Instant Pot Korean Bbq Tacos Recipes

KOREAN BEEF TACOS

Steps:

• FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside. FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

KOREAN SHORT RIB TACOS

Steps:

• For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
• Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
• Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
• For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
• To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
• Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.

KOREAN PULLED PORK TACOS

Steps:

• Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.