Tender slow cooker Korean BBQ beef, broiled until the edges are perfectly crispy, then tucked into warm tortillas with crunchy cabbage and a creamy, spicy gochujang mayo.

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These Korean BBQ beef tacos are one of my favorite ways to do taco night a little differently. I am picky about slow cooker meals because I do not like food that lacks texture. A good slow cooker meal needs a little prep work either at the start or near the end, whether it is thickening a sauce or broiling for crisp, because the slow cooker develops flavor but the texture is often lacking.

This recipe got the best of everything. The beef cooks low and slow in a sweet and savory sauce, then gets a quick turn under the broiler so the edges caramelize. Pile it into tortillas with cabbage, a drizzle of gochujang mayo, and kimchi on the side, and you have a dinner that feels fun and a little bit special without a lot of extra work.

Main Ingredients and Swaps

Beef: I recommend stew meat. I compared chuck roast to stew meat. The stew meat was more affordable in my area, already cut up, and a lot of the fattier parts have been trimmed off. Pat it dry so you do not have extra moisture. A beef chuck roast also works, cut into chunks.
Soy sauce: The savory base of the sauce.
Rice vinegar: Adds brightness.
Toasted sesame oil: For that nutty sesame flavor. Make sure it is fresh because it can go rancid if it has been sitting in your pantry for a long time.
Brown sugar: Sweetness to balance the soy and heat.
Gochujang: Korean chili paste. It brings warmth and a little sweetness. You will use it in the sauce and in the mayo. I got mine from Thrive Market. That little jar lasts in the refrigerator for a long time, so you can use it for lots of different recipes.
Garlic, fresh ginger, and shallot: Blended into the sauce for depth. I used a shallot instead of an onion to keep the liquid down.
Asian or Bartlett pear: Blended into the sauce. It adds a gentle sweetness and helps tenderize the beef. I used a Bartlett pear because that is what my kids like to eat. An Asian pear also works.
Tortillas: Flour or corn, toasted. Use whichever your family likes.
Shredded cabbage: For crunch.
Kimchi: Served on the side for a punch of flavor.
Cilantro: Optional, for topping.
Quick gochujang mayo: Mayonnaise (I prefer homemade mayo), gochujang, lime juice, honey, and salt whisked together.

The Slow Cooker I Use

I have a GreenPan slow cooker, and it is the one I reach for again and again for family dinners like this one. It is pricier than some of the other slow cookers on the market, but I like it because of the shape and the size of it.

The insert is easy to clean, ceramic and non-stick, so it is non-toxic. And you can sauté right inside of the slow cooker, so a lot of meals I can make right in here without using the stove. During our kitchen remodel, we used it as basically our stove. You can find it here: Slow Cooker

How to Make Korean BBQ Beef Tacos in the Slow Cooker

Add the soy sauce, rice vinegar, toasted sesame oil, brown sugar, gochujang, ginger, shallot, pepper, and pear to a blender. Blend until smooth.

Add the stew meat to a slow cooker. Pour the sauce over top and mix to combine. Cook on HIGH for 5 hours or LOW for 7 to 8 hours, until the meat is tender.

Using a slotted spoon, spoon the meat onto a sheet pan lined with parchment paper. Using the edge of a spoon or fork, press down to shred the pieces. Ladle a few spoonfuls of the slow cooker juice over the meat. Broil for 5 to 10 minutes on HIGH, until the edges caramelize. Stay close by and keep an eye on it.

While the meat broils, whisk together the gochujang mayo: mayonnaise, gochujang, lime juice, honey, and salt.

To serve, pile the meat onto toasted tortillas, with a little extra juice spooned over the top. Top with shredded cabbage and a drizzle of gochujang mayo. I like to serve some kimchi on the side for a punch of flavor and the probiotics.

Tips

Do not skip the broil. Those few minutes under the broiler are what give the beef its caramelized edges.
Watch it closely. Broilers move fast, so stay nearby.
Toast the tortillas. Warm, toasted tortillas hold up better and taste better.
Homemade mayo: The mayo takes about 30 seconds to make. Use about 1/3 cup for the drizzle sauce and save the rest for sandwiches.
Lime trick: Cut the limes on the edges into little slices. It is so much easier to squeeze the juice out than halving them.
Save the sauce: Save the sauce left over in the slow cooker. It makes a great dipping sauce, or drizzle a little on the tacos if they are a little dry.
Leftovers: Leftover meat makes great lunches later in the week.

Watch my YouTube video below to see how I bring this delicious recipe together, step by step!