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Crockpot Korean Beef Tacos

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A delightful fusion of tender, slow-cooked beef chuck roast and vibrant toppings wrapped in warm taco shells, packed with Korean BBQ flavors.

Ingredients

Scale
  • 2 lbs beef chuck roast
  • 1 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons gochujang
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 onion, sliced
  • Taco shells
  • 1 cup shredded cabbage
  • 1/2 cup carrots, shredded
  • 1/4 cup green onions, sliced
  • Creamy garlic potatoes (optional)
  • Savory drumsticks (optional)

Instructions

  1. Combine the beef, beef broth, soy sauce, gochujang, sesame oil, brown sugar, and onion in a slow cooker.
  2. Cook on low for 360-480 minutes or until the beef is tender.
  3. Shred the beef with two forks in the slow cooker.
  4. Mix the cabbage, carrots, and green onions in a separate bowl to make the slaw.
  5. Serve the beef in taco shells topped with the gochujang slaw.
  6. Optionally serve with creamy garlic potatoes or savory drumsticks on the side.

Equipment

Notes

Ensure all ingredients are certified gluten-free and double-check for hidden gluten. Use dedicated gluten-free utensils to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/crockpot-korean-beef-tacos/