Photo of Korean Food Truck Tacos by WW

Korean Food Truck Tacos

PersonalPoints™ per serving
Total Time
12 hr 15 min
15 min
6 hr
Serve these steak tacos with Korean hot sauce (gochujang) for just the right amount of heat.


Low sodium soy sauce

¼ cup(s)


2 tbsp(s)

Garlic clove(s)

3 clove(s), large, minced

Ginger root

1 tbsp(s), minced, and peeled


1 tbsp(s)

Dark sesame oil

2 tsp(s)

Uncooked lean beef round

24 oz, 1 (1 1/2-pound) top round steak (London broil), trimmed

Uncooked carrot(s)

1 cup(s), matchstick cut

Fresh radish(es)

3 large, cut into thin matchsticks

Uncooked scallion(s)

2 medium, thinly sliced on diagonal

Rice vinegar

3 tbsp(s)

Table salt

½ tsp(s)

6 inch flour tortilla

16 item(s), warmed

Gochujang hot pepper paste

8 tsp(s), or sriracha, to taste


2 large, cut lengthwise into very thin slices


8 sprig(s), for serving

Fresh lime(s)

1 item(s), cut into 8 wedges


  1. In a large zip-close plastic bag, combine soy sauce, 2 tbsp water, garlic, ginger, honey, and sesame oil. Add beef and turn to coat. Squeeze out air and seal bag. Refrigerate 6 to 8 hours, turning bag over once or twice.
  2. Transfer beef with marinade to a 5- or 6-qt slow cooker. Cover and cook until beef is fork-tender, 6 to 7 hours on Low.
  3. Meanwhile, to make slaw: In a medium bowl, toss together carrots, radishes, scallions, vinegar, and salt.
  4. With two forks, shred beef in slow cooker; stir until coated with cooking juices.
  5. Lay tortillas on a work surface. Spread 1/2 tsp gochujang along center of each tortilla. Spoon 1/4 cup shredded beef over gochujang. Drizzle with pan juices; top each taco with 3 tbsp slaw, a few slices cucumber, and a few cilantro leaves. Serve with lime wedges or squeeze juice over top.
  6. Per serving: 2 tacos