Crockpot Korean Tacos

There are recipes that when you scan over the ingredients nothing really stands out and then there are those recipes that make you do a double take maybe even a triple take. The recipe for these Crockpot Korean Tacos is one of those.

Like many of you we are always pressed for time and find that cooking with our Crockpot is very helpful to manage our time in the kitchen. But there are only so many ways to season a beef roast without getting really out there with some of those ingredients. At least that’s what I thought until we found this recipe on Crockpot365. This is so good, the only variation from the original recipe that we did was to remove the seeds from the jalapeno, a couple of the family aren’t fond of spicy food.

No, there are no funky ingredients that would take you searching 3 hours and five different stores to find. But there is one ingredient that frankly I can’t remember when I’ve added as much to a single recipe, garlic. This crockpot recipe calls for an entire head of the stuff and you just add it in there whole, simple but I was a bit skeptical at the start. I always have either minced or grated, at least chopped the cloves in any other dish. But it turned out great, the kids loved it and their friends thought it was great as well.

Don’t be afraid to bring a little extra seasoning in with some of the base ingredients. This recipe calls for seasoned rice vinegar and we easily could have substituted some plain vinegar but if I had we would have missed the finishing undertone of the Nakano Red Pepper Seasoned Rice Vinegar.

Adding a splash of Rice Vinegar to your crockpot recipe, whether you are making a soup, stew or even a roast, adds a ton of flavor.

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Crockpot Korean Tacos

A simple yet tasty recipe for the crockpot. Recipe from Adapted by Crockpot365

  • Total Time: 8 hours 10 minutes


  • 34 pound Beef Chuck Roast
  • 1 head of garlic, peeled and separated
  • 1 half of a medium onion, peeled and sliced
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 2 tablespoons Nakano Red Pepper Seasoned Rice Vinegar
  • 1 tablespoon minced ginger
  • 1 tablespoon oil
  • 1 jalapeno pepper, seeds removed and minced


  1. Trim any excess fat off of your beef chuck roast and place into a 6 quart slow cooker.
  2. Add all the other ingredients and cook on low for 8-10 hours.
  3. Remove and shred meat and serve immediately on flour tortillas.
  4. We topped ours with shredded cheese and an Artisan lettuce blend.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours

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Disclosure: I’m a Mizkan Blogger Advocate and this is a compensated post. All the opinions and photos are my own.

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