Flavorful Korean Beef Tacos with Gochujang Slaw in Crockpot
Savor the delightful fusion of flavors with these Flavorful Korean Beef Tacos featuring Gochujang Slaw, all made effortlessly in a crockpot. This recipe transforms tender beef chuck roast into a savory filling infused with a unique blend of Korean spices and complemented by a tangy gochujang slaw. Perfect for taco nights, casual gatherings, or impressing your guests, these tacos are not only flavorful but also easy to prepare, allowing you to enjoy deliciousness without spending hours in the kitchen. Customize your toppings to suit everyone’s tastes for an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 8
- 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 gochujang
- 2 cups shredded cabbage
- 1 cup shredded carrots
- Small flour or corn tortillas
Instructions
- Trim excess fat from the beef chuck roast and place it in the crockpot.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, gochujang, and other marinade ingredients. Pour over the beef.
- Cook on low for 8 hours or high for 4-5 hours until tender.
- Shred the beef with forks and return to juices.
- Prepare slaw by mixing gochujang, mayonnaise, vinegar, honey, salt, and pepper; add cabbage and carrots; toss well.
- Warm tortillas and assemble tacos with beef and slaw.
Nutrition
- Serving Size: 1 taco (120g)
- Calories: 250
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg