Slow Cooker Korean Beef Tacos

slow cooker korean tacos

I was reading an article on HuffPost Taste and had to laugh. It is called the 22 Most Hipster Foods on the Planet and this recipe qualifies with 4. Food truck (this is inspired by the ones that I get from the Takorean truck), taco, kimchi, Korean taco. If I served it with a craft pale ale, it would be a complete hipster meal. I am too old to be a hipster (my grandmother isn’t, apparently) but that doesn’t mean that I don’t appreciate a fancy doughnut, cold brew coffee, or Brussels sprout.

I love the Korean tacos that Takorean makes at Union Market, and I crave them all the time. But getting there can be a pain. It is really true what they say about DC traffic. It is awful and really hinders a lot of my culinary adventures. I don’t feel like fighting traffic on the Beltway, but I am willing to recreate something that I love. And while these are not exactly the same, they absolutely did the trick when I was craving a taco and didn’t want to get in the car.

I made mine in the slow cooker. Not exactly authentic, but makes this an easy weeknight meal. Start it in the morning, and by dinnertime, you have tender, fall apart, beef. I bought my kimchi at the Asian grocery store near me, but I think that you can get it in a lot of regular grocery stores these days. If not, a little cabbage slaw would be good. The squeeze of lime at the end makes all of the flavors come alive.

slow cooker korean taco recipe

3lbs. chuck roast
1/2 cup brown sugar
1/3 cup soy sauce
1/2 sliced onion
10 cloves garlic
2 Tablespoons grated ginger
2 Tablespoons rice wine vinegar
1 Tablespoon sesame oil
1 teaspoon red pepper flakes

Lime Cream:

1 cup sour cream
zest of one lime
juice from one lime
salt

To serve:

Kimchi
lime wedges
Siracha
sesame seeds
corn tortillas
cilantro

slow cooker korean beef soft tacosAdd the beef, brown sugar, soy sauce, onion, garlic, ginger, vinegar, sesame oil, and red pepper flakes to the insert of a slow cooker.

slow cooker beef soft taco recipeCover and cook on low for 8 to 10 hours. The meat will be fork tender and fall apart. Use a fork to shred the beef and crush the garlic cloves. Stir and coat with the sauce.

lime cream recipeMix together the sour cream, lime zest, lime juice, and salt in a small bowl.

slow cooker beef taco recipeHeat the tortillas, top with beef, lime cream, kimchi, sriracha, cilantro, and sesame seeds. This recipe is adapted from Family Fun Magazine.

slow cooker korean beef taco recipes

Slow Cooker Korean Tacos

Slow Cooker Korean Tacos

Yield: serves 4 to 6

Slow Cooker Korean Tacos - These are inspired by our favorite taco truck. Sweet Korean beef with lime cream, kimchi, lime, and cilantro.

Ingredients

Slow Cooker Korean Beef

  • 3lbs. chuck roast
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1/2 sliced onion
  • 10 cloves garlic
  • 2 Tablespoons grated ginger
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 teaspoon red pepper flakes

Lime Cream:

  • 1 cup sour cream
  • zest of one lime
  • juice from one lime
  • salt

To serve:

  • Kimchi
  • lime wedges
  • Siracha
  • sesame seeds
  • corn tortillas
  • cilantro

Instructions

  1. Add the beef, brown sugar, soy sauce, onion, garlic, ginger, vinegar, sesame oil, and red pepper flakes to the insert of a slow cooker.
  2. Cover and cook on low for 8 to 10 hours. The meat will be fork tender and fall apart. Use a fork to shred the beef and crush the garlic cloves. Stir and coat with the sauce.
  3. Mix together the sour cream, lime zest, lime juice, and salt in a small bowl.
  4. Heat the tortillas, top with beef, lime cream, kimchi, sriracha, cilantro, and sesame seeds.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

you might also like //

45 Comments

  • I work in DC and the tacos at Takorean are amazing. Im going to try your recipe too! Looks delicious!

    Reply
  • This look so good! I’ve never had korean food of any type but the flavors in this sound lovely.

    Reply
  • question: I thought when cooking in pressure cookers the meat has to be covered with fluid? the soy sauce and few tables spoons of other doesn’t seem like enough fluids to cover a 3 lb chuck meat?

    Reply
    • I am not using a pressure cooker, it is a slow cooker. And for a slow cooker you do not need to cover completely with liquid.

      Reply
  • You are definitely cool enough to be a hipster! 🙂 these tacos look sooo good! And there is nothing wrong with using the slow cooker for this… is the recipe that makes food authentic. LOVE your photos! So clean and crisp.

    Reply
    • Well, thank you! That is the nicest thing anyone has said to me all day.

      Reply
  • Hi there!

    I just made these for lunch for my mom so she wouldn’t have to cook! Everyone in my family loved them, along with our visitor who frequently eats Korean food! Thank you so much for a great recipe! 🙂

    Reply
  • It’s a drizzly day here, so these are in the slow cooker right now – just need to buy the accompaniments. Great suggestion! I think kimchi fried rice will make the menu this weekend too.

    Reply
    • Thanks for the recipe and idea Bree! Super easy and so so so so yummy! It packs a lot of flavour in the first bite! That sour cream/lime was delicious. I think I need to eat leftovers with fish tomorrow.

      Reply
  • I ADORE these. Anytime I can make dinner with the slow cooker it’s a win. And I love me some tacos!!

    Reply
  • Having just eaten the beef tacos at Takorean last week I was thrilled to see this recipe. We made it last night for friends and it was a huge hit. The recipe will be joining my favorites for simple yet impressive meals! Thank you!

    Reply
    • Thank you for the compliments! I love this dinner, and it is so easy!

      Reply
  • Looks delish! Do you know whether this would work in a Le Creuset dutch oven? I am never sure how to adapt that way.

    Reply
    • It should. I would cook it for a few hours in a medium oven, maybe 300 degrees for 3 hours?

      Reply
  • So I don’t see any kimchi in your photos. Do you mean the pickled daikon radish? I am definitely going to try this in my slow cooker! Thanks.

    Reply
    • Yes, sometimes I have kimchi, sometimes I use whatever I can find. There aren’t a lot of Asian markets where I live.

      Reply
    • I don’t see why not, but I have never done it, so I can’t say for sure.

      Reply
  • How many servings does this make? Trying out this recipe this weekend to feed a crowd. TIA!

    Reply
  • Would it be possible to cook the meat on high for 4 – 6 hours instead of low for 8 – 10? Do you happen to know? I wonder if the meat will be as fall-apart-tender…

    Reply
  • I am half Korean and have been looking for a recipe I could make Korean tacos from- I have thought of using bulgogi – this might be a good substitute if you wanted to try something similar, but different. I do have one suggestion before I even try it, though. Please, for your tastebuds’ sake- toast your sesame seeds! Always! The flavor is undescribable and once you try sesame seeds toasted, you’ll never eat them any other way. Thanks for posting the recipe!

    Reply
  • Put in the extra effort and, after shredding the beast, flash fry it until slightly crispy in a cast iron pan. Makes /ALL/ the difference.

    Reply
    • The whole point of this recipe is to be easy. I’m sure it is great that way, but this is a weeknight meal.

      Reply
  • I was wondering, if I used a pressure cooker instead of a slow cooker because I’d like to make these tonight, would I use the same amount of ingredients or does the sauce thicken in the slow cooker? I’m trying to figure out how to modify it for a quicker cooking period.

    Reply
    • I have no idea. I don’t cook these with a pressure cooker.

      Reply
  • Pingback: Four Fabulous Recipes for Korean Beef Tacos (Slow Cooker or Pressure Cooker) - Slow Cooker or Pressure Cooker
  • Made this for the Super Bowl and everyone loves them. Offered Kim Chi or slaw with lime juice. Both were delicious. Would probably not be an easy meal to prep in the morning…in my opinion. I would definitely make this again. Thank you!

    Reply
  • rwcipe looks great….all except that the tortillas look uncooked. How do you heat corn tortillas? I quickly, lightly fry them on both sides in a pan with coconut or vegetable oil. The other way is to wet them a little bit, cover them with a damp paper towel or cloth towel & low heat in the oven, which kind of steams them.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.