Korean Style Beef Tacos

It’s no secret that we LOVE tacos. I could eat them almost every day! And, after visiting a favorite restaurant in Stillwater, I knew I wanted to try to recreate their amazing tacos. Rich in flavor and so easy to prep, it doesn’t get much better than this.⁣

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Korean Style Beef Tacos

Course: Main Course
Keyword: Gluten Free, High Protein, Slow Cooker & Instant Pot, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 2 lbs beef short ribs or beef chuck roast ⁣
  • 1/4 cup olive oil ⁣
  • 1/4 cup low sodium soy sauce⁣
  • 2 Tbsp sesame oil⁣
  • 2 Tbsp rice wine ⁣
  • Zest and Juice of 1 lime⁣
  • 2 Tbsp brown sugar ⁣
  • 3 Tbsp chili garlic sauce ⁣
  • 3-4 garlic cloves⁣
  • 1 Tbsp grated fresh ginger or 1 tsp ground ginger ⁣


  • 1 cup shredded green cabbage⁣
  • 1 cup shredded red cabbage ⁣
  • 3 scallions diced⁣
  • 1 cup shredded carrots⁣
  • 1 cup diced pineapple ⁣
  • 1/2 cup diced mango ⁣
  • 1/4 cup olive oil⁣
  • 1 tsp celery seed⁣
  • 1/2 tsp kosher salt⁣
  • 1/4 tsp black pepper ⁣
  • 1/4 rice vinegar ⁣

To Serve:⁣

  • Corn or flour tortillas small or “street” sized⁣
  • Cojita cheese crumbled⁣


  • Mix marinade ingredients (olive oil through ginger) in a small bowl. Whisk well to combine.⁣
  • Add meat to slow cooker. Cover with marinade. Add lid and turn slow cooker on high for 5 hours or low for 8 hours. ⁣
  • When meat is done cooking, shred with two forks. Allow to stay warm in slow cooker while preparing slaw. ⁣
  • Combine carrots, cabbage, scallions, pineapple and mango in a medium bowl. Set aside. Combine remaining ingredients in a small bowl and whisk well. Pour over top of slaw. Toss well. Let sit until ready to serve.⁣
  • Prepare tacos by layering meat, slaw and crumbled cotija cheese.⁣


Serves 4-6⁣
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