Korean Beef Bulgogi Tacos
| Servings |
4 servings
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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
Ingredients
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Instructions
- Marinate beef with brown sugar, gochujang sauce and red pepper flakes, set aside
- Press Saute on the Instant Pot and wait for pot to be slightly heated up before adding the oil
- Stir fry aromatics and add in all the other ingredients, stir to make sure everything is well mixed and beef is submerged under sauce
- Cancel Saute and close the Instant Pot, set valve to Sealing and press high pressure for 6 minutes followed by quick release
- Cancel pressure cook and turn to Saute to reduce the sauce
- 6Serve in taco shells and garnish
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