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Korean Beef Tacos

BySharla Hours Posted on Hours Updated on

These Korean Beef Tacos are full of rich flavours with a meat marinate of soy sauce, brown sugar, ginger, sesame oil, garlic, and red pepper flakes. They come together in only five minutes and you’ll be able to kick back and relax (or knock things off your to-do list!) while they slow cook. A great potluck contribution or family meal, this is sure to become a recipe you return to often.

Korean beef tacos freezer meal in a ziploc, ready to freeze, and then served in a tortilla with red onion, Sriracha mayo, kimchi, and red onion

If you’re a fan of big, bold flavours and a variety of enjoyable textures all in one meal, this one’s for you. The spicy, sour acidity of kimchi paired with the rich umami of your beef chuck roast and the creamy spice from the sriracha mayo will treat your tastebuds well. This one delivers five-star taste, but is very quick and easy to throw together.

If there’s one thing we’ve learned from freezer meals over the years, it’s just that: dinners that taste delicious don’t have to mean hours upon hours in the kitchen. There is an easier way! And when we saw how well the freezer meal formula worked for our lives and families, we simply had to share. Enter: Freezer Meals 101 Club. A community of likeminded people who want less stress at dinnertime. A place where recipes, lists, and servings are figured out for you. A way of life that gives you time back. Come join the Freezer Meals 101 Club today!

freezer shelves stacked with bagged freezer meals

Korean Beef Tacos

Ingredients:

  • 3 lbs. beef chuck roast
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 Tbsp. sesame oil
  • 2 clove garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 tsp. red pepper flakes
  • pinch pepper

Assembly instructions:

  1. Add all ingredients to large freezer bag. Mix gently to combine. Remove excess air, seal and freeze.
Make ahead Korean beef tacos in a ziploc bag ready to be frozen, showing beef chuck roast and a dark red sauce with red pepper flakes

Cooking instructions:

  1. Thaw.
  2. Slow cooker on low for 4-6 hours.
  3. Instant pot: Pressure cook on high for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef. Shred.
  4. Serve on small soft shell tacos with Sriracha mayo, minced purple onion, kimchi, and cilantro.
Process photos for Korean Beef Tacos freezer meal, showing it in a ziploc for freezing, then cooking in a slow cooker, then shredded, then served on a tortilla with kimchi, red onion, and Sriracha mayo

Korean Beef Taco Suggestions:

  • Our cooking time recommendation is definitely the full six hours in the slow cooker. While taking it out at four is safe, those extra two hours tenderize your meat even further and allow the rich marinate to soak in even more.
Korean Beef Tacos cooking in the slow cooker, with shredded beef chuck roast in a rich sauce
  • If you want to switch up your toppings, try diced green onions, toasted sesame seeds, a bit of gochujang, slices of creamy avocado, or some fresh cilantro.
  • To make your own sriracha mayo, simply mix some mayo and sriracha with a squirt of lime juice. Determine the ratio of mayo to sriracha based on your spice preferences.
  • If spice isn’t really your thing, swap pickled onions, a tangy coleslaw, or Asian-style pickled cucumbers for the kimchi and drizzle with plain mayo rather than its spicy cousin, sriracha mayo.
Freezer meal slow cooker Korean Beef Tacos, with chuck roast, red onions, sriracha mayo, and kimchi

Korean Beef Tacos for One or Two:

If you want to make this freezer meal into portions for one or two, simply cook it up in the slow cooker or Instant Pot, shred it, and portion it into quart sized freezer bags to pull out of the freezer whenever you want.

Similarly, if you have leftovers, you can freeze them again or store them in an airtight container in the fridge.

Slow cooked beef, kimchi, red onion, served on a tortilla and drizzled with sriracha mayo

Other similar recipes:

If beef roast is on sale (or you’re just a big fan of it), we have lots of similar delicious recipes for you to try:

Freezer meal Korean beef tacos served on a soft tortilla with kimchi, red onion, and Sriracha mayo
Print
Korean Beef Tacos
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Course: Main Course
Cuisine: Asian, Korean
Keyword: beef, freezer meal, Instant Pot, slow cooker, tacos
Servings: 6 servings
Calories: 491 kcal
Ingredients
  • 3 lbs. beef chuck roast
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 Tbsp. sesame oil
  • 2 clove garlic minced
  • 1 Tbsp. fresh ginger minced
  • 1 tsp. red pepper flakes
  • pinch pepper
Instructions
Assembly instructions:
  1. Add all ingredients to large freezer bag. Mix gently to combine. Remove excess air, seal and freeze.
Cooking instructions:
  1. Thaw.
  2. Slow cooker on low for 4-6 hours.
  3. Instant pot: Pressure cook on high for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef. Shred.
  4. Serve on small soft shell tacos with Sriracha mayo, minced purple onion, kimchi, and cilantro.

Sharla is a busy mom of 7 who is passionate about sharing her best secret to saving time, money, and stress… freezer meals. Read more…