Korean Beef Bulgogi Tacos

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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!

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