Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot
Experience unforgettable Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot—a perfect meal for any occasion! Try it today!
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow cooking
- Cuisine: Korean
Ingredients
Scale
- 2 pounds beef chuck roast
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup rice vinegar
- 1/4 cup beef broth
- 1 teaspoon gochujang (plus additional for slaw)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- Small flour or corn tortillas
Instructions
- Trim excess fat from the beef chuck roast.
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang.
- Place the roast in the crockpot and pour the sauce over it. Cook on low for 8 hours or until tender.
- For the slaw, whisk together gochujang, mayonnaise, rice vinegar, salt, and pepper in a bowl. Add cabbage, carrots, and green onions; toss to combine.
- Once the beef is cooked and tender, shred it using two forks and return it to the crockpot to soak up juices.
- Warm tortillas on a skillet or in an oven.
- Assemble tacos with shredded beef and top with gochujang slaw.
Nutrition
- Serving Size: 2 tacos (approx. 280g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg