Korean Beef Bulgogi Tacos
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By Heather S
Korean Beef Bulgogi Tacos
5 steps
Prep:10minCook:55min
Updated at: Thu, 17 Aug 2023 05:02:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
20
High
Nutrition per serving
Calories705.2 kcal (35%)
Total Fat41.8 g (60%)
Carbs39.5 g (15%)
Sugars27 g (30%)
Protein41.4 g (83%)
Sodium1110.1 mg (56%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
The Marinade

2Anjou pears
peeled and cored or 15 oz can

6 clovesgarlic
smashed

1.25 ozfresh ginger
peeled and cut into small chunks

½ cuplow-sodium soy sauce

¼ cupbrown sugar
packed

¼ cuphoney

¼ cuphoisin sauce

2 tspsesame oil

1 tspfish sauce
optional
The Beef
The Tacos
Instructions
Step 1
Combine all marinade ingredients in a food processor or blender and blend until pureed.









Step 2
Place the chunks of chuck meat in a gallon freezer bag and pour the marinade all over it. Squeeze the air out of the bag as you seal it. Place in the fridge to marinate for 8-24 hours if you can.



Step 3
When ready to cook, dump the beef and all the marinade into the Instant Pot. Hit Manual or Pressure Cook on High Pressure for 35 minutes. When done, allow a 10-minute natural release followed by a quick release.

Step 4
Using tongs, transfer the beef to a bowl and use two forks to shred it apart, which will happen with barely any effort since it will be so tender. Add 1/2-1 cup of the sauce to the shredded beef for additional flavor and keep it moist.


Step 5
Assemble your tacos as you see fit and munch away!





View on The Simple Comforts Step-By-Step Instant Pot Cookbook
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Notes
3 liked
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Delicious
Easy
Moist
Special occasion
Sweet
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