How to make Korean beef soft tacos in a slow cooker (video)

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I cannot begin to explain how much I love these Korean-style tacos. When I think food truck cuisine, this is what I dream of. The garlicky, sweet, sour and spicy flavors along with slow-cooked beef make this Korean-Mexican fusion dish the ultimate snack. I love serving these babies at birthday parties, barbecues and sporting events. They are the ultimate party food!
For this recipe, I like to use boneless short ribs, which is typically a very tough cut of meat but is perfect for cooking in a slow cooker. The low heat and moisture break down the tough proteins and turn it into a tender and juicy thing of beauty. If you cannot find boneless short ribs, you can substitute bone-in short ribs and take out the bones after cooking, or you can use a boneless chuck roast. The optional addition of Asian pear, which is a natural tenderizer, will add not only great flavor but also tenderness to your beef. You'll also need a small bowl to mix up your Sriracha mayo. Build your tacos with kimchi, cilantro and spicy mayo, and OMG, your friends and family will be begging you to make them all the time!
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Cooktop Cove
Slow cooker Korean Beef Soft tacos
8
15 minutes
10 hours
10 hours, 15 minutes
2 medium onions, thinly sliced
10 cloves garlic, minced
½ cup low-sodium soy sauce
1 cup apple juice
½ cup dark brown sugar
2 tablespoons sesame oil
4 tablespoons minced fresh ginger
4 tablespoons rice wine vinegar
1 tablespoon minced jalapeno, seeds removed
1 Asian pear, peeled, core taken out, shredded or finely chopped (optional)
1 tablespoon gochujang Korean chili paste (or Sriracha sauce)
2 pounds thick-sliced boneless beef short ribs (or chuck roast)
To Build Tacos:
16 (6-inch) flour tortillas
2 cups prepared kimchi
1 cup cilantro leaves
½ cup Sriracha sauce
1 tablespoon lime juice
½ cup mayonnaise
Combine everything from onions to gochujang in a 6-quart slow cooker.
Place beef into slow cooker.
Cover and cook on low for 10 hours. Shred beef with a fork and combine with sauce.
To build tacos: Warm flour tortillas either in a pan or on a grill. Place shredded beef in a tortilla. In a small bowl, mix Sriracha, lime juice and mayonnaise to make spicy mayo. Garnish with kimchi, cilantro leaves and spicy mayo.
Pro tip 1: Substitute beef chuck roast for the short ribs for an easier-to-find, cheaper alternative. It will still cook down perfectly in the slow cooker.
Pro tip 2: If you choose to use the pear but cannot find an Asian pear, a normal pear will work just fine. The enzymes in the pear work as a natural tenderizer!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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