Korean Beef Bulgogi Tacos
  • 2tsp Oil
  • 1tbsp Sesame Oil
  • thumb size Ginger
  • 7 garlic
  • 450g Beef Tenderloin
  • 1tbsp Brown Sugar
  • 3tbsp Gochujang Sauce
  • 3tsp Red Pepper Flakes
  • 1tsp Soy Sauce
  • 1/2cup Water
  • 12 Taco Shells
  • 4 Chopped Onions
  • Coriander leaves
  • 2Large Tomatoes
  • 1/2 Lime Juice
  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