Recipe: Slow Cooker Korean BBQ-Style Beef Tacos

The easiest way to bring restaurant-style bulgogi (Korean BBQ beef) to your own dinner table? These three-ingredient slow cooker tacos — which aren’t authentic, of course, but will deliver the sweet, savory, and spicy flavors you expect from Korean BBQ. All you need is flank steak, barbecue sauce, and gochujang — which we like to think of as the spicy miso of Korean cooking.

How to Make Korean-Style BBQ Beef Tacos

Start by slicing flank steak into bite-sized, 1-inch pieces, and transfer them to a 4 1/2-quart slow cooker. Pour in a cup of barbecue sauce and 2 tablespoons gochujang, and stir to coat. Cook for 4 to 5 hours on low until the meat is tender. Pickled vegetables often accompany Korean BBQ beef, so follow that lead and top the tacos with a quick cucumber pickle and sprinkling of sesame seeds.

Slow Cooker Beef Tacos


  • 2 pounds

    flank steak, cut into 1-inch pieces

  • 1 cup

    barbecue sauce (8 ounces)

  • 2 tablespoons


  • Serving options: warm 6-inch flour tortillas, pickled vegetables, sesame seeds


  1. Combine the steak, barbecue sauce, and gochujang in a 4 1/2-quart or larger slow cooker. Cover and cook until the steak is tender, 4 to 5 hours on the LOW setting. If desired, serve on warm tortillas, and garnish with quick cucumber pickles and sesame seeds.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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