Instant Pot Korean Beef Tacos
This wasn’t going to be an Instant Pot recipe at all. It was initially bound for the slow cooker, but after experimenting unsuccessfully twice with crock pot Korean beef, I abandoned the idea altogether. That was until a few weeks ago when the Instant Pot entered my kitchen and I resurrected the recipe.
The foundation of the dish come by way of my friend Yunah, whom I emailed months ago nosing around about Korean-style beef. Yunah, who lives in Korea and is a very good cook, passed on some intel, including the fact that her mother braises her beef with an Asian pear, among other things. And though she usually makes it using short ribs, I subbed in brisket because it’s a little leaner (though by no means lean) and easier to work with. Using Yunah’s tips, plenty of creative license, some trial and error, and a pressure cooker (the Instant Pot), the results were downright delicious.
Done Taco Style
The meat braises in a sweet, salty, umami marinade until it’s fork tender. That’s where anything resembling a traditional Korean dish ends. From there, the meat gets tucked into warm tortillas and topped with kimchi or other pickled cabbage. Both tortilla and pickles help cut the richness of the meat and balance out the flavors. It can also be prepared in what might be called “paleo style”, in a sturdy lettuce leaf instead of a tortilla. Serve the tacos with a generous salad to make a meal. I did a version of this Mexican Slaw by using seasoned rice vinegar instead of lime juice, toasted sesame oil instead of olive oil, and bean sprouts instead of red bell pepper.
Side notes: If you don’t own an Instant Pot or a pressure cooker, and are wondering if it’s a worthy investment, head here to check out my review.
If you are ready to bite the bullet on the Instant Pot, click the image below.Fork-tender and delicious Instant Pot Korean Beef Tacos with Kimchi #instantpot Click To Tweet
For a version of Korean Tacos using a conventional stove, check out this recipe from Cooking Light.
Beef brisket braises in a sweet and savory marinade until fork tender. Once shredded, tuck the meat into warm flour tortillas and top with kimchi or another favorite pickled vegetable. A crunchy salad on the side is a must. For a lighter version, serve the tacos in sturdy lettuce leaves instead of tortillas. Ingredients Instructions
Beef brisket braises in a sweet and savory marinade until fork tender. Once shredded, tuck the meat into warm flour tortillas and top with kimchi or another favorite pickled vegetable. A crunchy salad on the side is a must. For a lighter version, serve the tacos in sturdy lettuce leaves instead of tortillas.