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Korean Beef Tacos

Savory Korean Beef Tacos with Crunchy Gochujang Slaw

Enjoy these Korean Beef Tacos, a fusion of bold flavors and textures, perfect for dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Chilling Time 30 minutes
Total Time 8 hours 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Korean, Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Chuck Roast Can substitute with pork shoulder or chicken thighs.
  • 1/2 cup Soy Sauce Use low-sodium for a healthier option.
  • 3 tablespoons Gochujang Adjust quantity to taste.
  • 1 tablespoon Ginger Freshly grated for best flavor.
  • 4 cloves Garlic Fresh cloves enhance savory undertones.
For the Slaw
  • 4 cups Cabbage Shredded; coleslaw mix can be used.
  • 1 cup Carrot Grated for sweetness and color.
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Sugar Consider honey or agave as alternatives.

Equipment

  • Crockpot
  • Skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. In a large skillet over medium-high heat, sear the beef chuck roast for about 4-5 minutes on each side until browned. Move to crockpot.
  2. Sauté minced garlic and grated ginger in the same skillet for 1 minute until fragrant. Stir in soy sauce.
  3. Pour the mixture over the beef in the crockpot and cook on low for 8 hours until fork-tender.
  4. Combine shredded cabbage, grated carrot, gochujang, rice vinegar, and sugar in a large bowl. Refrigerate for 30 minutes.
  5. Shred the beef in the crockpot and serve in warm tortillas topped with the gochujang slaw.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

These Korean beef tacos are customizable with toppings like avocado or sriracha for an extra kick.

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