This post may contain affiliate links, please see our privacy policy for details.

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce. Shredded beef in a sweet and spicy Korean inspired sauce topped with slaw and the yummiest sauces. Inspired by the tacos served up on the streets of LA, but with my own twist. These tacos are made in the crockpot (along with instant pot and oven variations). They’re the best tacos to really switch up your weekly taco night.

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com

With the Olympics coming up in February, I keep thinking back to our time spent in South Korea 4 years ago. One, it’s so crazy that it’s been 4 years since we all traveled across the world to watch Red compete. We’re so excited for this year’s Olympics in Bejing (but bummed we can’t be with Red and Hailey this time). My memories of Korea have me craving those Korean flavors we all enjoyed while there.

Surprisingly, the Korean taco is more of an LA thing, but the flavors are just so delicious. These tacos are inspired by those famous LA food truck tacos. I did a little bit of my own thing here and they turned out so good! Everyone really loved these.

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com

The meat

I actually used Korean short ribs from Five Mary’s Farms, which were so awesome. You could also use regular short ribs (though I would just use boneless). A flank steak works in a pinch too.

The sauce is a mix of soy sauce (I use Tamari, which is just gluten-free soy sauce…I actually think it’s better), rice vinegar, and honey with lots of ginger and garlic. Brown sugar is traditional, but I wanted to use something healthier. The pear also sweetens the sauce slightly too.

Pour the sauce over the meat, then cook low and slow in the slow cooker. You can also use the instant pot or even the oven.

Just before serving, I like to put the shredded meat under the broiler to caramelize it and get some of it a little crispy. Delicious.

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com

The yum yum yummm sauce

I stole this name from the creamy pink sauce often served at Japanese steakhouses alongside steaming plates of food. Everything I found online was a little different for the sauce, which is tomato-based and made with a little butter.

I wanted something creamy, but spicy, so I made my sauce with Gochujang, which is Korean chili paste. It’s been one of my favorite ingredients for years. I love to use the Mother-In-Laws brand, which doesn’t have any weird ingredients or a lot of added sugar. 

It’s so delicious, so I thought it would be fun to just call it yum yum yummm sauce.

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com

Serving

Do these tacos up with a quick homemade slaw. Then top with that yum yum yummm sauce. If you love sauces like we do, you can also make a simple sesame salsa verde with store-bought salsa verde and sesame seeds.

There’s a lot happening with these tacos. Lots of sauce, slaw, and, of course, that caramelized Korean beef. Definitely not your average taco, but so flavorful and delicious. These are the perfect tacos to switch things up any night of the week!

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com

Looking for other Korean inspired recipes?? Here are my favorites: 

Sheet Pan Korean Chicken Bowl

Oven Fried Korean Popcorn Chicken

30 Minute Korean Beef and Peppers with Sesame Rice

Lastly, if you make this Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6
Calories Per Serving: 480 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

  • 3 pounds boneless short ribs or 2 pounds flank steak
  • 3/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tablespoons Gochujang (Korean chile paste)
  • 1 inch fresh ginger peeled
  • 4 cloves garlic
  • 1 small pear, cored and quartered
  • 8-10 corn or flour tortillas, warmed
  • sesame salsa verde, for serving (see notes)
  • avocado, sesame seeds, queso, for serving

Slaw

Yum Yum Yum Sauce

Instructions

  • 1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your crockpot. Stir in 1/2 cup water. Add the meat, then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
    2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet and lightly shred. Add 1/2 cup of the cooking liquid. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
    3. To make the slaw. In a bowl, mix the cabbage, cilantro, green onions, peppers, lime juice, soy sauce, and rice vinegar.
    4. To make the sauce. Combine all ingredients in a bowl.
    5. Stuff the meat, slaw, and avocado, into the warmed tortillas. Top with sauces, sesame seeds, and cheese.

Instant Pot

  • 1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your instant pot. Stir in 1/2 cup water. Add the meat, then seal the lid and cook on high pressure for 25 minutes.
    2. Follow the directions as directed above for steps 2-5.

Oven

  • 1. Preheat the oven to 325° F.
    2. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into a large dutch oven. Stir in 1/2 cup water. Add the meat, cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.
    3. Follow the directions as directed above for steps 2-5.

Notes

Sesame Salsa Verde: combine 1 1/2 cups salsa verde, 1-2 tablespoons Gochujang, 1 tablespoon soy sauce, and 2 tablespoons sesame seeds. Serve with the tacos. 
View Recipe Comments
Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    5 star Yum! I just made this tonight and had to leave a comment. Soooooo good! I made this with 1lb. ground elk, half the amount of marinade/sauce/slaw and just sautéed in the pan. I also just happen to have pickled red onions on hand and oh boy, they were delish on these tacos. Will definitely keep this recipe in the rotation. Thanks Tieghan!

    1. Hey Bri,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

  2. 5 stars
    So good. I’ve made this three times and find myself getting a piece of leftover meat in the middle of the night. The flavor is just delicious. I think I’ll try it with pork butt next time. Love love love your website.

    1. Hey Andrea,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan

  3. 5 stars
    These are AMAZING! Would be perfect for entertaining. We were able to get three meals out of this (for 2) and already craving them again!

    1. Hey Haley,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! xx

  4. So good!!! I made for my husband and I. I’m a vegetarian so I used toasted cauliflower florets instead of the meat, then drizzled with the same sauce. Any recommendations for a side dish to serve with? 😍

    1. Hi Hali,
      Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan

  5. So amazing!!! We used flank steak and also made the yum yum sauce with tahini from one of your cook books (a fantastic addition by the way). Huge hit with the in-laws too!

    1. Hey Kelle,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan

      1. Anyone tried this with coconut aminos? As prescribed it’s my favorite recipe ever but I’m nursing and my baby is allergic to soy.

        1. Hi Rachel,
          Coconut aminos will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

  6. 5 stars
    Delicious! The flavor combo is amazing! 🔥
    Made both sauces and I agree with others- do not skip! Thanks for another great recipe HBH!! 🙂

    1. Hey Lisa,
      Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan

  7. 5 stars
    This is amazing! I’ve made it multiple times and we look like rockstars when we serve it to guests ☺️ I have a big family & short ribs are pricey where we live, so I make it with chuck roast & cook for 60 min in the instant pot- truly the most delicious meal. The slaw and yum yum sauce bring it over the top. Oh, and I have never remembered yo add the pear 🙃

    1. Hey Stefanie,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx

  8. 5 stars
    SO GOOD. Making for the second time today with short ribs instead of flank steak, so excited to see how they turn out.

    1. Hey Megan,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT