Instant Pot Korean-Style Beef Wraps

The foundation of the dish comes 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.

Korean Beef Done in a Wrap

The Instant Pot is the perfect tool for cooking brisket. The meat cooks for about 90 minutes in a sweet, salty, umami marinade of rice vinegar, soy sauce, grated pear, and garlic. It turns out fork-tender and just right for tucking into warm tortillas. The addition of flour tortillas to this recipe is where anything resembling a traditional Korean dish ends. That being said, it serves to soak up the flavorful juices and provides a nice counterpoint to the richness of the meat.

Garnishes for Korean-Style Beef Wraps

The other elements that finish this dish are the addition of kimchi and crunchy vegetable. The kimchi provides a lovely hit of heat (along with the benefits that come from eating fermented foods). If you’ve not yet warmed up to kimchi or can’t find it in your market, you can use other fermented or pickled vegetables. As for the slaw, I typically toss shredded cabbage with grated carrot and a splash of rice vinegar and sesame oil. I’ve also been know to substitute simply pre-shredded carrots or thinly sliced Persian cucumbers, both with that same vinegar/sesame oil finish.

Make it Animal Style

Another way I like to serve these wraps is in a sturdy lettuce leaf in lieu of the tortilla. Butter lettuce or hearts of romaine both work well for this and it’s a good option for my gluten-free friends or those interested in a lower carb option.

If you like this Instant Pot Korean-Style Beef, check out these other Instant Pot Recipes

Instant Pot Chicken in Salsa Verde

Instant Pot Balsamic Chicken and Vegetables

Instant Pot Farro Risotto with Mushrooms

Instant Pot Beef and Butternut Squash Chili

Instant Pot Chicken Carnitas Tacos by Hola Jalapeño

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Instant Pot Korean-Style Beef Wraps

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.

Course Main Course

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 4 to 5 servings

Author Katie Morford

Ingredients

• 1 1/2 pounds beef brisket
• 1 teaspoon kosher salt
• 2 teaspoons avocado or canola oil
• 1 large Asian pear (use a ripe conventional pear if you can’t find Asian)
• 3 large cloves thinly sliced garlic
• 1 tablespoon sesame oil
• 2 tablespoons mirin
• 2 tablespoons seasoned rice vinegar
• 2 ½ tablespoons soy sauce
• 2 tablespoons packed brown sugar
• ½ teaspoon black pepper
• 2 scallions, thinly sliced

To Garnish

• 1/3 head green cabbage, shredded
• 3 large carrots, grated
• 2 teaspoons toasted sesame oil
• 2 tablespoons seasoned rice vinegar
• 6 eight-inch flour tortillas (or 12 lettuce leaves, if preferred)
• Kimchi or sriracha to taste

Instructions

1. Season both sides of the brisket with salt. Set the Instant Pot to saute and add the oil. Put in the brisket and cook until deeply brown on both sides.

2. While the meat browns, cut the pear off the core in four cuts. On a box grater, grate the flesh of the pear and discard (or eat!) the skin.

3. When the meat is brown, remove it from the pot, turn the pot off, and pour off the fat.

4. Add the sesame oil, mirin, rice vinegar, soy sauce, brown sugar, pepper, pear, and garlic to the pot and stir. Nestle the meat into the sauce, fatty-side up. Put the lid on the Instant Pot, set it to “Meat” for 1 hour and 25 minutes, being sure to close the steam nozzle.

5. When the meat is done. Turn the nozzle to release the steam, remove the lid, and transfer the meat to a cutting board. Skim any obvious fat at the top of the liquid by laying a large spoon on the surface and allowing the fat to drift into the spoon.

6. Trim off the obvious fat from the meat and discard. (It may not look like a lot of meat remains, but it's very flavorful, so a little goes a long way). Shred the meat or use a knife to cut into thin slices and put into a serving bowl. Pour about the juices from the pot over the meat. Scatter with scallions. Stir and serve with warm tortillas, kimchi, and slaw.

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