Korean Beef Tacos

Lori & Paul, Burp!

If you’ve never experienced the salty-sweet, gingery flavor of slow cooked Korean beef, this is your lucky day. This easy slow cooker version relies on the power of real butter to impart an additional layer of caramelized flavor to this classically flavored dish.

Pair this flavorful shredded beef with kimchi or slaw for Korean tacos. You can even use the meat to make homemade bahn mi sandwiches, or, for a quick weeknight dinner, serve it over rice with sautéed spinach, shredded carrots, scallions and sliced cucumbers for a Korean beef rice bowl.

Korean Beef Tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12 servings

Korean Beef Tacos


    For the Meat:
  • 2 tablespoons unsalted butter
  • 5 pound beef chuck roast
  • 3/4 cup soy sauce
  • 1 cup brown sugar, packed
  • 6 cloves garlic, minced
  • 3 scallions, both white and green portions, chopped
  • 4 tablespoons fresh ginger, grated
  • 6 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons hot red pepper flakes
  • For the Tacos:
  • 1 package corn tortillas
  • prepared kimchi or slaw
  • fresh cilantro


  1. Melt butter over medium-high heat in heavy bottomed sauté pan large enough to accommodate chuck roast. Place roast in pan and cook until well
  2. browned on all sides. (This step can be done the night before, but do not skip it, as the caramelizing on the meat creates a great deal of flavor.)
  3. Place roast into the slow cooker. Mix together remaining ingredients and pour over top of roast.
  4. Cover slow cooker and cook on low for 8 hours.
  5. If time allows, transfer beef and juices to large covered bowl and allow it to sit overnight in refrigerator. Skim off accumulated fat that congeals at surface.
  6. Shred beef and mix with juices before reheating.
  7. Heat corn tortillas in microwave or in skillet on stove top over low heat just until warm. Top with meat, kimchi or slaw, and fresh cilantro.

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