Slow Cooker Korean Beef Tacos

A fresh take on a classic, these tacos are becoming quite the trend right now. And it’s no wonder when they’re as delicious and easy to make as these!

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 8-10 Hours


  • 1 (3 lb.) Beef Chuck Roast, trimmed
  • 1/3 c. Soy Sauce
  • 1/2 Onion, sliced
  • 8 cloves Garlic, smashed
  • 1 Jalapeno Pepper, sliced
  • 1/4 c. Rice Wine
  • 1 tbsp. Sesame Oil
  • 2 tbsp. Honey
  • 3-4 thin slices Fresh Ginger
  • 1 tsp. Crushed Red Pepper Flakes
  • 1 tbsp. Canola Oil


  1. Pat chuck roast dry with paper towels. In a large, heavy-bottomed pan, heat canola oil until wavy - sear chuck roast on all sides until evenly browned.

  2. Place beef, onion, soy sauce, ginger, garlic, jalapeno, rice wine, sesame oil, honey, ginger, and red pepper flakes into slow cooker. Cook on high for 8 hours or on low for 10 hours, then shred beef and mix with sauce before serving.

  3. Serve with corn or flour tortillas, shredded red cabbage, and fresh lime.

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