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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.

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!

@halfbakedharvest

Korean inspired tacos #crockpot #yumyumsauce #streettacos #tacosauce #tacos #crockpotrecipe #instantpot #losangeles

♬ Time of the Season – The Zombies

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
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.

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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

US Customary – Metric

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

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Comments

  3. Loved this dish! Added an onion to the crockpot because I had one I needed to use, and it was delicious. The slaw and yum yum sauce were so so good. We have a lot leftover, I am wondering what I could do fun with them instead of tacos?!

    Reply

    1. Hey Caroline,
      Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. You could put the meat over a salad or make a bowl with it. Thanks for sharing your comment! xTieghan

      Reply

  4. 5 stars
    This was so good! We only had rump steak so it was a bit dryer and I used doritos nacho cheese haha but the flavour and texture combo of this one is to die for

    Reply

  5. 5 stars
    Another hit. These tacos were amazing, the sauce was so delicious, my family have asked for this one to be added to our regular meal rotation.

    Reply

  6. Made these Korean short ribs tonight for playoff Sunday and they were soooooooo good!! Delicious!! We didn’t even do the broiling at the end, they were so tender and flavorful we dug right in. Thank you for another great recipe!

    Reply

  7. 5 stars
    Excellent! Made these for my boyfriend and they were a huge hit! Can’t believe how much we ate of it 🙂 delicious, like all of your recipes, thanks Teighan.

    Reply

  8. 5 stars
    This was really, really delicious. Followed recipe exactly. Simple to assemble. Sauce and slaw are a must! Will be making this again for sure. Thank you!!

    Reply

    1. Hi Marcia,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

  9. 5 stars
    These flavors are unreal! The tacos were delicious. We made bowls out of the left overs the next day with rice, all the fixings for the tacos and topped with sriracha and a creamy lime cilantro dressing! Thanks for an amazing recipe!

    Reply

    1. Hey Danielle,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

  10. 5 stars
    WOW! So incredibly yummy! Made this recipe while we were on a cabin get away. Being able to throw it all in a slow cooker really made having a delicious meal away from home a breeze. I will definitely be whipping out this recipe to impress friends and family for dinner parties!

    Reply

    1. Hi Whitney,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

  11. 5 stars
    This was super delicious and the whole family loved this taco variation! I was glad I prepped everything the night before so that it was very simple the next day. I would never have thought to use a flank steak in this way!

    Reply

    1. Hi Sarah,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

      Reply

  13. 5 stars
    So yummy! This is my new favorite; I have made it two times in three weeks in the pressure cooker. I use what is in my freezer, right now it’s a bone in pot roast, and this recipe is amazing, flavorful and enjoyed by all – Thank you for such an inspiring go to meal that makes the best left overs!

    Reply

  14. 5 stars
    This was amazing! Used an elk roast in place of short ribs as it’s what I had on hand and it was still excellent despite being a much leaner cut of meat. Will make again!

    Reply