
* 1 cup Water or Beef Broth
* 1-2 tbsp Cornstarch (optional, for thickening sauce)

**For the Tacos:**

* Soft Tortillas (corn or flour)
* Toppings: Shredded Cabbage, Shredded Carrots, Sliced Green Onions, Sesame Seeds, Cilantro, Lime Wedges, Kimchi, Spicy Mayo, Quick Pickled Cucumbers, Avocado Slices

Instructions:

1. **Prepare the Marinade:** In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, sriracha (if using), and chopped onion.
2. **Marinate the Beef:** Place beef in the bowl with the marinade, coat evenly. Cover and refrigerate for at least 30 minutes, or overnight.
3. **Slow Cook:** Transfer beef and marinade to the slow cooker. Add water or beef broth to partially cover the beef (about 1 cup). Cook on low for 6-8 hours, or on high for 3-4 hours, until beef is tender.
4. **Shred:** Remove beef from slow cooker and shred with two forks.
5. **Thicken Sauce (Optional):** Pour cooking liquid into a skillet. Whisk together cornstarch and cold water. Bring liquid to a simmer, whisk in cornstarch slurry, and cook until thickened. Return beef to skillet and toss to coat.
6. **Assemble Tacos:** Warm tortillas. Place shredded beef in tortillas. Top with desired toppings.
7. **Serve:** Enjoy immediately!

Notes:

* Adjust spice level to your preference.
* Store cooked beef in the refrigerator for up to 3 days or freeze for up to 2 months.
* Get creative with your toppings!