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Crockpot Korean Gochujang Pot Roast Tacos. Slow-cooked beef chuck roast in a sweet and spicy Korean chile sauce with caramelized shallots. As the meat slowly cooks, it will caramelize and fall apart. Shred the meat, then stuff it into warm taco shells with spicy mayo and crumbled cotija cheese. These tacos are saucy, spicy, and so yummy! They’re especially great on a busy day!
Woohoo, tacos on Tuesday! Korean-inspired to switch things up and add some flavor to our week! I love this fun Korean-inspired fusion taco. It reminds me a bit of the Korean street foods we enjoyed while visiting Seoul, but it’s also very Americanized at the same time.
These are so yummy and easy!
It was around this time last year when I started cooking more with chuck roast. Whether it was slow-roasted in the oven or cooked in the crockpot, I’ve been enjoying using this cut of meat. And I’ve been using it for many dishes other than just traditional pot roast!
Tacos are one of my favorite recipes to make using a chuck roast. Since I’ve already shared my favorite chipotle pot roast tacos, I wanted to share something completely new and different. We love Korean-inspired beef or pork bulgogi-style tacos, so I knew that slow cooking a roast in my favorite Gochujang sauce would come out SO GOOD.
These tacos turned out delicious, with spicy-sweet meat, which my family really enjoyed! Remember, we are very much a taco family!
Here are the details
Taco Ingredients
- beef chuck roast
- ground ginger – you could easily use grated fresh ginger too
- chili flakes – I use a mix of Korean chili flakes and crushed red pepper flakes
- shallots
- garlic
- green onions – or scallions? What do you call them?
- tamari – or soy sauce
- ginger juice (this is from the brine of a pickled ginger jar), or use rice vinegar
- maple or honey – I love honey
- hard or soft shell tacos – see my notes on these down below
- shredded cabbage or lettuce
- toasted sesame seeds
- roasted peanuts
Ingredients – for serving
Use any mix of fresh chopped cilantro, green onions, avocado, and crumbled up cotija cheese. I typically use all of the above, including my spicy mayo (ingredients below).
Spicy Mayo Ingredients
- chili paste
- honey
- toasted sesame oil
- plain Greek yogurt or mayo – or use half mayo and half yogurt
Special Tools
For this recipe, you’ll need either a crockpot or a large dutch oven to slowly braise the meat.
Steps
Step 1: slow-cook the meat
This is essentially a 2-step recipe. Add the chuck roast to the bowl of your crockpot (or braiser). Then add the ginger and season to taste with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari, ginger juice brine, and honey.
Now, pour over some water, then cover and let the roast cook low and slow. Ideally all day, but you can make this in as quick as 3 hours in the oven.
Step 2: shred the meat
When the roast is falling apart, remove it from the pot and shred the meat.
Step 3: the sauce
For my spicy mayo, simply add everything to a bowl: the yogurt or mayo, chili paste, honey, and toasted sesame oil. Then, season with salt and extra chili flakes and mix until creamy. The recipe is in the ingredient notes!
Step 4: assemble
I used soft shells tortillas from Caramelo Tortillas that I had on hand. We love their tortillas. Using good tortillas is the key to great soft-shell tacos, and theirs are the best. I like the pork and duck fat options.
Stuff the meat into the charred tortillas. Then, take the sauce left in the pot and spoon it over the meat. Add toasted sesame, maybe some peanuts, and all of your favorite taco toppings: avocado, cilantro, and lots of sharp cheddar cheese and/or cojita cheese.
You could even do burrito bowls and serve the meat over rice with chips for scooping! YUM!
Looking for more simple weeknight recipes? Here are a few of my favorites:
Crispy Cider Braised White Chili Chicken Tacos
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Crockpot Crispy Buffalo Chicken Tacos
Lastly, if you make these Crockpot Korean Gochujang Pot Roast Tacos, 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 Gochujang Pot Roast Tacos
Servings: 8
Calories Per Serving: 268 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 (4 pound) chuck roast
- 2 teaspoons ground ginger
- chili flakes
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup chopped green onion
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1/2 cup tamari or soy sauce
- 2 tablespoons ginger juice or rice vinegar
- 2 tablespoons maple or honey
- 12 hard or soft taco shells, warmed
- shredded cabbage or lettuce for serving
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- cilantro, green onion, avocado, and crumbled cotija cheese, for serving
Instructions
Crockpot
- 1. Arrange the pot roast in the bottom of the crockpot bowl. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.2. Pour over 3/4 cups water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.3. Remove the meat from the crockpot and shred it using two forks.4. Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.
Oven
- 1. Preheat the oven to 325° F.2. Arrange the pot roast in the bottom of a large, oven-safe Dutch oven. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.3. Pour over 1 1/2 cups water. Cover and roast for 2 1/2 to 3 hours or until very tender.4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Shred the roast using two forks.5. Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.
Notes
Spicy Mayo: Combine 2 tablespoons of chili paste, 2 teaspoons honey, 2 teaspoons toasted sesame oil, and 1/2 cup plain Greek yogurt or mayo. Season with salt and chili flakes. The sauce will keep for one week in the fridge.
This post was originally published on March 11, 2025
Very flavorful. My husband said it is the best thing I have ever made! Thank you so much for sharing your recipes with us!
Thanks so much, Jess:) Love to hear this recipe was a hit, I appreciate you making it! xx
Back to rate the recipe.. So delicious!! Teenagers and adults alike devoured the tacos and even my younger kids enjoyed them. Gochujang for the win, and I admittedly also love anything with spicy mayo. This will make the regular rotation. Thanks for publishing a great recipe!
Hey Val,
Amazing!! So glad to hear this recipe was such a hit, I appreciate you making it and your feedback! xT
Is this something I can do in the instant pot? If so, recommended time? Would I need to adjust the liquids?
Hi Claire,
So sorry, I have not tested this recipe in the instant pot, but I would do at least 60 minutes on high pressure. I hope this helps! xx
For all the commenters complaining about their slow cookers not cooking this roast in the recommended time, I feel like slow cookers are unique and you kind of have to know yours to know how things will go. I have this recipe in my slow cooker now (cannot wait to try it!!), and I know my slow cooker is SLOW, so it’s not going to get anywhere near cooking a 4lb roast in 3-5 hours. I adjusted: I’m using stew meat instead and plan to cook it on high for 5-6 hours because that’s what my slow cooker will need. This is my 6 qt slow cooker. My 8 qt could do it in the recommended time without a problem, it just happens to be in a box because I’m moving. Please use common sense and adjust for your particular machine. 🙂
Thanks so much, Val:) I hope you love this recipe, please let me know how it turns out for you!! xx
Omgggg yum!
Can’t wait for my kids to appreciate good food so they will eat this too.
Love a good crockpot recipe!
Thanks so much, Leah!! Love to hear this recipe was enjoyed, I appreciate you making it! xx
These are fantastic. The meat froze well and it’s easy to whip up the sauce for another batch.
Hey Erica,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
Tieghan Tieghan Tieghan…. You officially have my heart now!
THIS recipe… OMGGGGGGGGGG
I did the roast in the oven at 325 for 4 hours, shredded the meat, and let it simmer in the oven for an additional 30 or so minutes.
Served it with coleslaw mix, pickled onions, and your spicy mayo. (Made with Greek yogurt).
I can’t even… it’s like heaven kissed my mouth and left me feeling so good!!!
BEST recipe I have made on your website – and I am close to having made 100 of your recipes now.
Just prepped leftovers in a container for my lunch tomorrow. Coleslaw mix topped with the meat and juices, pickles, pickled onions, feta and the spicy mayo. I can’t wait to dig in again tomorrow.
I LOVE YOU!!!!
Hey Julie,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! You are so kind! Have the best week:)
Excited to try this recipe. Would this work with pork shoulder??
Hey Marni,
Sure, I bet that would work nicely for you! I hope you love this recipe, please let me know if you give it a try!
Amazing and so simple! Thank you for sharing Tieghan
Hey Nikki,
Amazing!! Love to hear this recipe was enjoyed, thanks for making it and your feedback:)
So freaking delicious.
Used wagyu chuck roast for extra flavor, omitted the sauce, and added sautéed green cabbage.
Thank you so much Tieghan 🙂
Hey Taylor,
Amazing!! Love to hear this recipe was enjoyed, thanks for making it and your feedback:)
EPIC!!! This is fabulous. We followed it to a T! Now will be a staple and great for a dinner party. Easy and yummy! Thank you!
Hey Bennie,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
Amazing flavor! Super easy. At the end of cooking I removed a cup of juice and set it aside. Made bowl instead of taco, put quiona with it, drizzled the liquid into quinoa. Thanks
Hey Marie,
Happy Tuesday!! Thanks for giving this recipe a try, so glad to hear it turned out nicely for you!
This was such an easy meal to make and it was delicious. I left it on all day because I had no choice and it shred easily. The house smelled amazing as a nice bonus after a long day.
Hi April,
Wonderful! So glad to hear this recipe was a hit, thanks a bunch for making it! Happy Weekend!!
I make this all the time! So yummy! Another amazing recipe from Tieghan 🙂
Hey Cassidy,
Thanks so much!! So glad you have been enjoying this recipe, I appreciate you making it! xT
The cook time is not even remotely accurate. It needs at least 8hrs on low to become tender enough to shred at all, much less with two forks. The flavor is impeccable, very very good recipe! But the entire dinner will be ready 3 hours later than this indicates, which is worse than inconvenient. It meant that we had to make something else for dinner, store this in the fridge when it was finally done, and have it the next day. I was skeptical about the timing since roasts usually take about 8-10hrs on low, but I tried to trust the plan since Half Baked Harvest is usually dead on with the recipes. Super disappointed this time, but will continue using HBH for recipes that don’t contain roasts!
Hi Sarah,
I appreciate you trying this recipe and sharing your feedback. I am so very sorry to hear this took longer than expected. I hope your family will be able to enjoy it another day. Again, so sorry! xx