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!
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.
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!
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…)
- 2-3 lb Chuck Roast
- 1/2 cup Brown Sugar (or Honey)
- 2 tbsp Garlic, minced
- 1 tsp Onion Powder
- 1/4 cup Soy Sauce
- 2 tbsp Rice Vinegar (white vinegar substitute)
- 2 tsp Sesame Oil
- 1/2 tsp ground Black Pepper
- 1 tbsp fresh Ginger, grated (1 tsp ground ginger substitute)
- 1-3 tsp Sriracha - to taste
- 3 cups shredded Cabbage
- 2 tbsp fresh Cilantro, chopped
- 3 tbsp Rice Vinegar
- 2 tbsp Sesame Oil
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Place chuck roast in slow cooker.
- In a medium bowl whisk together brown sugar, garlic, onion powder, soy sauce, rice vinegar, sesame oil, black pepper, ginger & Sriracha.
- Pour over chuck roast.
- Cover and cook on low 7-9 hours or high 5-6 hours.
- 30 minutes before serving, remove lid and shred meat.
- Leave uncovered and allow shredded meat to soak up juices in bottom of pan.
- Whisk together rice vinegar, sesame oil, sugar, salt & pepper.
- Add cilantro & cabbage. Toss to coat.
- Allow to flavor to merry for 10 minutes.
- Serve with small taco shells & drizzle spicy mayo on top!
- Optional Spicy Mayo: combine 1/4 cup mayo & 1 tbsp Sriracha
Happy Eating!
Keikilani
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Oh my gosh, these look soooo good. Can’t wait to give them a try.
OMG are you serious with these!? I need them in my life – NOW!! hehe!! 🙂 How creative are these tacos!? LOVE IT!
We could eat tacos every night for dinner. These look delicious.
I LOVE Korean BBQ! I can’t wait to try these!!!
Tacos are such a great family fun meal. These look like they would be super tasty!
I am vegetarian but those look and sound so good. I will learn how to make that slaw as a garnish for other things.
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.
These look absolutely incredible! Totally trying these on our next taco night … my mouth is watering already!
I need a second dinner. Why? Just so I cane at these!!
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.
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.
These look so so great!! I totally have to make these!
Okay, I need these in my life ASAP! These sound and look amazing and you can’t go wrong with Korean BBQ.
This looks really good! I would love to try this for our next taco night!
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!
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! 🙂
About how many tacos will this make if I use the small street taco size tortillas?
I would predict you could get 20 small size tacos out of this meal.
Made these last week for lunch guests. Everyone loved them! I will definitely make them again.
Because I needed the recipe ready by noon, I cut up the roast into chunks the night before and browned then in a little avocado oil. I put the meat in my crockpot and poured the marinade over the top. It cut down the cooking time and final prep at the end.
Thanks for a great recipe!
This makes me so happy! And a great idea to cut up the roast to make for quicker cook time! BRILLIANT!
So I actually made these with pork shoulder instead and cut it up and seasoned it with salt and pepper and just browned it all in the instant pot, then used all the rest of the ingredients and cooked in the instant pot for 45 minutes on manual, 20 minute natural pressure release, shredded, and then broiled in the oven for Korean Carnitas. Also served on bao buns instead of tortillas. BOMB.
GIRL! That sounds so delish!
Wow! These tacos were SO good. My whole family loved them! I only used 1/4 cup of brown sugar to cut calories/sugar and it turned out great. Also, I added jalapeno and green onion to the Asian Slaw for an extra kick. I will definitely be making them again! Thanks for an awesome recipe!