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
48
Low
Glycemic Load
20
High
Nutrition per serving
Calories711.2 kcal (36%)
Total Fat41.8 g (60%)
Carbs41.3 g (16%)
Sugars28 g (31%)
Protein41.3 g (83%)
Sodium968.5 mg (48%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
The Marinade
2Anjou pears
peeled and cored
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.
Anjou pears2 
garlic6 cloves
fresh ginger1.25 oz
low-sodium soy sauce½ cup
brown sugar¼ cup
honey¼ cup
hoisin sauce¼ cup
sesame oil2 tsp
fish sauce1 tspStep 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.
Zip Top Bag
FridgeCool
chuck roast3 lbStep 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.
Pressure CookerManualStep 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.
Bowl
ForkStep 5
Assemble your tacos as you see fit and munch away!
sesame seeds
tortillas
spicy mayo
wonton crisps
kimchiView on The Simple Comforts Step-By-Step Instant Pot Cookbook
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Notes
3 liked
0 disliked
Delicious
Easy
Moist
Special occasion
Sweet
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