Instant Pot Korean Beef Tacos | Easy Korean Beef Taco Recipe
Learn how to make the easiest Instant Pot Korean Beef Tacos with juicy pressure-cooked beef, a sweet and savory gochujang sauce, crisp cabbage slaw, and warm tortillas.
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Servings: 12 Street Tacos
Calories: 328kcal
Ingredients
- 2 pounds Chuck Roast
- ½ cup Beef Broth
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 tablespoon Vegetable Oil
- 1 tablespoon Sesame Oil
- ¼ cup Soy Sauce
- ¼ cup Brown Sugar
- 3 tablespoon Gochujang
- 2 tablespoon Rice Vinegar
- 2 tablespoon Garlic minced
- 1 tablespoon Ginger grated
For The Slaw
- 2 cups Coleslaw Mix
- ½ cup Mayonnaise
- ½ tablespoon Rice Vinegar
- 1 tablespoon Granulated Sugar
Assembly
- 12 Flour Tortillas street taco size
- 2 Green Onions diced
- ¼ cup Cilantro chopped
- Sesame Seeds for garnish
Instructions
- Cut the chuck roast into three or four large pieces. Pat the beef dry with paper towels, then season it with salt and black pepper.
- Select the sauté function on the Instant Pot and add the vegetable oil. Brown the beef in batches for 2 to 3 minutes per side. Transfer the browned pieces to a plate.
- In a bowl, whisk together the soy sauce, beef broth, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger. Pour a small amount of the sauce into the Instant Pot and scrape the bottom thoroughly.
- Return the beef to the pot and pour the remaining sauce over the top. Lock the lid in place and cook at high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
- Transfer the cooked beef to a cutting board or large bowl. Shred it with two forks, discarding any large pieces of fat.
- Select the sauté setting. Mix the cornstarch with cold water to create a smooth slurry. Stir the slurry into the cooking liquid and simmer for 2 to 3 minutes, or until the sauce thickens slightly. Add the shredded beef back to the pot.
- In a medium bowl, add the coleslaw mix. Whisk together the mayonnaise, rice vinegar, and sugar. Pour the dressing over the vegetables and toss until evenly coated.
- Warm the tortillas in a dry skillet or microwave. Fill each tortilla with Korean beef and top it with slaw, green onions, cilantro, and sesame seeds.
Nutrition
Calories: 328kcal | Carbohydrates: 23g | Protein: 18g | Fat: 18g | Fiber: 2g | Sugar: 7g