Slow Cooker Korean Beef Taco Filling

This Slow Cooker Korean Beef Taco Filling is a bold, savory blend of tender beef, sweet-spicy gochujang, and sesame-soy flavors. Perfect for tacos, bowls, or wraps, it’s an easy, crowd-pleasing dish with minimal prep.

Why You’ll Love This Recipe

This Slow Cooker Korean Beef Taco Filling is a game-changer for taco night, blending the melt-in-your-mouth tenderness of slow-cooked beef with the vibrant, sweet-spicy punch of Korean-inspired flavors. Gochujang paste, soy sauce, and sesame oil create a sticky, umami-packed glaze that clings to every shred of beef, while brown sugar and ginger add just the right balance of sweetness and warmth. With only 15 minutes of prep, your slow cooker does the heavy lifting, making it perfect for busy weeknights or effortless entertaining. Serve in warm tortillas, over rice, or in lettuce wraps for a low-carb twist—this versatile, gluten-free-friendly filling is sure to become a family favorite. Plus, it freezes like a dream for quick meals later.

Recipe Tips and Tricks

• Sear Beef First: Browning locks in juices and deepens flavor (optional but recommended).
• Adjust Heat: Start with 1 tbsp gochujang; add more for spice lovers.
• Shred Finely: Use forks or a mixer for perfect taco texture.
• Thicken Sauce: Simmer sauce on stove post-cook for sticky glaze.
• Taste Before Cooking: Adjust sugar or soy in marinade for balance.
• Add Veggies Late: Onions or carrots in last hour keep them tender-crisp.
• Use Low-Sodium Soy: Prevents overly salty results; tamari for gluten-free.
• Garnish Fresh: Sesame seeds and scallions add crunch and color.

Yield: 8 Servings

Slow Cooker Korean Beef Taco Filling

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Tender beef in sweet-spicy Korean glaze—slow-cooked for perfect tacos.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ cup brown sugar
• ⅓ cup low-sodium soy sauce
• ½ cup beef broth
• 1 tbsp fresh grated ginger
• 1 tbsp toasted sesame oil
• 1-2 tbsp gochujang paste
• 2 lbs beef chuck roast
• 2 tbsp rice vinegar
• 2 tbsp scallions and 1 tsp sesame seeds (for garnish)
• 6 cloves garlic, minced

Instructions

1. Season Beef: Pat chuck roast dry; season with salt and pepper for flavor base.
2. Sear (Optional): In a hot skillet, sear beef 2-3 minutes per side for caramelized crust.
3. Mix Marinade: Whisk gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, vinegar, and broth in a bowl.
4. Taste Marinade: Adjust with more gochujang for heat or sugar for sweetness—get it just right.
5. Assemble in Slow Cooker: Place beef in 6-quart slow cooker; pour marinade over top.
6. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until shreddable.
7. Shred Beef: Remove beef to a board; shred with two forks or a hand mixer.
8. Thicken Sauce: Transfer sauce to saucepan; simmer 5-10 minutes for sticky glaze (or keep as is).
9. Combine: Return shredded beef to slow cooker; toss in sauce and let rest 10 minutes.
10. Serve: Pile into tortillas, rice bowls, or lettuce wraps; garnish with scallions and sesame seeds.

Notes

• Use a 6-quart slow cooker for even cooking and sauce coverage.
• For thicker glaze, add 1 tsp cornstarch slurry in last 30 minutes.
• Leftovers are great for sliders, quesadillas, or salad toppings.
• Store sauce separately if serving later to keep beef juicy.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 272Total Fat 16gSaturated Fat 6gUnsaturated Fat 10gCholesterol 76mgSodium 611mgCarbohydrates 9gFiber 1gSugar 7gProtein 24g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Chuck Roast (2 lbs): Marbly cut for tenderness; flank steak as alternative.
• Gochujang Paste (1-2 tbsp): Korean chili paste for spicy-sweet heat; adjust for preference.
• Soy Sauce (⅓ cup, low-sodium): Umami base; tamari for gluten-free.
• Brown Sugar (¼ cup): Balances spice; honey or maple syrup work too.
• Garlic (6 cloves, minced): Fresh for bold flavor; roasted for milder depth.
• Ginger (1 tbsp, grated): Fresh adds zing; ground (½ tsp) as substitute.
• Sesame Oil (1 tbsp): Toasted for nutty richness; don’t skip it.
• Rice Vinegar (2 tbsp): Tangy balance; apple cider vinegar as swap.
• Beef Broth (½ cup): Adds moisture; low-sodium for control.
• Scallions/Sesame Seeds (for garnish): Freshness and crunch to finish.

Variations and Substitutions

• Protein Swap: Use pork shoulder, chicken thighs, or tofu for variety.
• Low-Carb: Serve in lettuce cups or over cauliflower rice.
• Spicy Boost: Add sriracha, chili oil, or fresh chilies with garlic.
• Vegan: Swap beef for mushrooms or jackfruit; use vegetable broth.
• Sweetness Swap: Honey, agave, or molasses instead of brown sugar.
• Veggie Add-In: Bell peppers, zucchini, or carrots in last hour.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Milder Flavor: Reduce gochujang to ½ tbsp; add more vinegar.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of broth or microwave.

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