The sweet, spicy, and savory notes of these Korean-Inspired Tacos bring a new level of excitement to your dinner table. Inspired by LA’s food truck scene and Korean BBQ flavors, the tender beef is slow-cooked to perfection and paired with a crisp cabbage slaw and a spicy, creamy sauce that ties it all together.
Ideal for your next taco night, these tacos are not only bursting with flavor but also incredibly customizable. Whether you’re cooking for friends, family, or meal prepping for the week, these tacos deliver bold taste with minimal effort thanks to the slow cooker. Don’t forget the yum yum yummm sauce — it’s the addictive, spicy finish that takes these from tasty to unforgettable!
Full Recipe:
For the Beef:
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3 lbs boneless short ribs (or 2 lbs flank steak)
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3/4 cup low-sodium soy sauce
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1/4 cup rice vinegar
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1/4 cup honey
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2 tbsp Gochujang (Korean chili paste)
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1-inch fresh ginger, peeled
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4 garlic cloves
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1 small pear, cored and quartered
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1/2 cup water
For the Slaw:
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3 cups shredded green cabbage
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1 cup fresh cilantro, chopped
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6 green onions, chopped
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1–2 Fresno peppers, sliced (seeded if preferred)
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1/4 cup fresh lime juice
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2 tbsp low-sodium soy sauce
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2 tbsp rice vinegar
For the Yum Yum Yummm Sauce:
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1/2 cup olive oil mayonnaise
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1–2 tbsp Gochujang
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2 tsp low-sodium soy sauce
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Juice from 1/2 lime
For Serving:
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8–10 corn or flour tortillas, warmed
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Avocado slices
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Sesame seeds
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Queso fresco or cotija cheese
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Optional: Sesame Salsa Verde (combine 1 1/2 cups salsa verde, 1–2 tbsp Gochujang, 1 tbsp soy sauce, 2 tbsp sesame seeds)
Directions:
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Prepare the Sauce: Blend soy sauce, rice vinegar, honey, Gochujang, ginger, garlic, and pear until smooth. Pour into crockpot and stir in 1/2 cup water.
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Cook the Beef: Add short ribs or flank steak to the crockpot. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until tender.
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Caramelize the Meat: Preheat broiler. Remove beef, shred lightly, and spread on a baking sheet with 1/2 cup of the cooking liquid. Broil for 2–5 minutes until edges are crispy. Toss with more liquid if desired.
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Make the Slaw: Combine all slaw ingredients in a large bowl and toss to coat.
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Make the Sauce: In a small bowl, whisk together all sauce ingredients until smooth.
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Assemble the Tacos: Fill each tortilla with shredded beef, slaw, avocado, a drizzle of yum yum yummm sauce, sesame seeds, and queso. Serve with optional sesame salsa verde.
Prep Time: 30 minutes | Cooking Time: 6 hours | Total Time: 6 hours 30 minutes
Kcal: 919 kcal | Servings: 6 servings
A Fusion Favorite: The Rise of Korean-Inspired Tacos
The culinary world thrives on innovation, and one of the best examples of creative fusion cuisine is the Korean-inspired taco. A product of multicultural cities like Los Angeles, this dish blends the bold, spicy, umami-packed flavors of Korean cooking with the universally loved format of Mexican street tacos. What began as a food truck trend has now grown into a staple in home kitchens and restaurants worldwide.
These Korean-Inspired Slow-Cooked Tacos offer a delicious example of how slow cooking techniques and vibrant flavor profiles come together to create a deeply satisfying meal. Whether you’re looking to level up your Taco Tuesday or surprise your dinner guests with something new and exciting, this dish has it all.
The Story Behind Korean Tacos
To understand the origin of this dish, you need to look to the food truck revolution that started in Los Angeles in the late 2000s. Chef Roy Choi, a pioneer of this movement, popularized the Korean taco with his Kogi BBQ truck, which served Korean BBQ beef wrapped in tortillas and topped with fresh slaw. The concept took off instantly — not just because it was novel, but because it tasted incredible.
This dish represents the merging of two rich culinary traditions: Korean BBQ, known for its marinade-based meats, fermentation, and spicy sauces, and Mexican street food, famous for its portability, bold flavors, and communal vibe. The fusion makes complete sense: both cultures celebrate vibrant, comforting food designed to be shared.
Why Slow-Cooked Short Ribs Work So Well
Short ribs are a prized cut in both Korean and Western cuisine. In traditional Korean dishes like Galbi or Kalbi, short ribs are marinated and grilled. In this recipe, however, the meat is slow-cooked until it reaches a pull-apart tenderness that soaks up every bit of marinade.
Slow cooking allows the soy-based sauce — infused with ingredients like ginger, garlic, gochujang, and even pear — to penetrate the meat deeply. The result is a rich, sticky, slightly sweet, slightly spicy beef that practically melts in your mouth. It’s finished under the broiler to caramelize the edges and introduce a bit of crisp texture, which makes each bite incredibly satisfying.
This approach honors both the Korean emphasis on deep marinades and layered flavor, and the low-and-slow cooking tradition seen in barbacoa or carnitas in Mexican cooking.
Gochujang: The Secret Weapon
Gochujang is a Korean fermented chili paste that delivers umami, heat, and a subtle sweetness. It’s one of the key ingredients that define Korean cuisine. In these tacos, it plays a double role: enriching the meat marinade and adding a spicy kick to the creamy “Yum Yum Yummm” sauce.
The beauty of gochujang is that it’s spicy without being overpowering. Its complexity comes from the fermentation process, which gives it a savory, funky depth much like miso or soy sauce. When balanced with honey and vinegar, it enhances both meat and sauces in a way that few other ingredients can.
For those new to Korean cooking, gochujang is an excellent gateway ingredient. A little goes a long way, and once it becomes a pantry staple, you’ll find yourself adding it to everything from soups to scrambled eggs.
The Role of the Yum Yum Yummm Sauce
No taco is complete without a good sauce — and in this recipe, the “Yum Yum Yummm” sauce takes things to the next level. Inspired by the pinkish mayo-based sauce served at Japanese steakhouses, this version incorporates gochujang, lime juice, and soy sauce into a creamy, tangy drizzle that adds balance to the richly spiced meat.
This sauce helps cool down the heat from the gochujang and adds a velvety finish to each bite. The inclusion of lime juice cuts through the fat of the short ribs and brightens up the overall flavor. It’s the perfect example of how Korean and American flavors can fuse together into something both novel and addictive.
Crisp and Colorful Slaw: A Necessary Contrast
Every taco needs a textural counterpoint to its protein. In this case, it’s a crunchy cabbage slaw laced with fresh herbs and citrus. The slaw includes green cabbage, cilantro, green onions, and a hint of Fresno pepper for added kick. Dressed with lime juice, rice vinegar, and soy sauce, it provides acidity and freshness that lightens the dish and adds dimension.
This is more than just a garnish; the slaw transforms the tacos from rich and meaty to complete and well-rounded. The cold crunch contrasts beautifully with the warm beef and creamy sauce. It also nods to the Korean tradition of serving pickled or fermented vegetables like kimchi alongside heavier dishes.
Building the Perfect Taco: Tips and Tricks
The joy of tacos lies in their versatility. Here are some tips to make these Korean-inspired tacos even better:
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Tortillas Matter: Whether you prefer flour or corn, always warm them before serving. A quick toast on a dry skillet or open flame enhances the flavor and texture.
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Balance Your Toppings: Don’t overload. A small handful of meat, a modest scoop of slaw, a drizzle of sauce, and a few finishing touches (like avocado or sesame seeds) is all you need.
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Broil with Care: When crisping the beef under the broiler, keep a close eye. The sugars in the marinade can burn quickly. You want a light char, not full-on carbon.
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Serve Immediately: Tacos are best served fresh. If you’re prepping in advance, keep components separate and assemble right before eating.
Health & Nutrition Perspective
At 919 calories per serving, this dish is hearty and filling. Much of the caloric content comes from the beef and sauce, so if you’re looking to lighten it up, you can:
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Use flank steak instead of short ribs (less fat).
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Opt for low-fat mayo in the sauce.
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Use corn tortillas instead of flour.
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Serve open-faced or as a lettuce wrap.
Despite its richness, this taco recipe is packed with fresh veggies and fermented chili, both of which offer nutritional benefits. Gochujang contains probiotics, while the cabbage in the slaw is great for digestion. So while indulgent, it’s still nourishing and balanced.
Cultural Appreciation Through Cooking
One of the most fulfilling parts of modern cooking is the opportunity to learn about other cultures through their food. Korean-inspired tacos are more than a trend — they’re a celebration of flavor, family, and multiculturalism.
By combining the Mexican love for handheld food and the Korean reverence for marinade, this dish offers more than delicious taste — it invites conversations about heritage, tradition, and community. It also encourages home cooks to try new ingredients and break down barriers in the kitchen.
Conclusion: A New Classic for the Home Cook
Korean-Inspired Slow-Cooked Tacos are a bold, flavorful, and versatile dish that delivers on every level — taste, texture, and presentation. They’re ideal for those who love comfort food with a twist, those who appreciate the art of slow cooking, and those who are just looking for a new way to enjoy tacos.
Whether you’re making them for a casual weeknight dinner or a festive weekend gathering, these tacos bring joy, flavor, and a little global flair to your table. From the sweet and spicy beef to the fresh slaw and addictive sauce, every element is thoughtfully crafted — and endlessly customizable.
So next time you’re in the mood for tacos, skip the usual suspects and try this Korean-inspired version. It might just become a new favorite in your kitchen.