Slow Cooker Korean Beef Tacos

These Slow Cooker Korean Beef Tacos have all of the wonderful garlic, ginger, and sesame flavors mixed perfectly with hints of the sweet brown sugar. Top with fresh cilantro and red cabbage for a delicious meal!

Tacos are always requested in our house, so it’s fun when you can have tacos but change it up and have a different spin on them; even better if the recipe is still simple!

I love using my slow cooker to cook beef for tacos- it’s so easy to throw it together in the morning and let it slow cook in the crock pot all day. Our Slow Cooker Shredded Beef Tacos are some of my favorite!

These Korean Beef Tacos always turn out perfectly juicy and full of flavor.

My favorite slow cooker: 6 Quart Cook and Carry Programmable Slow Cooker

Items needed for Slow Cooker Korean Beef Tacos

You probably have most of these items in your panty!

  • Sirloin steak
  • Cornstarch
  • Onion
  • Sesame oil
  • Rice vinegar
  • Garlic
  • Ground ginger
  • Soy sauce
  • Brown sugar
  • Tortillas
  • Red cabbage
  • Fresh cilantro


Step 1: Spray the inner dish of the slow cooker with non-stick cooking spray to avoid the sauces from sticking and burning on the sides.

Step 2: Prepare the steak by trimming all of the fat and slicing it into thin pieces.

Step 3: Put the steaks into a large mixing bowl and add the cornstarch. Mix the cornstarch and steaks together until the sirloin steak is all lightly coated. Place the steak strips have been coated with the cornstarch place it into the bottom of the slow cooker. Top with onions.

Step 4: In a small mixing bowl, mix together sesame oil, rice vinegar, minced garlic, ground ginger, and the brown sugar. Once the marinade has been combined completely, pour it over the sirloin steak strips in the slow cooker.

Step 5: After everything is in the slow cooker, set the heat on low for 6-8 hours or high heat for 3-4 hours. Then, just let the slow cooker do its thing!


*Fast forward* 

Now that the slow cooker has moved from heat to warming, start serving up the slow cooker Korean Beef Tacos! To build the tacos use your favorite tortillas (I like flour tortillas but any tortilla will do).

Then top the tacos with thinly sliced red cabbage and some fresh cilantro. 

If you would like an extra kick to the Korean beef taco, top it with a chipotle aioli sauce. I had found some at the grocery store and it was the perfect addition to this already DELICIOUS taco.



If you are looking for more toppings for these flavorful Korean beef tacos, try out these wonderful options:

  • Kimchi
  • Red onion
  • Avocado
  • Sriacha
  • Lime juice
  • Sliced carrots
  • Sesame seeds

Related recipe: Love Korean dishes? You’ll love our Korean Beef and Rice, too!



Serves: 8

Slow Cooker Korean Beef Tacos

20 minPrep Time

7 hrCook Time

7 hr, 20 Total Time

Save RecipeSave Recipe


  • 2 pounds top sirloin steak (fat trimmed and sliced into thin pieces)
  • 3 Tablespoons cornstarch
  • 1/2 onion (diced)
  • 1 Tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 4 teaspoons minced garlic
  • 1/4 teaspoon ground ginger
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 8 flour tortillas
  • 1/2 head red cabbage (thinly sliced)
  • 1 bunch fresh cilantro (roughly chopped)


  1. Spray inside of slow cooker with nonstick cooking spray.
  2. In a large bowl, mix together steak and cornstarch until steak is lightly coated.
  3. Place steak inside slow cooker.
  4. Top with onions.
  5. In a small bowl, mix together sesame oil, rice vinegar, garlic, ginger, soy sauce, and brown sugar.
  6. Pour sauce over beef and gently stir to combine.
  7. Cook on low heat for 6-8 hours or high heat for 3-4 hours.
  8. Serve on tortillas with cabbage and cilantro.


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