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Slow Cooker Instant Pot Korean Beef Tacos. Slowly simmered korean beef with asian spices and topped with crunchy slaw. An easy weeknight dinner that is a huge hit with the family! www.modernhoney.com

Slow Cooker Korean Beef Tacos

Korean Beef Tacos made with asian spiced beef cooked until tender and topped with crispy cucumber, carrots, cilantro and a sriracha cream.
Course Dinner
Cuisine Asian
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 8
Author Melissa Stadler, Modern Honey


  • 3 lb. approximately Beef Roast
  • 1 Tablespoon Oil
  • 1 Onion diced
  • 4 Garlic Cloves diced
  • 1/3 cup Brown Sugar
  • 1/4 cup Soy Sauce or Tamari for gf
  • 2 Tablespoons Fresh Ginger finely diced (or 1/2 teaspoon dried)
  • 1 Jalapeno finely diced
  • 1 Tablespoon Chili Garlic Sauce
  • 1 teaspoon Salt
  • 1 teaspoon Pepper


  • Corn or Flour Tortillas
  • Cucumber
  • Shredded Carrots Matchstix
  • Cilantro
  • Jalapeno
  • Purple Cabbagen optional
  • Avocado optional

Sriracha Cream:

  • 3/4 cup Sour Cream
  • 2-3 Tablespoons Sriracha Sauce


  1. Heat skillet over high heat. Add oil. Place roast in pan and cook for 3 minutes per side.
  2. Place beef in slow cooker or instant pot.
  3. Top with onion, garlic, brown sugar, soy sauce, ginger, jalapeno, chili garlic sauce, salt, and pepper.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
  5. Once the beef is tender, shred with two forks.
  6. To make sriracha cream: place sour cream in small bowl. Stir in sriracha sauce and add more until desired spiciness.
  7. Place on top of corn or flour tortillas. Top with carrots, cucumbers, cilantro, jalapeno, and sriracha cream.