Crockpot Korean Gochujang Pot Roast Tacos.

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!

@halfbakedharvest

Crockpot Korean Gochujang Pot Roast Tacos – a spring taco for the weekend! Or make these for cinco de mayo!

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