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Slow Cooker Korean Beef Tacos piled in corn tortillas, garnished with slaw and cilantro on a white plate

Slow Cooker Korean Beef Tacos

These Slow Cooker Korean Beef Tacos are the ultimate time-saving dinner, offering a delightful combination of tender, flavorful beef and Korean-inspired spices. A perfect option for busy weeknights!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 (3 pound) beef chuck roast, trimmed
  • ½ medium onion, diced
  • ½ cup dark brown sugar
  • ⅓ cup soy sauce
  • 10 cloves garlic
  • 1 medium jalapeño pepper, diced (Optional)
  • 1 (1 inch) piece fresh ginger root, peeled and grated
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • Salt and ground black pepper to taste
  • 16 (6 inch) corn tortillas (Optional)

Method
 

  1. Place the beef chuck roast into the slow cooker. Add diced onion, brown sugar, soy sauce, garlic, jalapeño (if using), grated ginger, rice vinegar, sesame oil, salt, and pepper.
  2. Cover and cook on Low for 10 hours or High for 8 hours until the meat is fork-tender and easy to shred.
  3. Transfer the roast to a cutting board and use two forks to shred the beef into bite-sized pieces.
  4. Return the shredded beef to the slow cooker and stir to coat it in the juices. Let it warm through for 10 minutes.
  5. Pile the beef onto soft corn tortillas and top with your favorite slaw or fresh toppings.

Notes

If you love heat, don’t hold back on the jalapeño or add a spoonful of gochujang (Korean chili paste) for extra depth.