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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
These are crazy good!!! What can I serve with these tacos? Want to serve for a dinner party and feel like I need something else on the plate.
Thank you for the fabulous recipe
Hi Kelly,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! I feel like the slaw is a great side, but you could also do some rice and beans. xTieghan
We made these and they were delicious!! Definitely a repeat for an easy weeknight meal.
Hi Emily,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This is genuinely my favorite HBH recipe, and I’ve tried a LOT. The flavor is out of this world, and it’s relatively easy to make. The pear in the sauce is genius. Thank you for creating this masterpiece recipe.
Hi Eliza,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
I’m going to make these this weekend for a family taco night! Served with margaritas… or do you have any other great cocktail recommendations for this dish? I honestly have no idea what Korean food tastes like (but can’t wait to try!)
Hey Anne,
I think margaritas would be a great option! Please let me know if you give the recipe a try, I hope you love it! xTieghan
DELICIOUS!! We made them into bowls, and it was all divine. I started texting all my friends and family the recipe 🙂 Thank you, Tieghan!
Hi Kim,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
SO GOOD! The beef had so much flavor, so unique. The yum yum sauce was perfect. Will definitely make it again!
Hi Alison,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
We really loved these. I used skirt meat instead and they turned out great! I forgot to make the salsa verde which I was bummed about, but next time. I made it in the IP, which is my go to week night kitchen tool so we can eat quicker after work & the family loved them. I also sliced up some avocado and added a dollop of sour cream to the tacos because the yum, yum sauce was a bit too spicy for my husband… The slaw was tasty as was the yum yum sauce. Will def make it again but may double the meat so we have leftovers!
Hi Stephanie,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Could you use chicken instead of beef with this recipe?
Hey Anne,
Totally, that will work well for you! I hope you love the recipe, let me know if you give it a try! xTieghan
Really delicious! I made this for a dinner party and it was a hit. I used flank steak and the crockpot. This was my first time cooking with Gochujang and I absolutely love these flavors – I guess I have to try all your Korean-style recipes now!
Hi Liv,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
I used a flank steak, marinated it overnight and it was perfect!! I didn’t love the slaw but all elements together , these were great tacos!!
Hi Lauren,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Made this for my family this weekend and it was a big hit! Definitely easy and loved the flavors!!
Hi Elizabeth,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
This was sooooo good!!!!! Thanks so much. Even my six year old was impressed.
Hi Patricia,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Loved everything about this recipe – the meat, the slaw, and the yum yum sauce!
Hi Sara,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
These are INCREDIBLE. The yum yum sauce I could eat with a spoon. The flavors all combined in this dish are getting 100 stars from my tastebuds. My sister in law made this first, so I will give her credit for these modifications but I feel they really took the recipe up a notch. To the beef broth in the crock pot: 1/4 cup less soy sauce, add 1/2 cup chicken or beef broth, extra ginger (we found it to be a little too salty before modifying). To the slaw- little less soy sauce and add diced fresh pear. I didn’t think that slaw could get any more refreshing but the fresh pear did the trick. I got so mad when I found my husband had eaten the leftovers… do yourself a favor and make these!!
Hey there,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Hi! Do you think this would be good with tofu or jackfruit? Thank you!
Hi Dawn,
I bet tofu would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Husband can’t stop raving. This was delicious. Combination of the sweeter meat with the acidity of the cole slaw and the spice of the Yum Yum. I would just suggest getting a bit more short rib. Mine was very fatty so I didn’t have a lot of meat to feed four of us. I also add s a bit more vinegar and salt to the coleslaw but that is personal taste.
Hey Voula,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Just discovered you & loving! Made your sesame dumplings, ramen, tacos & salmon in two weeks. Awesome flavors! Thank you ♥️
Thank you so very much Randi!! xTieghan