Description
Slow-cooked beef chuck roast meets a creamy, spicy gochujang slaw in these easy, flavor-packed tacos perfect for weeknights or gatherings.
Ingredients
For the Korean Beef:
- 2 pounds beef chuck roast, trimmed
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup rice vinegar
- 1/4 cup beef broth
- 1 teaspoon gochujang
For the Gochujang Slaw:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, sliced thin
- 1 tablespoon gochujang
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
To Serve:
- Small flour or corn tortillas
- Fresh cilantro (optional)
- Sliced jalapeños (optional)
- Sesame seeds (optional)
Instructions
- Place beef in crockpot; mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, beef broth, and gochujang and pour over beef.
- Cook on low 8 hours or high 4–5 hours until beef shreds easily.
- Shred beef and stir into cooking juices.
- Mix cabbage, carrots, green onions, gochujang, mayonnaise, rice vinegar, honey, salt, and pepper for the slaw.
- Assemble tacos with beef, slaw, and optional garnishes on warm tortillas.
Notes
- Stir beef occasionally while cooking for even flavor.
- Adjust gochujang for preferred spice level.
- Make slaw just before serving to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours