Korean Beef Bulgogi Tacos Image

Korean Beef Bulgogi Tacos

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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