Sear the beef chuck roast in a skillet over medium-high heat for 4–5 minutes on each side until golden-brown, then transfer to the crockpot.

In the crockpot, add soy sauce, ginger, garlic, and gochujang to the seared beef. Mix well and cover. Cook on low for 8 hours.

While beef cooks, prepare the slaw by combining cabbage, carrots, rice vinegar, and sesame oil in a mixing bowl. Toss and refrigerate until serving.

Once beef is done, shred it into bite-sized pieces and keep warm.

Warm tortillas or bao buns, then assemble by adding the shredded beef and topping with gochujang slaw.

Serve the tacos warm with optional sides like steamed rice or kimchi.