Instant Pot Korean Beef Tacos Recipe

comment icon 388 more comments They are so life that I used the periods-after-each-word trick right up there to really make you understand. Had to. Desperate times, desperate measures, all that stuff. You HAVE to understand the beauty of this combination:

tender, fall-apart, juicy, flavorful meat (this from a veg-lover, okay? so please just realize that I do not often praise meat like this) bendy, pillow-soft flour tortillas, because we’re going for a total food truck vibe here kimchi, which is spicy fermented cabbage that sounds 100% awful but is, in fact, delicious chopped cilantro chopped peanuts spicy mayooooo and don’t even go middle school on me with the “I don’t like mayo” thing. these tacos require mayo.

This beef – this gingery, garlicky, flavor-loaded beef – is kind of a workhorse around here. It has shown up in many of my recipes: Korean BBQ Burrito, Korean BBQ Steak Salad Bowls, Korean BBQ Yum Yum Rice Bowls… and now, look. Here it is again. I kind of hope it never leaves. Basically what has happened is me saying “I need to eat that Korean style beef again” + “I have an Instant Pot now” and then poof! This recipe. Guys, I have mixed feelings about the Instant Pot. Mostly because I don’t like telling you that you need to buy something when I think you probably don’t need it. You probably already have a ton of unused appliances in your kitchen and I would be adding to that long list. That stresses me out. On the other hand, YOU KINDA NEED IT. It can cook your meat in less than an hour. Wait though: it can cook your meat in less than an hour!! You don’t have to plan ahead. Dinners will be rescued, souls will be saved. I dunno, it’s up to you. A slow cooker would work. A pan on the stove would work. Instructions for both are in the recipe. But still. Think about that hour. You might kinda need it.

How To Make Our Korean Beef Tacos:

This is kimchi. Are you guys on that bandwagon? Or are you closing your browser window? Annnnd juicy beef. Ready in an hour. Did I say that already? I honestly do not rave about meat recipes. That’s just not my jam. But this is a meat recipe I am raving about. I adore it. I think you will love it. Buy some quality meat, legit kimchi, and extra fluffy tortillas. You are about to operate a standard FOOD TRUCK SERVICE out of your house. For yourself. Singularly you. Sweatpants-wearing, top-knot-rocking you. Tacos are the best. Have fun. XO PS. I adore this video. It’s where I got the inspiration for this Korean style beef recipe way back when I made it the first time. ♡ View freezer meal version of this recipe here. 4.8 from 97 reviews

1 14–ounce can pears, drained (fresh pears work, too) 1 two-inch knob of fresh ginger 4 cloves garlic 1/2 cup soy sauce 1/2 cup brown sugar 1 tsp sesame oil 2 lbs. top sirloin (see notes)

chopped cilantro chopped peanuts kimchi !!!! or slaw of some sort sriracha mayo or yum yum sauce flour tortillas

Stovetop: If you want to make this on the stovetop, I recommend slicing the meat thinly and following these directions for super quick and yummy beef. Cuts of Meat: Chuck roast can work, but I found that even with some trimming, it still had too much fat for my liking. Top sirloin is a little more spendy, but I love it in this recipe because there is less fat to work around and you really just get the awesomeness of the beef. Marinating: If you have time to marinate the meat, DO IT. It really enhances the flavor of the meat to let it all kinda hang out together with the sauce for a while. If you don’t have time, no biggie. I usually don’t have time either, and I’d still give it 5/5 for flavor. As written, you’ll have double the sauce you need! So save the remaining sauce (fridge or freezer) for a super fast and easy Round Two of your Korean Beef Tacos. LUCKYYYY. Freezer Meal Version You might also like our full freezer meals post.