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Korean Beef Tacos with Gochujang Slaw in Crockpot

Korean Beef Tacos with Gochujang Slaw in Crockpot Bliss

Try these Korean Beef Tacos with Gochujang Slaw in Crockpot for a delicious fusion meal that brings bold flavors and tender beef to your table.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Korean, Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Beef Chuck Roast Can substitute with pork shoulder or tofu for a vegetarian option.
  • 1/2 cup Soy Sauce Adds umami flavor and saltiness.
  • 2 tbsp Fresh Ginger Use freshly grated for best results.
  • 4 cloves Fresh Garlic Minced; opt for fresh cloves.
For the Gochujang Slaw
  • 2 tbsp Gochujang Adjust based on spice preference.
  • 4 cups Coleslaw Mix Provides crunch.
  • 2 tbsp Rice Vinegar Adds zesty acidity.
  • 1 tbsp Sesame Oil Infuses rich flavor.
For Serving
  • 8 pieces Tortillas or Bao Buns Great carriers for the filling.

Equipment

  • Crockpot
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Sear the beef chuck roast in a skillet over medium-high heat for about 4-5 minutes on each side until browned.
  2. Transfer the seared beef to the crockpot and add 1/2 cup of soy sauce, 2 tbsp of ginger, and 4 minced garlic cloves. Stir until coated and cook on low for 8 hours.
  3. In a bowl, combine 4 cups of coleslaw mix, 2 tbsp of gochujang, 2 tbsp of rice vinegar, and 1 tbsp of sesame oil. Toss well and refrigerate for at least 30 minutes.
  4. Once beef is tender, shred directly in the crockpot and mix with juices. Warm tortillas/bao buns in a skillet.
  5. Assemble tacos with shredded beef and gochujang slaw on top and serve.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For optimal flavor retention, store beef and slaw separately. Enjoy promptly for best texture.

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