Crockpot Korean Beef Tacos With Cucumber Slaw

Name: Crockpot Korean Beef Tacos With Cucumber Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cucumber Slaw; 2 cucumbers (seeds removed); 4 teaspoons rice vinegar; 1 teaspoon sugar; 1/4 teaspoon salt; 1 teaspoon crushed red pepper flakes (to taste); For the Korean Beef; 2 1/2 lbs lean beef (ribs or other shreddable beef); 1 1/2 cups low sodium soy sauce; 1 2/3 cups brown sugar, packed; 10 garlic cloves, grated; 4 tablespoons ginger, grated; 6 tablespoons rice vinegar; 2 tablespoons dark sesame oil; 2 tablespoons canola oil (or other mild vegetable oil); 1 -2 teaspoon crushed red pepper flakes; 1 -2 tablespoon chili paste (optional); For the tacos; 16 small flour tortillas; bean sprouts; cilantro; sriracha sauce (for the brave)

Servings: persons

For the Cucumber Slaw
2 cucumbers (seeds removed)
4 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes (to taste)
For the Korean Beef
2 1/2 lbs lean beef (ribs or other shreddable beef)
1 1/2 cups low sodium soy sauce
1 2/3 cups brown sugar, packed
10 garlic cloves, grated
4 tablespoons ginger, grated
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons canola oil (or other mild vegetable oil)
1 -2 teaspoon crushed red pepper flakes
1 -2 tablespoon chili paste (optional)
For the tacos
16 small flour tortillas
bean sprouts
cilantro
sriracha sauce (for the brave)

1
For Cucumber Slaw:
2
Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better).
3
For the Korean Beef:
4
Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce.
5
For the tacos:
6
Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.

2521

kcal

Calories

Fat

367

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Cucumber Slaw, 2 cucumbers (seeds removed), 4 teaspoons rice vinegar, 1 teaspoon sugar, and more.

Yes, Crockpot Korean Beef Tacos With Cucumber Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!