Instant Pot Korean Bulgogi Tacos

Name: Instant Pot Korean Bulgogi Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Korean
Ingredients: 2 pounds boneless chicken breasts or thighs; 3/4 cup low sodium soy sauce; 1/4 cup rice vinegar; 1/4 cup honey; 2 tablespoons Gochujang (Korean chile paste); 1 inch fresh ginger, grated; 4 cloves garlic, minced or grated; 1/3 cup fresh cilantro, chopped; 8-10 corn or flour tortillas warmed; 1 small mango, diced; kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving; 6 tomatillos, skins removed ((see notes, for creamy sauce)); 6 green onions; 2 tablespoons Gochujang (Korean chile paste); 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 2 tablespoons low sodium soy sauce; juice of 2 limes; 1/4 cup fresh cilantro; 1 tablespoon toasted sesame seeds

Instructions

Prep:15minCook:10min

Shredded chicken in a sweet and spicy Korean inspired Bulgogi BBQ sauce. All made in the instant pot (along with slow cooker or stove-top variations). And topped with a quick roasted tomatillo sesame salsa, lettuce, and cheese.

Updated at: Sat, 31 Jul 2021 21:18:09 GMT