Photo of Korean Food Truck Tacos by WW

Korean Food Truck Tacos

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


3 medium clove(s), minced

Ginger root

1 Tbsp, minced peeled fresh


1 Tbsp

Dark sesame oil

2 tsp, (Asian)

Uncooked lean beef round

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

Uncooked carrot(s)

1 cup(s), packaged matchstick-cut

Fresh radish(es)

3 large, cut into 1/8-matchsticks

Uncooked scallion(s)

2 medium, thinly sliced on diagonal

Rice vinegar

3 Tbsp

Table salt

½ tsp

Flour tortilla(s)

16 medium, warmed

Sriracha hot sauce

8 tsp, or gochujang (Korean hot sauce)

Kirby cucumber(s)

2 average, cut lengthwise into very thin sliced


8 sprig(s), for serving

Fresh lime(s)

1 item(s), cut into 8 wedges, for serving


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