Simple Slow-Cooked Korean Beef Soft Tacos Recipe -
Simple Slow-Cooked Korean Beef Soft Tacos Recipe
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Simple Slow-Cooked Korean Beef Soft Tacos
Not your average taco. This beef taco filling is seasoned with Korean-inspired fl See more
  • READY IN 8+ hrs

Simple Slow-Cooked Korean Beef Soft Tacos

Recipe by  

"This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all! I did tweak it a little to add more spice! Feel free to tweak!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
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  • Cook's Notes:
  • This recipe was handed down to me, and I tweaked it a little by skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocer. Depending on how spicy you like you may add more. We love spice!
  • Also, for the the topping I added a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Jan 04, 2015

This was a GREAT dinner! My husband loved it. I made a Chipotle Aioli,Pico De Gallo and added Queso Fresco and served them on warm corn tortillas. Very good! I will be making these again!

Aug 19, 2014

One of the few recipes guaranteed to satisfy all four kids.

Jul 04, 2015

OMG my family & I stuffed ourselves silly! I used the chili paste as suggested in the cooks notes. This is so easy too! My 9 year old was helping me, but could have easily done it on her own. I served it with Asian peanut coleslaw. YUMMY!

Jan 08, 2015

My family LOVED this roast. I made it just as written. (Except MAYBE added some extra garlic!) We ate it plain, ate it with pico and cheese on a soft taco shell, AND we had left overs so I made a pizza! BBQ sauce, pineapple, red onion, tomatoes and three kinds of cheese. AMAZING. None of this roast went to waste. For sure a keeper.

Jan 07, 2015

This recipe was a hit in our house. I served mine in lettuce wraps with white rice.

Jan 04, 2015

Our family enjoyed this recipe. I cooked it all day at 300F in the oven vice in a slow cooker. A good Korean taste - dark, sweet and savory, with a little bit of spice. We ate the meat straight instead of as tacos, and with a lot of veggies, plus white rice. We are fans of bulgogi and Korean bbq...this wasn't exactly the same, but pretty good nonetheless. Thank you!

Dec 13, 2014

This is always a favorite. I omit the pepper because my kids won't eat spicy and it still tastes great.

Mar 13, 2015

Left out the jalapeños because I'm a wimp, but my husband & kids loved these!


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 674 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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