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Slow Cooker Korean Gochujang Beef Tacos recipe, served and ready to eat, easy homemade dish
Yesica Andrews

Slow Cooker Korean Gochujang Beef Tacos Your Family Will Love

Enjoy a flavorful and easy dinner with these Slow Cooker Korean Gochujang Beef Tacos. Perfect for a weeknight or family dinner, this gochujang beef recipe combines tender slow-cooked chuck roast with a spicy Korean BBQ sauce and fresh Asian slaw. It's a delicious slow cooker Korean beef dish that everyone will adore.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 10 servings
Ingredients Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 2.5 lb chuck roast
  • 1/2 white onion, diced
  • 1 tbsp minced ginger (about 3 inches)
  • 4 garlic cloves, minced
  • 1/3 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1/4 cup dark brown sugar
  • 5 scallions, sliced in 1-inch pieces
  • 1/8 tsp crushed red pepper flakes
  • 10 flour tortillas
  • 2 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tsp rice vinegar
  • 3 tbsp sugar
  • 2 tsp sesame oil
  • 2 cups shredded cabbage (about 1/4 head)
  • 1 cup shredded carrots (2-3 large carrots)
  • 3 scallion, thinly sliced
  • 1 handful cilantro, chopped
  • 1/2 cup rice vinegar
  • 1 lime, juiced and zested
  • 1/4 cup dark brown sugar
  • 1 tbsp canola oil
  • 1 tsp sesame oil
  • 1/2 tsp Sriracha (optional)

Notes

  • The goal in searing the beef is not to fully cook it--just to form a thin crust. The beef is done when it is tender and easily pulls apart with a fork. The BBQ sauce is best if made 1-2 days before use, but making it ahead isn't absolutely necessary. Our kimchi makes a great side dish for a complete meal.