Crockpot Korean Beef Tacos
Delicious and easy weeknight meal combining savory Korean beef with the beloved format of tacos.
Ingredients
For the Beef Filling
- 2 pounds beef chuck roast, cut into large chunks Best cut for tender slow-cooked beef.
- 1 large onion, sliced Layer at the bottom of the crockpot.
- 4 cloves garlic, minced Adds depth of flavor.
- 1 inch piece fresh ginger, grated Enhances the umami taste.
- 1/2 cup soy sauce Provides salty flavor.
- 1/4 cup brown sugar Balances the saltiness.
- 1 tablespoon sesame oil Adds richness.
- 1 teaspoon red pepper flakes Adjust to taste for spiciness.
- 1/4 cup rice vinegar For acidity.
- 1 tablespoon cornstarch Optional, for thickening sauce.
- 1 tablespoon water Optional, for thickening sauce.
For Serving
- Taco shells (corn or flour) Warm before serving.
- Fresh cilantro, for garnish Adds freshness.
- Green onions, sliced, for garnish Provides a nice crunch.
- Shredded carrots, for topping Offers sweetness and crunch.
- Cabbage slaw, for topping Enhances texture.
- Lime wedges, for serving Zesty flavor enhancement.
Instructions
Preparation
- Place the sliced onion at the bottom of your crockpot.
- In a mixing bowl, combine garlic, ginger, soy sauce, brown sugar, sesame oil, red pepper flakes, and rice vinegar. Stir well.
- Place chunks of beef on top of the onions in the crockpot and pour the sauce mixture over the beef, ensuring it is well coated.
Cooking
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the beef is tender.
- Once fully cooked, remove the beef from the crockpot and shred it using two forks.
- If a thicker sauce is desired, mix cornstarch and water in a small bowl, then stir it into the liquid in the crockpot. Cook on high for another 30 minutes until thickened.
- Return the shredded beef to the crockpot and mix with the sauce.
Serving
- Serve the beef in taco shells and enjoy with your favorite toppings.
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Notes
Optional: Sear beef before slow cooking for added flavor. Adjust spice level to taste. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.