Korean BBQ Street Tacos

These Korean BBQ Street Tacos were inspired by a love of tacos and Korean BBQ and the need to have both in my life at once!

Korean BBQ Street Tacos

Can I be honest with you???

We eat an extreme amount of tacos in our family. 

Our motto is “Taco All the Things!”

Breakfast tacos, traditional tacos, green chili chicken tacos, pork carnitas tacos, dessert tacos, and pretty much anything else you can image putting into taco shells…we LOVE them all!

This recipe is a perfect weekday recipe due to the fact that it cooks all day in the slow cooker.

Korean BBQ Street Tacos-2

The slow cooker is a life saving device that a mother should never live without in her home! If I could only share with you that wonderful feeling of walking into your home at the end of a long day and smelling the most amazing Korean BBQ and knowing you are just minutes from dinner being on the table… And food being shoved into everyones face!

The Korean BBQ meat itself is deliciously out of this world. But just to send your taste buds into pure heaven, top your Korean BBQ Street Tacos with a simple asian slaw. 

The first time I made this dish, Jon and I both agreed that even though we were totally stuffed full, we wanted to keep eating more tacos just for the pure joy of the flavors in our mouth!
We are seriously ridiculous foodies at heart!

Korean BBQ Street Tacos-1

If you just aren’t into tacos as much as we are, you can also make the meat into rice bowls with some chopped red onions, sliced cucumbers and avocados. (We do that with leftovers…If there are leftovers…)

Korean BBQ Street Tacos
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  1. 2-3 lb Chuck Roast
  2. 1/2 cup Brown Sugar (or Honey)
  3. 2 tbsp Garlic, minced
  4. 1 tsp Onion Powder
  5. 1/4 cup Soy Sauce
  6. 2 tbsp Rice Vinegar (white vinegar substitute)
  7. 2 tsp Sesame Oil
  8. 1/2 tsp ground Black Pepper
  9. 1 tbsp fresh Ginger, grated (1 tsp ground ginger substitute)
  10. 1-3 tsp Sriracha - to taste
Asian Slaw
  1. 3 cups shredded Cabbage
  2. 2 tbsp fresh Cilantro, chopped
  3. 3 tbsp Rice Vinegar
  4. 2 tbsp Sesame Oil
  5. 2 tsp Sugar
  6. 1/2 tsp Salt
  7. 1/4 tsp Black Pepper
  1. Place chuck roast in slow cooker.
  2. In a medium bowl whisk together brown sugar, garlic, onion powder, soy sauce, rice vinegar, sesame oil, black pepper, ginger & Sriracha.
  3. Pour over chuck roast.
  4. Cover and cook on low 7-9 hours or high 5-6 hours.
  5. 30 minutes before serving, remove lid and shred meat.
  6. Leave uncovered and allow shredded meat to soak up juices in bottom of pan.
Asian Slaw
  1. Whisk together rice vinegar, sesame oil, sugar, salt & pepper.
  2. Add cilantro & cabbage. Toss to coat.
  3. Allow to flavor to merry for 10 minutes.
  4. Serve with small taco shells & drizzle spicy mayo on top!
  1. Optional Spicy Mayo: combine 1/4 cup mayo & 1 tbsp Sriracha
All My Good Things http://allmygoodthings.com/
 I hope you enjoy these Korean BBQ Street Tacos as much as my family! We are pretty much obsessed!

Happy Eating!

**This post may contain affiliate links.**

16 thoughts on “Korean BBQ Street Tacos

  • October 12, 2017 at 7:46 pm

    Oh my gosh, these look soooo good. Can’t wait to give them a try.

  • October 12, 2017 at 8:19 pm

    OMG are you serious with these!? I need them in my life – NOW!! hehe!! 🙂 How creative are these tacos!? LOVE IT!

  • October 12, 2017 at 11:03 pm

    Tacos are such a great family fun meal. These look like they would be super tasty!

  • October 12, 2017 at 11:25 pm

    I am vegetarian but those look and sound so good. I will learn how to make that slaw as a garnish for other things.

  • October 13, 2017 at 12:58 am

    I am always looking for new recipes to try. These tacos look so delicious and easy to make. I will have to add them to my meal plan for next week.

  • October 13, 2017 at 1:33 am

    These look absolutely incredible! Totally trying these on our next taco night … my mouth is watering already!

  • October 13, 2017 at 2:22 am

    Looks like Taco Tuesday is going to be getting an upgrade next week! These tacos look so delicious. I’ve never tried Korean before so this recipe is going to be fun to taste.

  • October 13, 2017 at 2:55 am

    Now this is a type of taco we haven’t tried yet! They definitely sound good and we could use a change from our usual beef and chicken ones.

  • October 13, 2017 at 3:55 am

    These look so so great!! I totally have to make these!

  • October 13, 2017 at 4:40 am

    Okay, I need these in my life ASAP! These sound and look amazing and you can’t go wrong with Korean BBQ.

  • August 11, 2018 at 12:48 am

    OMG! Just finished dinner having these wonderful tacos…I can’t say enough about how good they are. Once the meat was cooked and shredded, I took the cooking liquid and reduced it down to a nice thick syrup and poured it back over the meat. Awesome! I didn’t make the slaw, as hubby has tummy problems with cabbage. Instead, I made Asian pickled vegetables (found the recipe on Pinterest), with julienned cucumber, carrot and green onion. The slightly sweet tartness was an excellent compliment to the beef! Served with the spicy mayo. Hubby wants these again…I will gladly make again…and again! Thanks for a superb recipe!

    • August 15, 2018 at 3:44 pm

      Amy!!! This makes me soooo happy! These are the most addicting tacos ever! I love hearing that you love them too! Thank you for taking the time to tell me. -YOU are the best! 🙂


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