Simple Slow-Cooked Korean Beef Soft Tacos
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 it yourself!
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 it yourself!
I made it! And it was AMAZING! The only "twist" that I made was actually not using the slow cooker. It took me 1 hour to make this dish on my pressure cooker! So for those of you who own one and don't have the 8hrs luxury, go ahead and follow the instructions just place everything on your pressure cooker and let it do its job for and hour or hour and a half. The beef was so tender, shredded itself while cooking. Everybody at home loved it and it was great with tortillas, over potatoes, you name it. Great way to cook beef or pork. I cooked both and in my opinion pork tasted better with this recipe, although the beef was great too.Read More
I didn’t like this at all mainly because of the sweetness of the meat. Instead of just throwing it away, I tried to save it by cooking the shredded meat for awhile with taco seasoning. It ended up a little better but I ended up tossing it anyway.Read More
I made it! And it was AMAZING! The only "twist" that I made was actually not using the slow cooker. It took me 1 hour to make this dish on my pressure cooker! So for those of you who own one and don't have the 8hrs luxury, go ahead and follow the instructions just place everything on your pressure cooker and let it do its job for and hour or hour and a half. The beef was so tender, shredded itself while cooking. Everybody at home loved it and it was great with tortillas, over potatoes, you name it. Great way to cook beef or pork. I cooked both and in my opinion pork tasted better with this recipe, although the beef was great too.
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.
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!
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!
This recipe was a hit in our house. I served mine in lettuce wraps with white rice.
These were quite tasty! I took the Cook's Notes advice and skipped the ginger and jalapeno and instead used 2 T. Thai Chili Sauce. I topped my taco with some shredded cheese, bagged coleslaw mix, chopped green onions and more Thai Chili Sauce, all wrapped in a small flour tortilla. Very good! Thanks for the recipe!
All family members wanted seconds-great hit! Didn't have dark so used light brown sugar but added a spoonful more. Added an extra tablespoon of rice vinegar as well. Meat was dry upon shredding but we put shredded meat in with the sauce from the slow cooker and it turned out perfect! My husband put cilantro and spicy kimchee on his soft taco while I preferred icebrerg lettuce. For a sauce, we made a mayo/siracha sauce we made (used about 1.5 tablespoons of siracha for 1/2 cup of mayo for just a little kick-this served for 8 tacos). Will become a household staple-plenty of meat to reuse too.
Absolutely delicious. I do a lot of cooking ahead on the weekend since we're so busy during the week and this is a gem that will be used over and over. The only change I made was adding a bit of beef stock to the crock pot just because it made me nervous not seeing any liquid in there. I added maybe a cup or two and when the beef was done most of it was gone. I just shredded the beef right in with it and it turned out great. We ate it on grilled flour tortillas to make tacos and topped them with shredded cabbage, cucumbers that we marinated in rice vinegar, sesame oil, and sugar), chopped peanuts, and a bit of sriracha. My 3 year old ate hers on a tortilla with shredded cheese. EVERYONE loved them. Will definitely make again and again. Thanks for a great recipe!
Delicious! I used the same ingredients, but cooked it in a pressure cooker for 20 minutes. Made rice and stir fried zucchini, onions and red bell peppers with sesame oil, salt and pepper to go with it as a side dishes instead of eating it as a taco. So good! Husband and I LOVED it. Will try it taco style next time :)
I followed the recipe exactly and included the jalapeno pepper. My boyfriend and I loved it! I used broccoli slaw with the rice vinegar and soy sauce, and it added a great tangy crunch to the tacos. Awesome recipe! Will definitely make again.
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!
One of the few recipes guaranteed to satisfy all four kids.
Delicious, I will definitely it make again! I did it as Korean barbecue with layers of rice noodles, the beef, diced red pepper, zucchini, red cabbage, carrot shreds and topped with an over easy fried egg.
Very good I must say however, I do not know where everyone is seeing the Cook's notes about using 2 T. Thai Chili paste instead of ginger and jalapeno...anyone know? lol
Great recipes and so easy to make. I've made it twice now and we just love it on hamburger buns or in tortillas or even rolled and pizza dough and baked. . It's the bomb!
To avoid drying out the beef, I checked for doneness after four or five hours, and it was already fork-tender. I also added a heaping teaspoon of chili garlic sauce, and that seemed to give us the right amount of heat—no complaints from my 10-year-old.
Absolutely delicious and easy to make! I just bought pickled radish and carrot already prepared at the Asian market, bought the kimchi and it was fabulous!
DO NOT USE A PRESSURE COOKER TO MAKE THIS. I read another review suggesting this and what I ended up with was a horrifying piece of shoe leather surrounded by burnt sugar sauce that took two days of soaking to remove from the bottom of my pressure cooker. Leaving a 5 star review bc the recipe prob would have been great if I had just dumped the whole thing in the crock pot
I omitted the jalapeno and substituted Vietnamese chili garlic sauce a little on the heavy side. Also went slightly heavier on the ginger. And man am I ever glad I did!!!! It was pure torture to smell it cooking counting down to dinnertime, but it was well worth the wait!!!!! DELUCIOUS!!!! I will be making it at least once a week. Thanks!!!!!
I didn’t like this at all mainly because of the sweetness of the meat. Instead of just throwing it away, I tried to save it by cooking the shredded meat for awhile with taco seasoning. It ended up a little better but I ended up tossing it anyway.
I only had a 3 lb chuck roast, but after adding 3 cups of liquid it seemed to be swimming so I did not add the rest. Which may have significantly concentrated the flavors, but my family raved. They said I should have doubled it! Delicious and now in my regular rotation!
I added a little Chinese 5 spice powder, turned out great. Also, after Browning the meat, I used the vinegar to deglazed the pan, added the onions, chopped the garlic and added the brown sugar, cooked it down a bit then poured it over the meat in the crock pot.
This is always a favorite. I omit the pepper because my kids won't eat spicy and it still tastes great.
Perfect. Life saving, easy dinner.
I liked it! Changes I made were to add two Tbs of Thai Garlic Chili Paste as others suggested and three Tbs Rice Vinegar as I only had about a tablespoon of Rice Vinegar remaining in the bottle so I thought I might as well just throw it in. I will make it again but will cut the Chili paste in half as it was a bit spicy for our tastes.
The seasonings all blended together nicely for an authentic Korean taste, and it was great to be able to easily make this in my Crock Pot. We had this for several night's worth of soft tacos made with shredded cabbage, sour cream and cheese. Update: When I made this a second time, I used flour soft tacos and Asian style slaw. This was a real hit with my family.
I did not include the jalapeño, but otherwise followed the recipe exactly. It was such a tasty way to prepare beef. My picky 13 year old even said, "Please make this again, it was really good." I highly recommend this dish!
Excellent finish. Did not read low for 10 hours and high for eight hours. Took it out after low for 8 turned out brilliant. I wanted to see if I could save the sauce for the tacos but remove the fat. Was anyone able to this properly? Thanks for contributing this masterpiece!
Added fourth cup of Japanese wine with all ingredients to slow cooker. Used an Asian salad mix and Jasmine rice with Tortillas . Was just wonderful mix of flavors. Thanks
So easy and flavorful. Followed the recipe almost exactly, using jalapeño, adjusted amounts only to account for a larger size roast. It is a little on the sweet side, might use less sugar next time. I served it with floppy corn tortillas and Asian toppings to choose from like shredded radicchio, radishes, cilantro, scallions, shredded carrots and sriracha sauce.
Fantastic! Substituted Apple Cider vinegar and it did the trick. I recommend adding the diced jalapeno for the accurate level of spiciness.
I made with pork chunks, didn't have beef and it was delish!
I used chicken, halved the garlic (chicken absorbs flavor better) skipped the jalapeños because hubby hates them and chicken halves the cooking time. It was seriously delicious!
Loved this recipe and it was super simple to make. I made the sauce the night before so all I had to do the morning of was put the beef in the crock pot and cover it with the sauce. I paired it with a come slaw mix from a bag (that came with a sweet and tangy dressing) and then lightly crisped up some corn tortillas. Delish!!
Followed the directions exactly but I ended up with black pieces that while weren’t quite shoe leather, are certainly not so tasty or attractive. I also don’t think it has much flavor as the flavor is overwhelmed by the over-doneness. When it first started cooking in the crockpot it smelled delicious. But as the hours went by it just smelled “done.” I cooked it on high for 7 1/2 hrs. My husband and I will go ahead and eat it but we pretty much wasted $18 worth of beef chuck roast.
I took a different approach with this, cutting the roast into chunks before cooking. They turned out fork-tender. I served them with stir- fry vegetables and rice. This is absolutely delicious.
Fantastic flavor, everyone in the family loved it. I would make this again.
This was delicious. I did find it necessary to pour off the sauce and reduce it quite a bit before adding it back into the meat, but that was no trouble and also gave me a chance to skim off the fat.
I love this recipe! My family devours it every time I make it. Wonderful flavors!
I made it as written but used the chili paste instead of ginger and jalapeno. Nice change from the normal roast I make! Topped it with broccoli slaw with soy sauce and rice vinegar. This was good with rice and as tacos.
This will be forever on my re-make list! I’m glad it came out bc I doubled the recipe AND used my (new, yep first dish I cooked in it) Instant Pot as a pressure cooker. I followed the original recipe, except I used mild green chili’s instead of jalapeños since we have spice-sensitive eaters. For toppings I had jalapeños, cotija cheese, and a taco slaw. I highly recommend Googling “Cilantro Lime Coleslaw.” WARNING: If you make this with the slaw recipe, you won’t be able to eat it without! This combo was better than any restaurant street taco I’ve ever had, period:)
Perfect. If u like Korean BBQ, you will love this
Love the flavor and ease! We've made as tacos and for sandwiches -- BIG FLAVOR
Wow this smells amazing while cooking and tastes just as good! I made a double batch and froze half. This is so good it can be eaten on buns, soft shell tacos, on top of baked potatoes or alone. Just writing this review makes me want some! I can’t wait to try it with the peanut slaw another reviewer suggested!
Used bottled ginger and dried minced onion because I was out of fresh. Only took 5-6 hours to cook, and that was a double batch. Tried on flour tortillas as tacos, but I think I will serve over rice next time. Will also add a little more spice. Husband really liked it, I thought it was ok.
We really liked this Korean beef. I only used 3 cloves of garlics, 10 seemed like way too many. Also served over rice as the liquid made a great sauce.
So easy to make and tasted great! My family loved it!
This recipe is SO good!!!!! My kids are Korean and they absolutely love it, and so do we. We add a little kimchi to the tacos and it gives them the spice that some of us a like a little more than others in our family.
One of my favorite recipes. This is a new staple dish in my home. The meat is so tender and flavorful. Thank you for sharing this recipe!
It was pretty good! I used chili oil instead of jalapeno because that's not super Korean.
Really tasty. We added crushed red pepper to spice it up a little more.
I don't think this needs to cook as long as indicated and there isn't enough liquid. All the liquid completely dried up and the meat dried out. I got home just in time to find everything burnt in the bottom of the crock pot. Whatever meat was salvageable was very tasty. I will make it again either adding more liquid or cooking less time. I will not make this again when I am not at home to keep an eye on it!!
This was a great recipe. I started using corn tortillas, but switched to flour as the corn would not hold together. I also put allrecipes.com's simple kimchi salad with it. Also I saw an Siracha Mayo in one of the other hints and that was great. I added few slices of avocado. The rest of my family used it on salads, pizza, and a sandwich.
Made this exactly as the recipe calls for. Topped the tacos off with Pico De Gallo, some shredded cheddar cheese, and instead of salsa we used chili sauce. Family and inlaws loved it. Will definitely make again.
We enjoyed it but I do recommend having some kimchi or cabbage salad to put on top. We put it over rice and put kimchi on top. Did not take the full 8 hours but I did have less meat in there. I used two onions and olive oil because I didn't have the other oil on hand. It is a pretty sweet dish I want to use two jalapenos next time.
I didn't change a thing! I've made it before and we loved it. The only thing I would add is more meat and double the ingredients for leftovers!! Yummm
Not only did I love this, my entire family loved it. Only thing I changed was the time. 6 hours on high was long enough. The suggestion of using carrots and cucumbers was wonderful. I just julienned both and used them as raw toppings. Perfect. Family suggested to make this again and again.
Love it with the jalapeño.
This is soooo yummy!!!! I put the jalapeno, ginger, and garlic in a food processor to get the pieces really small and added to the other sauce ingredients. I cooked it in my pressure cooker for an hour and it shredded beautifully! I have a very picky son and he devoured the tacos! My husband said he would eat this every week! Whohooo, thanks for the recipe!
Once a month a good friend of mine comes to spend the weekend. I always try to make something for Friday night that is special or that we never had before. This was my last Friday night dinner and it was a hit. My daughter was here as well. We all loved it.
Surprisingly good! I expected it to very spicy, but it was just right. The reason I'm subtracting 1 star- it was very watery/juicy, so it wouldn't have made a good taco. We opted to serve it over rice instead.
Used 3.5 lb roast and extra onion. Could use a second jalapeño. 4lb roast would make enough for 3 big dinners for us 3. Served on corn tortillas with broccoli slaw, sour cream, peanuts, hot sauce and rice on the side.
Everyone loved it.
My review: so-so. I only used 5 garlic cloves (used whole, not chopped up) and I didn't use sesame oil, as I didn't have any and it didn't seem necessary to be in the recipe. And I don't like jalapenos so didn't use them. In my crockpot, I used the 6 hours on high setting. It was done in 5 1/2 hours (or maybe sooner, but I didn't check until 5 1/2 hours). We used the meat for tacos, but I wasn't thrilled. It just didn't seem right to have slightly sweet meat in a taco! We'll try the leftovers with rice tonight. By the way, some reviewers said their meat was dried out. Mine had plenty of liquid!
This is awesome!! Cole slaw and shredded cheese on top!
Super easy and so flavourful. I swapped crushed red pepper for the jalapenos and just finely chopped the ginger - skin and all. Turned out amazing. For my first batch, I truly cleared out the frozen beef we had on hand, for the next round we'll probably go buy some specifically for this recipe.
Will definitely make this again. Even picky daughter loved it. I did add 1/2 tsp. of dry ginger in place of real ginger, as I am not a huge fan of the taste. I also omitted pepper and added 1 Tbsp. of Thai chili paste. Otherwise, I followed recipe. Very yummy!!
Delicious! The meat is full of flavor!
We subbed chicken for the beef and it was amazing. Cooked it on high for 2 1/2 - 3 hours, took out the chicken & shredded it, put it back in for 30 minutes to 1 hour on low. PERFECT! We didn't want tacos so we paired it with rice.
This has become a staple in our house. So YUMMY! I've had to modify a few times because I didn't have something, and it was still delish. Have served as tacos and also over rice with sautéed veggies. Always fantabulous!
Made this recipe just as it says. Husband absolutely loved it and said as much as he loves pot roast he thinks he would rather have roast cooked this way from now on. It was that good. I found an Asian dressing recipe for slaw and used that on the cabbage which also added even more flavor. This recipe was a hit.
I made it loved it and will do it again
Fabulous! Best note from another cook was to use the Asian garlic-chili paste (2-3 tablespoons) instead of the jalapeño. I still added the fresh ginger and a bit extra garlic because we like spicy. I also made the slaw with rice vinegar and soy sauce described in the “Cook’s Notes”. Great combo for tacos but I’ve also served it with rice and potatoes & veggies and each combo was a hit. This is now in our regular Dinner rotation .
A nice flavor with a great texture for tacos. 3/4 kg roast is enough for about 12 tacos.
Korean food (beef dishes especially) is consistently made with sugar so those new to this cuisine need to take that into consideration (or REDUCE the amount of sugar). If unfamiliar with Korean flavors I'd recommend visiting a Korean Restaurant FIRST. By sampling a few dishes first you'll know whether you like the Korean 'sweet meat' dishes before attempting it's cuisine untried or tasted.
This was a big hit with everyone. I didn't have any sesame oil on hand so instead I used some garlic olive oil and about a 1/2 teaspoon of sesame seeds. I skipped the jalapeno pepper too since I didn't have one but next time I'll try it with the pepper. I tossed everything into the crock pot and it came out perfectly. I served the beef on flour tortillas with some avocado slices and sour cream with a cilantro-lime coleslaw on the side. Perfect!
Wonderful recipe and fairly easy! I would double this recipe if it’s for a crowd of 5+ and half the jalapeño since it came out a bit spicier than I can handle. After 8 hours on high, the meat genuinely fell apart with minimal effort.
Wish I could give it ten stars. Huge hit at our dinner party. Can't wait to make them again
I followed the recipe exact for the beef and coke slaw. The only thing I added was to spread a little hoisin sauce on the warm corn tortilla. This added a nice flavor to finish it off. Definitely will be a family favorite meal!
This recipe was delicious! I made it as written and added a ginger dressing slaw to the tacos.
I made the recipe exactly as written and wouldn't change a thing. I used it in a lettuce wrap and it was just what I was looking for. It had wonderful flavor with just a hint of sweetness.
Flavor was very mild. I seem to have overcooked mine a bit. Disappointing that the liquid never came together to make a sauce or glaze, the sesame oil was very visible on the meat. Was an ok dish but wasn’t a huge fan.
Super easy to make. Put it on last night and shredded it this morning. I don’t eat meat, so I’m waiting for the verdict.
Wonderful! Like another reviewer, I made this in the Instapot and added about 1/2 C additional beef stock to ensure enough liquid in the sauce mix. I browned the trimmed meat in the pot on sauté setting with some olive oil. Then I put the meat in, put in the liquid mix and set the time for 70 minutes. I let pressure come down for 10-15 min after 70 minutes was done and it shred so easily. I made a salad and my family ate it as tacos with corn tortillas. It was served with shredded lettuce, carrots, cilantro, toasted sesame seeds and some sautéed zucchini on the side. I used the jus on top of my salad - delicious! Like others, I used the chef’s note and used Asian garlic red sauce instead of jalapeños and ginger. Heat was perfect for the kids with 2t, but my husband and I added some siracha. Loved it and really easy!
LOVE this recipe! my only advice is to mix all ingredients in a bowl together beforw pouring it inside the slowcooker. I had added them directly the first time, and the brown sugar was burnt black in the slowcooker. Mixing them together beforehand doesnt give me that problem.
Did it without changing a thing. Amazing!!! Served it on soft shell tacos with sour cream and cheese. This one will be a new staple in the diet!!!
* followed cook's notes mostly, using Sriracha sauce * used sliced cucumber and carrots for topping * small corn tortillas were too weak/soggy to hold meat, so used fork
Loved this, easy tasty and versatile, served on nacho chips
Rolled this meat up in a tortilla shell with Sweet Restaurant Slaw (recipe this site) and a good splash of Sriracha Hot Sauce. Absolute delicious perfection.
Not sure why the flavor didn't really get into the meat. Just tasted like flavorless cooked meat, which is odd considering the amount of flavorful ingredients added to this pot.
My Filipino family LOVED this recipe. I was too lazy to shred it and cut the roast in pieces. Was great with steamed white rice! I will shred the leftovers in my processor tonight to try in the corn tortillas.
Cooking it just like the recipe and turned out great. Ate it with a cold “slaw” of green onions, julienned carrots and cucumber seasoned with sesame seed oil, apple cider vinegar, and a tiny bit of soy sauce.
Whenever I make this for lunches, people at work get curious (smells amazing) and then jealous. It's delicious! I make the meat pretty much exactly as the recipe says, serve it over rice and it gets the two of us 5 full lunch portions each for the week. I also often will put a bit of greens, dry cole slaw mix or other salad greens in each lunch portion. All mixed together it's yummy!
Very good and at low did not dry out. It took less time though, more like 7 hours on low.
8 hours on high was wayyyyy too long. Turned it all into inedible burnt tar.
Prepared exactly as stated with an eye on your self admitted changes. Truely enjoyed the results. Look forward to seeing how many ways this can be adapted to other dinners much like the person who used it for a Pizza. My only question is about the time in the slow cooker. Most recipe's call for 8 hours or so on low but I have found over the course of time that this over cooks the meat itself. I adjusted to 5 hours and was happy with the results. I have 3 slow cooker's of different brands and they all cook about the same, so this is not a new occurrence for me. Would love to hear from anyone who has similar experiences with slow cookers....Thanks and keep on cooking...:)
great recipe! my whole family loved it, I will definitely make this again and again and again!
Very tasty! I followed recipe exactly except used (2) 1# chuck roasts. Next time I would like it a bit hotter. Loved the addition of veggies with the rice vinegar and soy suggestion. I lightly fried the corn tortillas. Hubby loved it. Served with spicy pickles.
We made this almost exactly to recipe. I was short a few garlic cloves, but the rest was identical. I loved how easy it was to put together in the morning, and by dinner it was falling apart and delicious. Served it with the recommended coleslaw, though next time would go with a different Asian slaw recipe. I also recommend flour tortillas. While I prefer corn tortillas for Mexican cuisine, the flour worked better with the beef flavor in this recipe. We also served it with kimchi on the side, but most of us ended up adding the kimchi directly to our tacos as a spicy, crunchy topping. Thumbs up from everyone in the family, and we'll definitely make it again.