Sweet Korean BBQ Beef Tacos

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Sweeten up weeknight dinners with these Sweet Korean BBQ Beef Tacos made with amazingly tender, super flavorful Korean beef prepared in the crockpot. Layered on tortillas with crisp veggies and sour cream!

Living for Taco Night or Taco Tuesday at home? Try more recipes that the whole family will love, like my easy Fish Tacos or Instant Pot Chicken Carnitas!

Three Korean beef tacos filled with shredded BBQ beef and veggies, served on a plate.


The Best Korean BBQ Beef Tacos

Every so often, I have one of those weeks that feels like I’m zooming in absolute circles. I can’t tell if I’m coming or going! Luckily, I’ve picked up a few tricks to get ahead of the game. My crockpot is one of them. Beef Chuck Roast is the other! Together, they’re my secret weapons, and I know I can always throw a chuck roast in the slow cooker and end up with something simply delish.

A few low and slow hours in the crockpot was all it took to transform some grocery store beef chuck into these insanely delicious and easy Korean beef tacos. This is truly one of the best slow cooker beef recipes EVER. The meat came out so saucy and succulent, to rave reviews from the hubs and kids. 

Wrapped up inside warm flour tortillas with fresh garnishes, the sweet-savory flavors of this Korean BBQ beef recipe really shine. Family Taco Night just got a MAJOR upgrade! If you’re in the mood for something different next time, try our carnitas tacos recipe for another flavorful twist.

Three Korean beef tacos filled with shredded BBQ beef and veggies.

What You’ll Need

Ok, so this may seem like a longer ingredients list than usual for an “easy” dinner, but trust me, the slow cooker takes care of almost everything! Here’s what you’ll need to achieve the most sensational and saucy Korean BBQ beef:

For the Korean BBQ Beef

  • Boneless Beef Chuck: You can find this cut in most grocery stores. Convenience in beef roast form!
  • Beef Broth: Choose a good quality broth for the utmost flavor.
  • Soy Sauce: I use the reduced sodium version, to have better control over the saltiness. You can sub in regular soy sauce if you prefer.
  • Brown Sugar: This is what gives this beef taco recipe it’s super-awesome sweet and caramelized flavor. 
  • Garlic: Whole cloves, minced.
  • Sesame Oil: I strongly recommend investing in some sesame oil for the flavor it brings to Asian-inspired recipes. It honestly can’t be matched!
  • Rice Wine Vinegar: Another staple, for some zesty acidity. Yum!
  • Hot Sauce: Use your favorite! Sriracha, Tabasco, or any chili sauce you prefer.
  • Cornstarch: This is used to create a slurry that will thicken the sauce a bit.
  • Onion Powder
  • Ground Ginger & Black Pepper: For seasoning.

For Serving

  • Flour Tortillas
  • Sour Cream
  • Lettuce
  • Shredded Carrot 
  • Shredded Red Cabbage

What Kind of Beef Should I Use?

I’m partial to tender beef chuck roast for its shredding abilities and also the rich, beefy taste. If you’re not using chuck roast for your beef tacos, I’d recommend flank steak or sirloin, thinly sliced, as the next best alternatives.

The ingredients for Korean BBQ beef tacos.

How to Make Korean BBQ Tacos at Home

It doesn’t get easier than setting the ingredients to cook first thing in the morning, and then coming back to delicious-smelling, unbelievably tender beef that’s ready to shred and serve. Here’s what’s involved in making these amazing Korean tacos:

  • Make the Sauce: Whisk together the beef broth, soy sauce, sesame oil, vinegar, and other sauce ingredients as well as the onion. Add in the fresh cracked black pepper.
  • Assemble in the Slow Cooker: Place the chuck roast in the slow cooker, pour in the sauce mixture, and give it a stir.
  • Cook: Leave the beef to cook in your slow cooker for 7 to 8 hours on low, or 4 to 5 hours on high. This beef recipe cooks itself while you live your best life. ? When it’s finished cooking, the beef will be super tender but still hold its shape.
  • Thicken: In a small bowl, create a slurry with water and cornstarch. Add the mixture into the crockpot and let the beef cook until thickened.
  • Shred: Shred the cooked beef and add it back into the crockpot while you prepare your taco accessories!
  • Serve: Prep your flour tortillas, give them a dollop of sour cream each, and then top them with shredded veggies and your delicious Korean BBQ beef.
Saucy Korean BBQ beef in a bowl.

Tips for Success

  • Use Tender Beef: As mentioned, tender cuts of beef work best for this Korean beef tacos recipe. Beef chuck roast, beef sirloin, or flank are first choice.
  • Use Pre-Shredded Coleslaw Mix: If you’re short on time, use a bag of pre-prepared coleslaw mix instead of shredding your own veggies. I won’t tell! ?
  • Warm Up Your Tortillas: Heat the flour tortillas following the package directions, or warm the tortillas for a few seconds per side in an un-greased pan on the stovetop.
  • Double Up: Double the tortilla layer = double the filling! Ok, so maybe a girl can dream. But doubling up on the flour tortillas does help prevent tearing and also keeps everything together.
Three Korean beef tacos filled with shredded BBQ beef and veggies.

Variation Ideas

Tacos are the ultimate DIY dinner! From toppings to dressings, you can really spice things up at your kitchen table. 

  • Top beef tacos with other ingredients like avocado, pineapple, and green onions. 
  • Substitute the shredded vegetables with mild or spicy kimchi.
  • Garnish with cilantro, parsley, or sesame seeds.
  • Use your favorite dressing in place of sour cream. Spicy mayo is great, and I love these flavorful beef tacos with my Creamy Avocado Lime Dressing or Dijon Balsamic Dressing!
  • Serve your slow cooker Korean beef rolled up in Lettuce Wraps instead of tortillas.

Serving Suggestions

Not only is this crockpot Korean beef convenient, the sauce is also sooo, so tasty. Just add in your favorite meat or vegetables, and you have a delicious meal with lots of possibilities!

Like my Korean Beef Bulgogi, this easy homemade Korean BBQ recipe is just as perfect to serve over pasta and rice as it is wrapped up in taco tortillas! Here are some ways to serve it (with or without the tortillas!):

A flour tortilla filled with Korean beef and shredded veggies.

How to Store and Reheat Leftover Beef

  • Leftovers will keep airtight in the fridge for 3 to 4 days.
  • You can store it in containers or wrap the beef up tightly in layers of plastic wrap or foil. Reheat your BBQ beef in the microwave or sautéed on the stovetop until heated through.
  • How to Freeze Leftover Beef: If you’d like to freeze your leftover slow cooker beef, simply store it airtight in containers or bags and keep it frozen for up to 4 to 6 months.
  • Thaw the beef in the fridge overnight and then reheat it using the stove or microwave, for easy tacos in no time.

More Flavor-Packed Taco Recipes


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5 from 10 votes

Sweet Korean BBQ Beef Tacos

Sweet Korean BBQ Beef Tacos made with amazingly tender, super flavorful Korean beef prepared in the crockpot!
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12


  • 1 cup beef broth
  • ½ cup reduced sodium soy sauce
  • ½ cup brown sugar
  • 4 garlic cloves,, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon hot sauce,, or to taste
  • 3 pounds boneless beef chuck,, cut into 3 to 4 chunks
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 large onion,, thinly sliced
  • 8 to 10 flour tortillas
  • 1/2 cup sour cream
  • 3 cups lettuce
  • 1 carrot,, shredded
  • 1 cup shredded red cabbage
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  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, sriracha and pepper.
  • Place meat and onion in the slow cooker and stir in the prepared beef broth mixture.
  • Cover and cook on low for 7 to 8 hours or high heat, 3 to 4 hours. The meat should be very tender but retain shape.
  • In a small bowl, whisk together the corn starch and water. Stir the mixture into the beef broth and continue to cook for 30 minutes or until thickened.
  • Remove beef and shred it; place it back in the slow cooker and stir around.
  • Prepare your tacos by spreading a tablespoon of sour cream on each tortilla.
  • Add lettuce, shredded carrots, and cabbage.
  • Top with meat mixture and serve immediately.


Serving: 1taco | Calories: 353kcal | Carbohydrates: 25g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 647mg | Potassium: 572mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1098IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. carmen says:


    1. Katerina says:

      Thank YOU! I am very glad you enjoyed it! 🙂

  2. Cindy says:

    How much fresh ginger to sub for ground?

    1. Katerina says:

      1/4 teaspoon of ground ginger is equivalent to 1 teaspoon of grated fresh ginger. I would use about a tablespoon of grated fresh ginger.

  3. Marian says:

    These were awesome and so easy! I used 2 TBS Gochujang for the hot sauce and fresh ginger since I had it in the freezer. Thanks for the recipe!

  4. Jen says:

    These are the BEST tacos ever!! The flavors are outstanding. It was definitely a hit in our home!!

    1. Katerina Petrovska says:

      That’s wonderful! I’m very happy everyone loved it! Thank YOU! 🙂

  5. Catalina says:

    I can’t resist to tacos for dinner! My family will go crazy over it!

    1. Katerina Petrovska says:

      I hope everyone enjoys them! Thank YOU! 🙂

  6. Beth says:

    These tacos are so good! I made them yesterday for Taco Tuesday, and they were an absolutely HUGE hit!

    1. Katerina Petrovska says:

      That’s wonderful to hear! I’m very happy everyone loved these!! Thank YOU! 🙂

  7. Erin | Dinners,Dishes and Dessert says:

    Love these tacos! Can’t wait to try them!

    1. Katerina Petrovska says:

      Thank YOU! I hope you’ll enjoy it! 🙂