Crock Pot Korean Beef Tacos

This Crock Pot Korean Beef Tacos recipe is sweet and savory, which includes beef chuck roast and soy sauce. It’s a no-fuss take on Korean-style tacos, ready in about 10 hours and 10 minutes.

Crock Pot Korean Beef Tacos Ingredients

• 1 (3 pound) beef chuck roast, trimmed
• 1/2 medium onion, diced
• 1/2 cup dark brown sugar
• 1/3 cup soy sauce
• 10 cloves garlic
• 1 medium jalapeño pepper, diced (optional)
• 1 (1 inch) piece fresh ginger root, peeled and grated
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• Salt and ground black pepper to taste
• 16 (6 inch) corn tortillas (optional)

How To Make Crock Pot Korean Beef Tacos

1. Add ingredients to slow cooker: Place beef chuck roast in the slow cooker. Add onion, brown sugar, soy sauce, garlic, jalapeño (if using), ginger, rice vinegar, sesame oil, salt, and pepper.
2. Slow cook the beef: Cover and cook on Low for 10 hours or on High for 8 hours until the meat is tender and shreds easily.
3. Shred the beef: Transfer the roast to a cutting board. Shred with two forks and return the meat to the slow cooker. Stir to combine with juices.
4. Serve: Serve the shredded Korean beef in corn tortillas, or use in rice bowls or lettuce wraps.

Recipe Tips

• How to add more spice: Use extra jalapeños or a splash of sriracha for more heat.
• Can I make this with another cut of meat? Yes, brisket or flank steak also works well.
• What’s the best topping for Korean tacos? Try kimchi, pickled onions, shredded cabbage, or spicy mayo.
• Can I cook this overnight? Yes, set it on Low and cook while you sleep for a ready-to-eat lunch.
• How to make it gluten-free: Use tamari or gluten-free soy sauce instead of regular soy sauce.

What To Serve With Korean Beef Tacos

These flavorful tacos go great with bold and fresh sides:

• Pickled cucumbers or radishes
• Kimchi or Asian slaw
• Steamed rice or quinoa
• Fresh lime wedges
• Spicy mayo or gochujang sauce

How To Store Korean Beef

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in sealed bags or containers for up to 3 months. Thaw in the fridge before reheating.

Korean Beef Tacos Nutrition Facts

• Calories: 456
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 78mg
• Sodium: 697mg
• Total Carbohydrates: 40g
• Dietary Fiber: 4g
• Sugars: 15g
• Protein: 24g
• Iron: 3mg
• Potassium: 353mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pork instead of beef?
Yes, pork shoulder works great and soaks up the Korean marinade well.

How do I make the beef crispier?
After shredding, place under a broiler for a few minutes until crispy.

Is the jalapeño necessary?
No, it’s optional—add it only if you like a spicy kick.

Can I use store-bought Korean BBQ sauce?
Yes, but adjust sugar and soy levels to avoid it being too sweet or salty.

Do I need to sear the beef first?
Not for this recipe, but searing adds extra depth of flavor.

Try More Recipes:

• Crock Pot Beef Stifado
• Crock Pot Barbacoa Shredded Beef
• Crock Pot Beef Stew Meat Chili

Crock Pot Korean Beef Tacos

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

10

hours 

Calories

456

kcal

Tender, flavorful Korean-style beef slow-cooked with soy sauce, brown sugar, and garlic—perfect for tacos, bowls, or wraps.

Ingredients

• 3 lb chuck roast

• 1/2 medium onion, diced

• 1/2 cup dark brown sugar

• 1/3 cup soy sauce

• 10 garlic cloves

• 1 jalapeño, diced (optional)

• 1-inch ginger root, grated

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• Salt and pepper

• 16 corn tortillas (optional)

Directions

• Add all ingredients to slow cooker.
  
• Cook on Low 10 hrs or High 8 hrs until tender.
  
• Shred beef and return to juices.
  
• Serve with tortillas or your favorite toppings.