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Slow Cooker Korean Beef Tacos

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Slow Cooker Korean Beefg Tacos

Slow Cooker Korean Beef Tacos

Jessica Braider
I had heard about Korean Beef Tacos for years, and finally decided to take the plunge. Boy am I glad I did! These tacos disappeared faster than I could believe, plus we had enough meat leftover for all three of my boys to have leftovers for lunch the next day. If you’ve got someone in your family who isn’t a fan of onions, place them in the bottom of the slow cooker and then you can easily keep them separate and serve them on the side. I love these with purple cabbage and maybe a little avocado, but feel free to serve them with any of your favorite taco toppings and your whole family will be pleased.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 2 lbs. boneless chuck roast
  • 1 yellow onion diced
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed) or use any variety
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1 Tbsp. fresh ginger peeled and minced
  • 1 Tbsp. rice vinegar or rice wine vinegar
  • 1 tsp. sesame oil
  • 12 corn tortillas
  • 3 - 4 cups purple cabbage, lettuce, or baby spinach chopped
  • 1 cup shredded Monterey Jack, Pepper Jack, or Cheddar cheese (optional)
  • 1 cup salsa look for brands with no sugar added, optional


  • Place the chuck roast in your slow cooker and then put the onions, honey, soy sauce, garlic, ginger, vinegar, and sesame oil on top. Mix it around to make sure the meat is well coated.
  • Cook on low for 8 – 10 hours or on high for 5 – 6 hours
  • When the meat is cooked through and tender, shred it with two forks right in the slow cooker pot.
  • Serve it on tortillas topped with the cabbage, cheese, and/or salsa, or with your favorite toppings. You can also refrigerate this dish for up to 3 days or freeze it for up to 3 months.


Do Ahead or Delegate: Chop the onion, peel the garlic, peel and mince the ginger, shred the cabbage if using, shred and refrigerate the cheese if necessary, or fully prepare and refrigerate or freeze the meat mixture.
Scramble Flavor Booster: Add ½ - 1 minced jalapeno pepper and/or serve with Pepper Jack cheese.
Tip: Want to make this dish leaner? Make it the day before and then refrigerate it. When you remove it from the refrigerator, the fat will have solidified on the top, which you can then skim off.
Nutritional Information Per Serving (% based upon daily values): Calories 494, Total Fat: 23g, 36%; Saturated Fat: 9g, 46%; Cholesterol: 100mg, 33%; Sodium: 535mg, 22%; Total Carbohydrate: 40g, 13%; Dietary Fiber: 5g, 18%; Sugar: 15g; Protein: 34g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Make-Ahead, Slow Cooker, Spring, Summer, Winter
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