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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.
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.
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.
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.
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!
Looking for other Korean inspired recipes?? Here are my favorites:
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
Servings: 6
Calories Per Serving: 919 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 3 cups shredded green cabbage
- 1 cup fresh cilantro, chopped
- 6 green onions, chopped
- 1-2 fresno peppers, seeded, if desired, and sliced
- 1/4 cup lime juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
Yum Yum Yum Sauce
- 1/2 cup olive oil mayo
- 1-2 tablespoons Gochujang (Korean chile paste)
- 2 teaspoons low sodium soy sauce
- juice from 1/2 a lime
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.
Do you think this recipe would be good with chicken instead? Any recommended adjustments?
Hey Anna,
Sure, chicken thighs would be great to use here! Please let me know if you give this recipe a try, I hope it turns out well for you! xx
It works great!
Glad to hear this Cary!!
Would cooking meat from frozen in the Instant Pot work? If so, how should cooking time be adjusted?
Hi there,
Sorry, I wouldn’t recommend that, I always like to thaw my meat first. Please let me know if I can help in any other way, I hope you love this recipe! xx
This is one of my absolute favorite recipes for entertaining. So good to come home to after a day of skiing!! So glad to find halfbaked harvest. I have added fresh roasted tomatillo salsa and amended as you suggest with sesame and chilli paste.
Thank you!!
Hey Lois,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Be sure to use low sodium soy sauce. Even with reduced sodium tamari we found it too salty. Not our fave overall, so I think we will stick to bulgogi tacos.
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT