Skip to main content New<> this month
Get the Allrecipes magazine

Simple Slow-Cooked Korean Beef Soft Tacos

Rated as 4.67 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!"
Added to shopping list. Go to shopping list.


8 h 15 m servings 456
Original recipe yields 8 servings


{{model.addEditText}} Print
  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 40.3 23.9 77 697 Full nutrition

Explore more


Read all reviews 122
  1. 172 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
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 ...

Most helpful
Most positive
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...

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 ...

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 ...