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Simple Slow-Cooked Korean Beef Soft Tacos

Rated as 4.7 out of 5 Stars

"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!"
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8 h 15 m servings 456 cals
Original recipe yields 8 servings


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  • Prep

  • Cook

  • Ready In

  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  3. Serve with corn tortillas and your favorite toppings.


  • Cook's Notes:
  • This recipe was handed down to me, and I tweaked it a little by skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocer. Depending on how spicy you like you may add more. We love spice!
  • Also, for the the topping I added a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 456 calories; 22.4 g fat; 40.3 g carbohydrates; 23.9 g protein; 77 mg cholesterol; 697 mg sodium. Full nutrition

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Most helpful positive review

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...

Most helpful critical review

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 ...

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Least positive

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...

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 ...

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!

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 m...

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 ...

This recipe was a hit in our house. I served mine in lettuce wraps with white rice.

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...

One of the few recipes guaranteed to satisfy all four kids.

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 ...