Crockpot Korean Gochujang Pot Roast Tacos Recipe
Introduction
These Crockpot Korean Gochujang Pot Roast Tacos bring together tender, flavorful beef with the vibrant heat of Korean chili paste. Perfectly seasoned and slow-cooked, this dish offers a delicious fusion twist on classic tacos that will delight your taste buds.
Ingredients
- 1 (4 pound) chuck roast
- 2 teaspoons ground ginger
- Chili flakes, to taste
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup chopped green onion
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1/2 cup tamari or soy sauce
- 2 tablespoons ginger juice or rice vinegar
- 2 tablespoons maple syrup or honey
- 12 hard or soft taco shells, warmed
- Shredded cabbage or lettuce, for serving
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- Cilantro, green onion, avocado, and crumbled cotija cheese, for serving
Instructions
- Step 1: Arrange the chuck roast in the bottom of your crockpot. Sprinkle ground ginger and chili flakes over the meat. Add sliced shallots, chopped garlic, chopped green onion, Gochujang, tamari or soy sauce, ginger juice or rice vinegar, and maple syrup or honey on top.
- Step 2: Pour 3/4 cup of water into the crockpot, cover it, and cook on LOW for 5 hours or on HIGH for 3 hours, until the meat is very tender.
- Step 3: Remove the roast from the crockpot and shred it using two forks.
- Step 4: Warm the taco shells and stuff each with shredded cabbage or lettuce, followed by the shredded beef. Sprinkle sesame seeds and roasted peanuts over the meat.
- Step 5: Top each taco with cilantro, green onion, avocado slices, and crumbled cotija cheese. Serve with spicy mayo or your favorite sauce.
Tips & Variations
- For an alternative cooking method, roast the pot roast in a Dutch oven at 325°F for 2 1/2 to 3 hours, then increase the heat to 425°F for 10 minutes uncovered to caramelize the top before shredding.
- Adjust the amount of Gochujang to control the spice level, adding more if you prefer extra heat.
- Substitute tamari with regular soy sauce if gluten-free options are not needed.
- Add pickled vegetables or a squeeze of lime for extra brightness in your tacos.
Storage
Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep taco shells separate and assemble tacos just before serving to maintain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a crockpot?
Yes, you can cook the pot roast in a large Dutch oven in the oven at 325°F for 2 1/2 to 3 hours until tender, then increase the temperature to 425°F for 10 minutes to caramelize the top before shredding.
What can I use if I don’t have Gochujang?
If you don’t have Gochujang, try mixing a combination of chili garlic sauce and a little miso paste to mimic the sweet, spicy, and savory flavor profile. However, Gochujang provides a unique taste that’s best for this dish.
Print
Crockpot Korean Gochujang Pot Roast Tacos Recipe
- Total Time: 3 hours 15 minutes to 5 hours 15 minutes (crockpot) or 2 hours 55 minutes to 3 hours 25 minutes (oven)
- Yield: 12 tacos 1x
- Diet: Gluten Free
Description
These Crockpot Korean Gochujang Pot Roast Tacos offer a flavorful fusion of tender, slow-cooked beef spiced with Korean chili paste and aromatic seasonings, served in warm taco shells with crunchy cabbage, toasted sesame seeds, peanuts, and fresh toppings for a deliciously unique meal.
Ingredients
Roast Ingredients
- 1 (4 pound) chuck roast
- 2 teaspoons ground ginger
- Chili flakes, to taste
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup chopped green onion
- 2–3 tablespoons Gochujang (Korean chili paste)
- 1/2 cup tamari or soy sauce
- 2 tablespoons ginger juice or rice vinegar
- 2 tablespoons maple syrup or honey
- 3/4 cup water (for crockpot method) or 1 1/2 cups water (for oven method)
Taco Assembly
- 12 hard or soft taco shells, warmed
- Shredded cabbage or lettuce for serving
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- Cilantro, chopped, for garnish
- Chopped green onion, for garnish
- Avocado slices, for garnish
- Crumbled cotija cheese, for garnish
- Spicy mayo, for serving (optional)
Instructions
- Prepare the roast: Arrange the chuck roast in the bottom of the crockpot or oven-safe Dutch oven. Sprinkle the ground ginger and chili flakes over the roast evenly. Then add the sliced shallots, chopped garlic, chopped green onion, gochujang, tamari or soy sauce, ginger juice or rice vinegar, and maple syrup or honey on top of the meat. Pour the appropriate amount of water (3/4 cup for crockpot, 1 1/2 cups for oven) over the ingredients.
- Cook the roast: For the crockpot method, cover and cook on LOW for 5 hours or on HIGH for 3 hours until the meat is tender. For the oven method, preheat the oven to 325°F (163°C), cover the Dutch oven, and roast for 2 1/2 to 3 hours until the roast is very tender.
- Finish the oven roast: If using the oven method, increase the oven temperature to 425°F (218°C), uncover the roast, and cook for an additional 10 minutes to achieve a deeply caramelized crust on top.
- Shred the meat: Remove the roast from the cooking vessel and shred the beef using two forks until well pulled apart and tender.
- Assemble the tacos: Warm the taco shells. Stuff each shell with shredded cabbage or lettuce, then add a generous portion of the shredded beef. Sprinkle toasted sesame seeds and chopped roasted peanuts over the meat.
- Add garnishes: Top each taco with fresh cilantro, chopped green onions, avocado slices, and crumbled cotija cheese. Optionally, drizzle with spicy mayo for extra flavor.
- Serve: Serve the tacos immediately while warm to enjoy the balanced savory, spicy, and crunchy textures.
Notes
- Gochujang can be spicy, so adjust the amount according to your heat preference.
- Maple syrup or honey adds a subtle sweetness; substitute with brown sugar if needed.
- Using tamari keeps this recipe gluten-free; regular soy sauce contains gluten.
- To speed up cooking, you can use the crockpot on HIGH for about 3 hours.
- Leftover shredded beef can be stored for up to 3 days in the refrigerator or frozen for longer storage.
- Serve tacos with a side of spicy mayo or your favorite hot sauce for added kick.
- Prep Time: 15 minutes
- Cook Time: 3 to 5 hours (depending on crockpot setting) or 2.5 to 3 hours (oven) plus 10 minutes caramelizing
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean Fusion
Keywords: Korean pot roast, Gochujang tacos, Slow cooker tacos, Korean fusion tacos, Spicy beef tacos, Crockpot pot roast
