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Korean Beef Bulgogi Tacos

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Print Recipe
Korean Beef Bulgogi Tacos
Servings
Ingredients
  • 2 tsp Oil
  • 1 tbsp Sesame Oil
  • thumb size Ginger
  • 7 garlic
  • 450g Beef Tenderloin
  • 1 tbsp Brown Sugar
  • 3 tbsp Gochujang Sauce
  • 3 tsp Red Pepper Flakes
  • 1 tsp Soy Sauce
  • 1/2 cup Water
  • 12 Taco Shells
  • 4 Chopped Onions
  • Coriander leaves
  • 2 Large Tomatoes
  • 1/2 Lime Juice
Servings
Ingredients
  • 2 tsp Oil
  • 1 tbsp Sesame Oil
  • thumb size Ginger
  • 7 garlic
  • 450g Beef Tenderloin
  • 1 tbsp Brown Sugar
  • 3 tbsp Gochujang Sauce
  • 3 tsp Red Pepper Flakes
  • 1 tsp Soy Sauce
  • 1/2 cup Water
  • 12 Taco Shells
  • 4 Chopped Onions
  • Coriander leaves
  • 2 Large Tomatoes
  • 1/2 Lime Juice
Instructions
  1. Marinate beef with brown sugar, gochujang sauce and red pepper flakes, set aside
  2. Press Saute on the Instant Pot and wait for pot to be slightly heated up before adding the oil
  3. Stir fry aromatics and add in all the other ingredients, stir to make sure everything is well mixed and beef is submerged under sauce
  4. Cancel Saute and close the Instant Pot, set valve to Sealing and press high pressure for 6 minutes followed by quick release
  5. Cancel pressure cook and turn to Saute to reduce the sauce
  6. 6Serve in taco shells and garnish
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