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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.
This post was originally published on January 6, 2022
This looks delicious! What can I use if I can’t find a pear? Also, how spicy is it?
Hey Pam,
You could use an apple in place of the pear. The meat itself is not spicy, but the Gochujang in the sauce has a little kick:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
So excited to try these!! All I have is thin round steak, would that work or would it be tough? Thank you for all your amazing recipes!!
Hi Sammy,
I would think it would work for you, the instant pot and slow cooker both really help to tenderize meat. Let me know if you give the recipe a try! xTieghan
Hi! Is there anything I could sub for the mayonnaise in the sauce?
what about coconut cream? Tieghan?
Hi Diane,
I don’t think the coconut cream will give you the same consistency:)
Hi Michele,
I love using a vegan mayonnaise or avocado mayonnaise from primal kitchen, I would recommend giving one of those a try! Let me know if you have any other questions! xTieghan
I like the way the taco shells look. Are they baked?
They do look fabulous and I’m wondering the same thing.
Hi Janet,
I put them directly over my stove top flame:)
Hey Patricia,
I just char them slightly directly over my stove top flame. Please let me know if you have any other questions! xTieghan
Looks so good – will definitely be trying the YumX3 sauce! Any thoughts on how to make this vegetarian?
Hey Jennifer,
Cauliflower would be a great option! I hope you love this recipe, please let me know if you give it a try! xTieghan
Did you use a Fresno chili pepper or Fresno bell pepper?
Hey Marian,
For this recipe, I used a Fresno chili pepper. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Sounds amazing! Short ribs are SO PRICEY though, definitely not in my budget. Thanks for sharing an alternative cut of meat to use that is at a more economical price point! I had sticker shock last time I went to the grocery store and asked for short ribs to make your braised short ribs recipe – there was no way that worked for my budget, so I used beef stew meat! It’s always nice that you offer more practical and affordable cuts of meat for your recipes!! Thank you!
I hope you love the recipe Carissa! Let me know if you give it a try! xTieghan
These look amazing! Could chicken be substituted for the spare ribs and flank steak? Thank you!
Hi Trisha,
Sure, chicken would work for you as well. I hope you love this recipe, please let me know if you give it a try! xTieghan
This looks so good. Do you think I could use brisket? I have a couple big briskets in the freezer and have been looking for creative things to do with it minus bbq?
Hi Brooke,
Yes, I think a brisket would also work well for you here. I hope you love this recipe, please let me know if you give it a try! xTieghan
Korean short ribs + yum yum sauce = perfection! Can’t wait to try this! Love all your recipes! ❤️
Thanks so much Priya! I hope you love this recipe:) xT
First time I’ve gone directly from seeing the post to the grocery! So glad I did. Great recipe, used Flank Steak and subbed Coconut Aminos for the Soy. Crowd pleaser! Thank you!
Hey Dina,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Can this be made on the stove or in the oven?
Hi Jan,
Sure, I would simmer on low for 2-3 hours. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi, I have had a lot of success converting Tieghan’s meat recipes to vegetarian versions. Please let me know if anyone tries this with tofu, cauliflower, squash, etc. Your Korean fried shrimp (using tofu) is a regular in our house. Thanks for your inspiration as always, Tieghan! Gochuchang is our favorite.
Hey Lori,
I think any of those options would also work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Ooh, would this work with pork as well?
Hi Lucy,
Yes, pork would also be a great option! Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan
Could you use apples instead of pears?
Hey Gina,
Sure, apples would also be great! Please let me know if you give the recipe a try, I hope it’s delish! xT
I would love to make this recipe but I don’t have an instapot . Is there any way to change it to making on a skillet on the stove or crockpot ? Thanks
The recipe is for a crockpot not an instant pot
Yes, the recipe cooking instructions are for a crockpot, or slow cooker. My instant pot is also a crockpot, or slow cooker, with low, medium and high cooking temperature settings. Teighan does include the cooking instructions for pressurized cooking in the instant pot.
Hi Mary,
I have both the crockpot and instant pot instructions listed above:) xTieghan
Hi Nicole,
You bet, the crockpot instructions are listed above:) Please let me know if you have any other questions! xTieghan
Can’t wait to try…it is similar to a Bulgogi recipe I am making for dinner tonite.
I hope you love the recipe Jennifer!! xTieghan
This looks sooo good!! Is it possible to leave out the Gochujang or substitute it for something not spicy? I wish I could handle spicy food, but sadly can’t.
Hi Katherine,
You could just use less of the Gochujang to add a little bit of the flavor:) Please let me know if you have any other questions! xTieghan