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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.Â
So excited to try these!! How much brown sugar should I use instead of the pear?
Hi Krista,
So sorry, I have never used brown sugar in place of the pear, so I am not sure on the measurement for that. Please let me know if you give the recipe a try!! xTieghan
THIS RECIPE IS INSANE!! I’ve cooked dinner for my husband and I every night for like…. the past 7 years we’ve been together. He said that this was the best thing I’ve ever made. Thank you HBH!! A moment in dinner-cooking history for us, haha!
Note – we cooked our meat in the Ninja Foodi and followed your Insta Pot instructions to pressure cook. Worked super well, but might cook for a little less time next time because it was a tad over cooked and hard to shred. BUT amazing none the less.
10 out of 10!
Hey Kelsea,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
I just have to say… I’ve made this four times now in the last 2 months, and it is just really the most delicious thing I think I’ve ever had. All the components work perfectly together. I feel like a professional chef when I serve this. It’s SO good!!! Husband is blown away by this one, too 🙂
Hey Gina,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Another delicious recipe, My family loved this meal. I keep a jar of the Yum Yum sauce in the fridge and use it daily to smother over meats, salads, sandwiches. Yum Yum!
Hi Fiona,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
Wow, this one didn’t disappoint! My toddler loved it too! Did it with flank steak. Don’t skip the sauces, both super delicious. Thanks, Tieghan!!
Hi Lauren,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Amazing!!!! Everyone ate it and loved it, even our kids!
Hi Anitra,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Delicious and already a family favorite. We also add shredded carrots, julienned radishes and thin cucumbers to the mix. Our favorite way is via crockpot (over pressure cooker).
Hey Kathleen,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
amazing.
Hi Lindsey,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Hello! I am making these for the super bowl – my son made for his birthday dinner in January and it was delicious! But I am wondering on make ahead options – if I slow cook them the day before and then just warm/broil before serving the day of would that work? Or let me know if you have any made ahead advice – thanks!
Hey Christine,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Yes, totally that would work well for you! xxT
Looks amazing, could I substitute plain Greek yogurt for the mayo? Or another item. I can’t wait to make this one.
Hi Victoria,
Sure, that would work, I am also not a big mayo fan so I like to use avocado oil mayo or vegan mayo and those usually work well too! Let me know if you have any other questions! xTieghan
Hi Tieghan,
I’m making these for a small dinner party on Saturday. Which margarita (or other cocktail) would you recommend to pair with these? Thanks so much.. can’t wait to make them!
Hey Anne,
Here are a few ideas:
https://www.halfbakedharvest.com/spicy-gingered-mango-margarita/
https://www.halfbakedharvest.com/spicy-cucumber-margarita/
https://www.halfbakedharvest.com/strawberry-hibiscus-ginger-margarita/
Please let me know if you give the recipe a try, I hope you love it! xT
Best tacos ever!! This is in our weekly rotation now. I’ve also made it with chicken thighs (boneless skinless) in the instant pot (6 minutes high pressure and 5 minutes natural release). Turned out great! Thank you Tieghan for another winning recipe!!
Hey there,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Love crockpot recipes. I used flank steak and let it cook 8-9 hours and it was super tender and easy to shred.
Hey Judy,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
This was FANTASTIC. Thanks so much for this recipe.
Hey Kacy,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
If short ribs weren’t so crazy expensive I’d have used those, instead They used flank steak. I can imagine this would be a way better dish with the short ribs. I feel a bit like I just boiled a steak in sugar and vinegar. I’ve never had these as actual street tacos so I’m not 100% what I was going for but decided on my second taco to leave off the queso.
Thanks so much for giving the recipe a try!
I am making this for a crowd for Super Bowl. You mentioned serve with queso.. what kind?
Hi Lauren,
I used queso fresco for sprinkling the tops of the tacos with. Let me know if you have any other questions! xTieghan
The whole family enjoyed these- and that’s no easy feat!
Hey Lindsay,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT