You can make these Korean beef tacos in the crock pot or instant pot! Cook the the beef in a mix of soy sauce, garlic, ginger, and onion until it’s fall-apart tender then serve it with a spicy mayo and fresh cilantro. These will become a staple in your rotation!
We have some sort of tacos once a week in our house, whether it’s chorizo tacos, pork tenderloin tacos, or birria tacos. They’re a great weekly go-to for a dinner the whole family will love.
You’ll especially love these slow cooker Korean beef tacos because you can set them and forget them and come home to tacos made with rich and saucy shredded beef.
If you’re short on time, get tender beef in an hour in the Instant Pot! These tacos are a game changer in terms of flavor and texture. You’re going to love them!
This recipe was inspired by my sweet potato beef stew and my Mongolian beef because the meat just falls apart and it’s got a fun, Asian flair. Next taco night, step away from traditional tacos and mix it up with Korean beef tacos!
Look for more Mexican recipes? Try birria tacos, ground pork tacos, or chorizo tacos next!
Ingredients You Need
Here are the simple ingredients for this Korean beef tacos recipe. Jump down to the recipe card for exact measurements.
- Chuck roast: cook low and slow for tender, fall-apart beef. You can achieve this in the Instant Pot quickly too!
- Fresh ginger gives the sauce an Asian feel.
- Coconut aminos (Or soy sauce) also gives the tacos their Korean flavors.
- Pure maple syrup adds just a touch of sweetness but you can definitely leave this out for a Whole30 option to this recipe.
- Tapioca flour thickens the sauce a bit so it really coats and sticks to the meat when it’s in your taco. (You can also use Arrowroot starch.)
- Onion is a great complimentary flavor and adds some depth to the sauce and beef.
How to Make Korean Beef Tacos
Here are the simple steps, with photos, to make a Korean taco in the slow cooker! Jump to the recipe card for full instructions.
- Sear beef. Pat chuck roast dry and season both sides. Sear both sides and transfer it to the slow cooker.
- Add seasonings and slow cook: Add the remaining ingredients, except the tapioca flour or cornstarch. Cclose the lid and cook on low for 8-10 hours.
- Make the spicy mayo: combine the ingredients in a mixingbowl.
- Shred and thicken: use two forks to shred the beef while it’s in the slow cooker. Mix the cornstarch with a splash of water then stir it into the beef. Close the lid and set the slow cooker to high for 20 minutes to thicken the sauce.
- Serve and enjoy! Heat tortillas like you would enchilada shells to make them pliable. Add the shredded Korean beef, cilantro, onion, and spicy mayo.
What Cut of Beef to Use?
The best cut of beef for these Korean shredded beef tacos is a beef chuck roast. This cut comes from the shoulder of the animal and contains a lot of connective tissue that softens during cooking, especially if you cook it low and slow.
Can I Make Them in the Instant Pot?
Yes, you can make Instant Pot Korean beef tacos, too! Cut the chuck roast into 6 chunks and sear each one on each side. Add the remaining ingredients (except cornstarch) along with 1/4 cup of water and stir.
Close the lid and pressure cook on high for 55 minutes then natural release for 10 minutes. Shred the beef with two forks then add the cornstarch slurry and use the saute setting to thicken the sauce. Serve as directed!
What to Serve With Korean Beef Tacos
Serve them with corn, flour, or grain-free tortillas and your favorite toppings. Here are a few of my favorite toppings, sides, and drinks:
- Toppings: Kimchee, sriracha mayo, and sesame seeds add authenticity to these Asian tacos. If you like spicy flavors, try gochujang sauce. I also love shredded cabbage slaw, pickled red onions, sour cream, guacamole, cilantro, chopped green onions, and freshly squeezed lime juice.
- Sides: Cilantro lime rice, easy healthy guacamole, or cabbage slaw to give the dish a fresh crunch.
- Drinks: skinny margaritas are a delicious drink to pair!
How to Store
Store leftover Korean beef in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stove and enjoy more tacos as directed!
Freeze Korean beef an a bag or freezer safe container for up to 3 months. Thaw overnight in the fridge and reheat.
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Korean Beef Tacos Recipe
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Ingredients
Korean Beef Tacos
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil ghee or coconut oil
- 2.5 pounds chuck roast
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 medium yellow onion thinly sliced
- 1/2 cup coconut aminos or low sodium soy sauce divided
- 1 tablespoon pure maple syrup
- 1 tablespoon tapioca flour or cornstarch
- 12 corn, flour, or grain-free tortillas (I like Siete)
- Toppings: diced red onion, chopped cilantro, sesame seeds, sliced avocado, or kimchee
Sriracha Mayo
- ¼ cup mayo
- 1 tablespoon sriracha
- 2 teaspoons lime juice
Instructions
Slow Cooker
- Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on both sides for 2-3 minutes. Transfer it to the slow cooker with the remaining beef ingredients, except the tapioca flour. Cook on low for 8-10 hours.
- Shred the beef with two forks in the slow cooker. Mix the tapioca flour with water and add it to the slower cooker and stir. Turn the slow cooker to high and cook for 15-20 minutes, until thickened. Leave on warm while you assemble the taco ingredients.
Instant Pot
- Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Cut it into 6 large pieces. Turn on saute and add the 1 tablespoon of oil then sear the chuck roast for 2-3 minutes on each side. Remove to a cutting board.
- With it still on the saute setting, add the remaining oil then the garlic, grated and grated ginger and cook to soft, 2-3 minutes. Add the sesame oil, onion, coconut aminos (or soy sauce), maple syrup, and 1/4 cup water to the instant pot. Mix well and place the chuck roast back on top of the sauce ingredients.
- Close the lid of the instant pot and seal the pressure gauge. Cook on high pressure cook for 55 minutes.
- When the beef is done cooking, naturally release (do nothing) for 15 minutes. Open the vent and remove any remaining steam. Carefully remove the roast and place on a cutting board.
- Mix together the tapioca starch or cornstarch with a splash of water. Turn the instant pot back to saute mode and add the tapioca starch mixture to the sauce and stir until thickened, 2-3 minutes. Add the beef back to the thickened sauce and shred using two forks. Close the lid and place back on warm setting while you assemble the taco ingredients.
- In the 30 minutes before the beef is done cooking, make the sriracha mayo. Mix all of the sriracha mayo ingredients together in a small bowl, cover and leave in the fridge until ready to use.
- Serve korean beef in warm tortillas topped with chopped cilantro, diced red onion, sesame seeds, avocado, kimchee or sriracha mayo.
Notes
Equipment
- Slow Cooker or Instant Pot
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Flavor explosion in your mouth, this is packed with SO much flavor! This is now a family staple especially bc you can cook it in the crockpot. Paired it with homemade sourdough tortillas = perfection. WMM recipes are always my go-to week in and week out.
Wow. What a compliment. Thank you so much for sharing, Bri!
This recipe was perfection! Super easy, simple ingredients. I served it with an Asian slaw. Will be making this again and again!
So glad you think so!