Description
These Instant Pot Korean Beef Tacos are a delicious fusion twist on traditional tacos, featuring tender Korean beef with a flavorful marinade, topped with kimchi, slaw, and a drizzle of spicy mayo. Perfect for a quick and tasty meal with a hint of Korean-inspired flair.
Ingredients
Korean Beef:
- 2 lbs beef chuck roast or sirloin, cut into large chunks
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 small pear (or ½ cup canned pear), grated or blended
- ¼ cup rice vinegar
- 1 tsp red pepper flakes (optional for heat)
- ½ cup water
Tacos:
- Small flour or corn tortillas
- 1 cup kimchi, chopped
- 1 cup shredded cabbage or slaw mix
- ½ cup chopped cilantro
- ¼ cup chopped roasted peanuts (optional)
- Sriracha mayo or spicy yogurt sauce for drizzle
Instructions
- Make the Marinade/Sauce: In a blender or bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, pear, rice vinegar, and water. Blend or whisk until smooth.
- Cook the Beef in the Instant Pot: Add beef chunks to the Instant Pot. Pour the sauce over the meat. Close lid and set to Pressure Cook (High) for 45 minutes. Let pressure release naturally for 10–15 minutes before quick releasing any remaining pressure.
- Shred the Beef: Remove beef, shred it with two forks, and return to the sauce in the pot. Stir to coat.
- Assemble the Tacos: Warm the tortillas. Fill with shredded Korean beef, top with kimchi, slaw, and cilantro. Drizzle with spicy mayo and sprinkle with chopped peanuts if using.
Notes
- You can marinate the beef in the sauce overnight in the fridge for deeper flavor.
- Try serving over rice bowls or lettuce wraps for a low-carb option.
- Make it spicy by adding gochujang or more chili flakes to the sauce.
