Love these Slow Cooker Korean Beef Tacos? Check out our other fabulous Korean Food Recipes!
My brother and his wife live in Korea. When he moved there to teach English, none of us expected him to meet and marry such a warm, generous person. The Korean culture suited him perfectly, and while we miss them when they’re far away, the visits come with a delicious perk: they bring suitcases of Korean food treats. I’m supposed to share them with my family, but I admit I savor much of it first.
I worked on recreating Korean flavours long before their first visit so their time here would feel familiar. Now I’m hooked. Korean cuisine is, to me, wonderfully comforting: hearty, full of layered flavours, and often with a little kick from gochujang, the fermented red chili paste that adds spicy, savory depth. The best part is how accessible Korean cooking can be at home. Once your pantry has a few staples, you’re just a few steps from amazing, home-cooked Korean meals.
*Gochujang: a thick, brick-red, fermented hot pepper paste that tastes spicy and salty—a true umami boost.
This recipe shows both why Korean food is so satisfying and how easy it can be. While tortillas aren’t traditional in Korea, I love this beef served as tacos—charred tortillas make a fantastic delivery system for the tender, flavourful meat. If you prefer authenticity, serve the beef over sticky rice; it’s equally delicious that way. For me, tacos won the day.
Don’t be intimidated by the ingredient list — it looks long but mostly includes common pantry items and the steps are simple. Start by seasoning boneless beef short ribs generously with salt and pepper. I have a major soft spot for short ribs; they brown beautifully and become incredibly tender with slow cooking.
Browning the ribs in a very hot pan is essential. Many expect slow-cooker recipes to skip any stove-top work, but searing builds crucial flavour. While you brown the meat, whisk together the sauce in the slow-cooker: grated pear, grated ginger, minced garlic, soy sauce, gochujang, sesame oil, mirin (or rice wine vinegar), pear or apple juice, and brown sugar. Nestle the browned ribs into the sauce, cover, and let the slow-cooker work until the beef pulls apart easily with forks.
When the meat is done, transfer it to a tightly sealed container and chill it in the refrigerator. Taste-testing a short rib at this stage is a reliable quality-control move—I won’t apologize for that.
Pour the cooking liquid into a heat-safe container, cover, and refrigerate until the fat rises and solidifies on top. Skim off the fat and reserve the delicious sauce. You may have more sauce than you need; keep leftovers for drizzling over rice or bowls later.
Reheat the beef if necessary, shred it with two forks, and toss with just enough sauce to keep it moist without making it soggy. Serve on charred flour tortillas with kimchi or an Asian-style slaw, add Asian pickled carrots if you like, and finish with a drizzle of Sriracha. Cilantro isn’t traditional in Korean food, but I add a few leaves on my tacos when I’m craving that bright flavor—do the same if it appeals to you.
This recipe makes excellent leftovers and freezes well in single-meal portions, which is perfect for quick weeknight dinners or for stocking the freezer. It’s a great addition to any make-ahead meal plan—double or triple the batch if you’re feeding a crowd or planning to freeze some for later.
Slow-Cooker Korean Beef Tacos | Make Ahead Mondays
Rebecca Lindamood
Pin Recipe
Ingredients
- 4 pounds boneless beef short ribs
- Salt and freshly ground black pepper
- 1 teaspoon vegetable or peanut oil
- 1 cup pear juice or unsweetened apple juice
- 3 tablespoons minced garlic
- 3–4 inches fresh ginger root, grated
- 1/2 cup light brown sugar
- 1/2 cup gochujang
- 1/4 cup mirin or rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 pear, peeled, cored, and stem removed
To Serve:
- Flour tortillas, charred or warmed
- Kimchi or Asian-style slaw and Asian pickled carrots
- Fresh cilantro leaves, if desired
- Sriracha
Instructions
- Generously salt and pepper the beef short ribs and set aside.
- Heat a heavy-bottomed skillet over high heat for 2–5 minutes. While it heats, stir together garlic, grated ginger, light brown sugar, gochujang, mirin or rice wine vinegar, sesame oil, and soy sauce in the slow-cooker. Grate the pear into the sauce. Cover and set the slow-cooker to HIGH.
- Add the oil to the hot skillet, swirl to coat, and sear as many ribs as fit without crowding. Brown each side—about 2–3 minutes per side—until deep brown on all sides. Transfer browned ribs to the slow-cooker and repeat until all ribs are browned. Return the hot pan to the burner, pour in the pear or apple juice to deglaze, scrape up browned bits, and pour that liquid into the slow-cooker. Cover and cook on HIGH for about 4 hours, or until the beef pulls apart easily.
- Use tongs to transfer cooked beef to a container and refrigerate. Pour the cooking liquid into a heat-proof container, cover, and chill until fat rises and solidifies. Skim and discard the fat, reserving the sauce.
- Reheat the beef if needed, shred with two forks, and toss with enough sauce to keep it moist without making it soggy. Serve on charred tortillas with kimchi or Asian slaw, pickled carrots, cilantro if desired, and a drizzle of Sriracha.
Nutrition
Carbohydrates: 25 g
Protein: 14 g
Fat: 33 g
Saturated Fat: 13 g
Cholesterol: 62 mg
Sodium: 295 mg
Potassium: 300 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 10 IU
Vitamin C: 5.5 mg
Calcium: 49 mg
Iron: 2.4 mg
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if precise values are needed.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creation!