Description
These easy crockpot Korean beef tacos combine sweet, savory, and spicy flavors using gochujang and soy sauce. The beef chuck roast becomes tender and shreddable, making for a perfect, stress-free weeknight dinner.
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 2–3 tbsp Gochujang (Korean chili paste)
- 4 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1 tbsp Sesame Oil
- 4 stalks Green Onions, sliced
- 1/2 cup Beef Broth
- Taco Shells or Buns for serving
Instructions
- Trim large chunks of hard fat from the beef chuck roast and cut into 2-3 inch chunks. Place beef in the bottom of a slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, gochujang, minced garlic, grated ginger, sesame oil, and beef broth until the sugar is mostly dissolved.
- Pour the sauce over the beef in the slow cooker and stir to coat. Optionally add half of the sliced green onions.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the beef is fork-tender.
- Shred the beef directly in the pot using two forks. Let it sit in the sauce for 15-30 minutes to absorb flavors.
- Warm taco shells or buns and serve the shredded beef with desired toppings.
Notes
For best texture, cook on LOW and slow. If the sauce is too thick, add a splash of broth; if too thin, leave the lid off for the last 30 minutes. Use tamari instead of soy sauce for a gluten-free version. Leftovers keep in the fridge for up to 4 days or can be frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Korean-American
Nutrition
- Serving Size: Shredded beef in tac
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 35
Keywords: Korean beef tacos, crockpot recipes, slow cooker dinner, weeknight meals, gochujang, easy beef tacos, meal prep