This slow cooker Korean beef tacos recipe yields bright and tangy asian beef strips, which pair beautifully with the pickled red onions and creamy coconut black beans. The beef takes about 5 minutes to prepare, and you can let it slow cook in your crock pot while you enjoy your day. These simple and delicious slow cooker beef tacos are DEFINITELY going to be a new family favorite!
What Do Korean Tacos Taste Like?
The Korean beef sauce that is poured over the beef thickens and coats every piece as the meat is slow cooked to perfection. The sauce is gingery and tangy, with a subtle sweet smokiness that contributes to its complex flavor profile.
This is one of those recipes where you will taste the beef and it immediately reminds you of the best take out you’ve ever had. And you made it all by your self, no Door Dash required!
Black beans are cooked in creamy coconut milk, and help to bring these mind blowing flavors back to earth. And the crunchy tangy pickled red onions are a MUST. If you have never had them, they are pretty much the greatest condiment in the universe.
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How Do You Make This Slow Cooker Korean Beef Tacos Recipe?
It’s super easy, and all of the components can be made in bulk if you want, so you can enjoy them more than once!
- You want to start by making the Korean beef sauce. In a bowl, mix together the soy sauce (or coconut aminos or tamari), beef broth, brown sugar, sesame oil, chili garlic paste, ginger paste, tomato paste and liquid smoke. If you don’t have liquid smoke, that is okay, however I DO recommend it.
- Place the ‘carne picada’ beef, which is just beef that has thin stripped, into the slow cooker. Toss with 1/4 cup corn starch.
- Pour the sauce over the beef and stir to coat every piece. Place the lid on the beef and slow cook for 6-8 hours on low or 4-5 hours on high. Stir occasionally to ensure even cooking.
- Once the beef is all set in the slow cooker, make the pickled red onion. Slice the red onion into strips, and place them in a mason jar. In a small sauce pan, combine apple cider vinegar, sugar (or honey) and salt. Bring the mixture to a boil, then remove from the heat and pour over the red onions. Allow to sit for a few minutes before placing a lid or cover over the glass and carefully placing the glass in the refrigerator.
- About 1/2 an hr before you are ready to serve dinner, make the white rice according to the package instructions. At the same time, make the coconut black beans. Combine 1 can of coconut milk with 1 can of rinsed black beans in a pot over medium-high heat. Bring the mixture to a simmer and continue to simmer until thickened, about 1/2 an hr, stirring frequently to prevent burning.
- When the beef is done, spoon it over warm tortillas. Add a few spoon fulls of white rice and coconut black beans, and top with a generous amount of pickled red onion. Garnish with parsley or cilantro and enjoy!
When To Serve Slow Cooker Korean Beef:
Did I hear someone say TACO TUESDAY?! Yes, taco Tuesday would be an AMAZING day to serve this recipe! And since this is a slow cooker taco recipe, you can get the meat and sauce in the slow cooker before work, and come home to perfectly cooked Korean beef!
This really makes such a wonderful family dinner, because of the variety of flavors and simplicity of ingredients. And honestly, if you have a microwave bag of rice, it makes it even quicker.
Frequently Asked Questions:
| Do I have to use ‘carne picada’ beef? | Carne picada beef is typically beef that has been thin striped. It is quite honestly perfect for tacos, because of how thin the meat is, and how soft it gets when slow cooked. But if you can not find carne picada beef, you can definitely use thin sliced beef strips! You might want to slice them even thinner, but this is totally up to you! |
| Is liquid smoke required? | Liquid smoke is one of those ingredients that I always keep in my fridge for an added flavor boost. If you do not have it, or can’t find it at your local grocery store, that is totally fine. It is not required, but definitely recommended. |
| What are some other topping options? | You know what would be AMAZING on these tacos? Kimchi! The fermented cabbage would not only add an intricate flavor pop, but it is also loaded with probiotics that are super gut friendly! Some raw shredded red cabbage would also be tasty and beautiful! |
| How long are the pickled red onions good for? | These pickled red onions can be stored in an air tight container in the refrigerator for up to 3 weeks! This is going to be your new favorite condiment! Put them on any Mexican or Asian dish, salads and even avocado toast! The possibilities are endless. |
Slow Cooker Korean Beef Tacos Recipe
Equipment
- slow cooker
Ingredients
For The Korean Beef
- 2 pounds beef for carne picada (or thin beef strips)
- 1/4 cup corn starch
- 1 tbsp sesame oil
- 1 tbsp chili garlic paste
- 1/3 cup low sodium soy sauce (or coconut aminos or tamari)
- 3 tbsp brown sugar
- 1/2 cup beef broth
- 1/4 tsp liquid smoke
- 1 tsp ginger paste
- 1/2 tsp tomato paste
- tortilla wraps of choice, 2-3 per person, depending on size of wrap
For Pickled Red Onions
- 1 large red onion, peeled and sliced
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 tsp table salt
- 2 tbsp granulated sugar or honey
For Coconut Beans, Rice & Garnish
- 1 13.5 oz can coconut milk
- 1 15.5 oz can black beans, rinsed
- 1 cup white rice
- optional garnish of parsley, cilantro or green onion
Instructions
- Start by making the Korean beef sauce. In a bowl, mix together the soy sauce, brown sugar, beef broth, sesame oil, chili garlic paste, ginger paste, tomato paste and liquid smoke. If you don't have liquid smoke, that is okay, however I DO recommend it.
- Place the 'carne picada' beef, or beef strips, into the slow cooker. Toss with 1/4 cup corn starch. Pour the sauce over the beef and stir to coat every piece. Place the lid on the beef and slow cook for 6-8 hours on low or 4-5 hours on high. Stir occasionally to ensure even cooking and to prevent burning.
- Once the beef is all set in the slow cooker, make the pickled red onion. Slice the red onion into thin strips, and place them in a mason jar. In a small sauce pan, combine apple cider vinegar, water, sugar (or honey) and salt. Bring the mixture to a boil, then remove from the heat and pour over the red onions. Allow to sit for a few minutes before placing a lid or cover over the glass and carefully placing the glass in the refrigerator.
- About 1/2 an hr before you are ready to serve dinner, make the white rice according to the package instructions. (usually 1 cup rice to 2 cups water)
- At the same time, make the coconut black beans. Combine 1 can of coconut milk with 1 can of rinsed black beans in a pot over medium-high heat. Salt as needed. Bring the mixture to a simmer and continue to simmer until thickened, about 1/2 an hr, stirring frequently to prevent burning. They will thicken up with time: if they are not thickening, increase the heat and stir more frequently to prevent burning.
- When the beef is done, spoon it over warm tortillas. Add a few spoon fulls of white rice and coconut black beans, and top with a generous amount of pickled red onion. Garnish with parsley or cilantro and enjoy!
Notes
- If you have leftover pickled red onions, you can save them in an air tight container in the refrigerator for up to 3 weeks. Add them to any Mexican or asian dishes you make, salads and even avocado toast!
Did you enjoy this Slow Cooker Korean Beef Tacos Recipe?! If so, you should go check out my Korean Crispy Fried Chicken Breasts recipe!
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