These Slow Cooker Korean-Style Beef Tacos are so so meaty and flavorful. They are filled with spicy slow cooked flank steak, as well as a fresh cucumber and carrot slaw.

I could not stop eating these Slow Cooker Korean-Style Beef Tacos. The beef is marinated overnight in soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and chili flakes. It is then braised in the marinade in the slow cooker for 8 hours.

The resulting beef is so succulent, and the tacos are out of this world. You might even want to start a food truck to serve these.

One of my favorite steaks to make at home is flank steak. It's really flavorful, and pretty affordable. I can marinate it...  or not, it still turns out great on the grill, pan seared, or broiled. However, it never occurred to me that it would actually survive the slow cooker. The slow cooker, in my mind, was meant for briskets, pot roasts, and short ribs.

To assemble these tacos, I cooked store bought corn tortillas in a lightly oiled frying pan until they were lightly browned. First I added the meat and slaw to the tortillas, and then I then added some romaine lettuce, and drizzled the tacos with gochujang, which is a sweet and spicy sauce that is a favorite here in southern California. If you can't find it, Sriracha, although a bit spicier, is a good substitute.

To shred the carrots, I used this julienne shredder. It's pretty cool for shredding, peeling, and thinly slicing veggies.

While eating these, the juices pretty much ran down my arms. It was totally worth it, as these were that tasty.

My friend Sue of Palatable Pastime has organized #Crocktober for recipes made in the Crock Pot. After the recipe, definitely check out the rest of the #Croctober contributions.

Slow Cooker Korean-Style Beef Tacos

Ingredients

For the beef:

• 1 1/4 pounds flank steak, cut across the grain into 4 pieces
• 1/4 cup soy sauce
• 1 teaspoon sesame oil
• 1/4 cup chopped onion
• 4 garlic cloves, smashed
• 1 tablespoon light brown sugar
• 1/2 tablespoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes

For the slaw:

• 2 cups cucumber matchsticks
• 1 cup shredded carrots
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon kosher salt

For the tacos:

• 12 corn tortillas
• vegetable oil
• 1 cup chopped romaine
• 1 scallion, sliced
• 2 tablespoons gochujang sauce
• 12 lime wedges

Instructions

1. Place the steak into a one gallon zip lock bag. Mix the soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and crushed red pepper flakes. Add the marinade to the bag containing the steak, seal, and refrigerate overnight.
2. Transfer the beef and the marinade to your slow cook. Cook the beef on low for 8 hours.
3. When the beef is ready, remove it from the slow cooker.
4. Pour the juices from the crock pot into a fat separator, and reserve 1/4 cup of the liquid. Discard the rest.
5. Move the meat to a cutting board and shred with two forks. Add it back to the slow cooker, along with the 1/4 cup of reserved juices.
6. To make the slaw, combine the cucumber, carrots, vinegar, sesame oil, and salt in a medium bowl.
7. Cook the tortillas in a lightly oiled skillet, until browned, and place them into a towel lined plate to keep warm.
8. Add two tortillas to each of six plates, add the lettuce, slaw, and the beef. Garnish with the gochujang, scallions, and lime wedges.

Yield: 6 servings

Recipe adapted from Skinny Taste: Fast and Slow, a cookbook that is filled with crave-worthy recipes for the slow cooker. 

More #Crocktober recipes:

• Braised Beef Shank Pasta Sauce from A Day in the Life on the Farm
• CrockPot Chicken Bacon Ranch Dip from Take Two Tapas
• CrockPot Chicken and Wild Rice Soup from Strawberry Blondie Kitchen
• Korean-Style Beef Tacos from Karen's Kitchen Stories
• Slow Cooker Garlic Balsamic Pork from Jonesin' for Taste
• Slow Cooker Ham, Potato and Cheddar Soup from Palatable Pastime
• Vegan & Gluten-Free Sweet Potato Crockpot Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice