Instant Pot Korean Bulgogi BBQ Tacos.
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 3/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons Gochujang (Korean chile paste)
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced or grated
- 1/3 cup fresh cilantro, chopped
- 8-10 corn or flour tortillas warmed
- 1 small mango, diced
- kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
- 6 tomatillos, skins removed
- 6 green onions
- 2 tablespoons Gochujang (Korean chile paste)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- juice of 2 limes
- 1/4 cup fresh cilantro
- 1 tablespoon toasted sesame seeds
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Instructions
- 1. In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
- In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
- 2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
- Meanwhile, make the salsa.
- Preheat the oven to broil. Line a baking sheet with parchment.
- 3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
- 3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
- 4. To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
- 4. To a blender, add the roasted tomatillos, green onions,
- Gochujang, sesame oil, rice vinegar, soy sauce,
- lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
- 5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
- 1. In the bowl of your slow cooker, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
- 2. Follow the directions as directed above for steps 2-5.
- 1. In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
- 2. Follow the directions as directed above for steps 2-5.
Source
Original recipe: View Original