Korean Tacos
Korean Tacos are tender beef tacos made in the slow cooker or instant pot. Top with a spicy Asian slaw and sriracha mayo!
KOREAN BEEF TACOS
We do Taco Tuesday every Tuesday and I’m always looking for a way to switch things up on taco night. Imagine tender beef in a sweet and savory sauce with all the Korean flavors.
There’s a little kick to these to not going to lie. Anytime I can make slow cooker recipes for those busy sports nights, I’m in. I love these Korean short ribs and these have the same flavors!
SHORT CUTS
I’m all about a short cut. Although I feel like most things are better from whole foods, there’s no shame in using a short cut.
For example, I love fresh minced garlic but they sell minced garlic in your produce section. Same for ginger. Fresh grated ginger is great but they sell ginger paste in a tube in the produce section as well.
WHAT KIND OF ROAST DO I GET?
Look for a chuck or rump roast. This yields a tender meat when slow cooked.
TOPPINGS:
These tasty Korean beef tacos are made by the toppings. Don’t skip the Asian crunchy cabbage and the spicy mayo is non-negotiable in my opinion. The cucumber adds some fresh crunch!
OTHER TACO RECIPES:
- Grilled Shrimp Tacos with Avocado Salsa
- Jalapeno Popper Chicken Taco
- Barbacoa Tacos
- Salsa Verde Beef Tacos
- Green Chile Turkey Tacos
- Cilantro Lime Chicken Tacos
- Grilled Chicken Tacos with Feta Cream
- Texas Tacos
Korean Tacos
Ingredients
TACO MEAT:
- 3 lbs beef chuck roast
- 1/2 large white onion, chopped
- 1/2 cup brown sugar, (light or dark)
- 1/3 cup soy sauce or coconut aminos
- 10 cloves minced garlic, (see shortcuts in notes)
- 1 inch of fresh ginger root, grated, (or you can use 1/2 teaspoon of ground ginger or 1 teaspoon ginger pulp from a tube)
- 1 medium jalapeno, seeded and diced
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
ASIAN SLAW:
- 2 cups coleslaw, (the mix with carrots)
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- salt and pepper to taste
OPTIONAL TOPPINGS:
- finely chopped cucumbers
- Sriracha mayo
- Gochujang sauce
- lime wedges
- sesame seeds
- green onions
- red onions
- red cabbage
- corn or flour tortillas for serving
Instructions
- Place all taco meat ingredients in a slow cooker or instant pot. Add salt and pepper as desired. For the slow cooker: cook on low for 8-10 hours or until meat is fork tender. For the instant pot: Cook on high pressure for 1 hour and let pressure release.
- Remove meat from the slow cooker or instant pot and shred with two forks. Return meat to the pot with the juices.
- For the Asian slaw: combine all ingredients and chill until serving.
- Use tongs or a slotted spoon to remove the meat from the pot. Serve on warm tortillas topped with the Asian slaw, diced cucumbers, and sriracha mayo or Gochujang sauce. Squeeze with lime if desired.
