Instant Pot Korean Beef Tacos

Recipe: https://pressureluckcooking.com/recipe/instant-pot-korean-beef-tacos/

Korean Beef Tacos are all you’ve ever wanted in a meat dish. As sweet as they are savory, as simple as they are succulent, whoever you serve these to are in for a seriously flavorful treat!

The beauty part is you can dress these tacos up however you want, but I feel some kimchi (Korean fermented cabbage) and Sriracha mayo complement that juicy, flavorful meat to perfection. The Instant Pot does it again!

#pressureluck #instantpot #koreanbeeftacos

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[Music]
hey guys it’s jeff from pressure luck
and today we’re going to take taco
tuesday to the next level
because we’re going to be making tacos
that are not probably the typical types
of tacos you’re used to making
but they’re going to be some of the best
you’ve ever ever
put into your mouth inside of a little
tube of whether it be a soft flower
thing or a little shell of crunch
guys we’re making korean beef style
tacos
a little bit unconventional but the
flavor is a hundred percent there
and i’ll tell you something right now
it’s we’re talking the most tender beef
ever and
there’s a little bit of an interesting
ingredient in there yeah i’m talking
pears i know pears
so weird but wait until you see what it
does and how amazing
it makes the sauce so get your bibimbap
bibs on and let’s go right to the
instant pot it makes them amazing
korean style beef tacos all right so
let’s begin by taking six whole cloves
of garlic
and i just want to smash them you can
use the flat side of a knife to do that
just press it down a little bit and
you’ll see they’ll be lightly smashed
and that’s all i want to do for the time
being here and now i want to take about
one and a quarter ounces of fresh ginger
uh and i want to peel that and i want to
just kind of roughly chop it up
very very roughly and now we’re roughly
chopped alternatively if you don’t have
like a one and a quarter
ounce amount of ginger here that’s fresh
this stuff is amazing squeeze ginger
use about two to three tablespoons of
that that’ll do the trick just fine you
can also use minced ginger as well
but i have fresh so guess what that’s
what i’m using all right let’s move on
okay so in a food processor or a blender
i now want to add in
a 14 to 15 ounce can of pears
now i like to use one that’s no sugar
added or the light
syrup it really doesn’t matter because
we’re gonna be draining it completely
but uh just make sure you just get some
pears about a 14 to 15 ounce can
alternatively if you want to use fresh
pears i would suggest
anju pears and use about two of them and
peel them and core them
and i just opened and drained my pears
it doesn’t matter if they’re half pairs
or sliced pears it’s all the same thing
they’re all about to get pulverized
anyway
i’m gonna add my ginger and my garlic a
half a cup of low sodium soy sauce or
tamari or you can use coconut aminos
a quarter of a cup of light or brown
sugar just make sure it’s tightly packed
into that quarter of a cup
a quarter of a cup of honey a quarter of
a cup of poison sauce and you can
typically find this in
any supermarket near the asian section
typically what the soy sauce is
two teaspoons of sesame oil it can be
toasted or regular it doesn’t really
matter
and optionally one teaspoon of fish
sauce now this stuff smells pungent it
does
and i’m telling you right now if you
just smell it you’re gonna be like i
might not want to put this in there but
it adds
such unbelievable flavor when it’s
combined with everything else trust me
if a guy like me can handle this in a
dish i’m sure most people can because
i’m very picky sometimes
and you could also get this in the asian
section right by the hoisin sauce and
the soy sauce
all right so i’m going to secure my food
processor here
get the lid on and now it’s time to
puree it all
all right and once we are looking like
this we’re perfect all right i’m going
to remove this and now we’re going to
prepare
our meat another cut of meat i want to
use for this is a three pound
chuck roast guys i can’t stress this
enough use a chuck roast meat for this
it makes
such a difference it’s going to shred
into the most amazing tender
melt in your mouth tacos all right so
all i want to do is just literally
just cut it into chunks like this
because at the end of the day that it’s
going to get shredded up once they’ve
been cooked
so after i’ve cut them like this i’m
just going to cut them again into pieces
like this
so again just nice size chunks all right
you see that
all the meat cut into nice big chunks
all right so let’s give this meat a
marinated bath
i’m gonna take a ziploc bag or a freezer
bag a gallon size one
throw them all in perfect just like that
and remember our marinade now we’re
going to pour all of it
over the meat lovely
all right now i’m going to kind of just
try to get the air out of the bag just
you know press it down to that part and
as we seal the top just make sure the
air is out and there we have it guys
all of our meat is going to be sitting
in this amazing
simple korean barbecue style marinade
so so good now personally i think it
makes a huge difference if you do
marinate it because we’re gonna let this
sit in the refrigerator for at least
eight hours
i’m really gonna probably go for 24
hours and i’ll continue this tomorrow
but don’t worry the video will be moving
on directly in the next moment
but if you don’t have the time you can
simply just
cut the meat up make the marinade and
then just pour the meat and the marinade
right into the instant pot and cook
it’s still going to be great but of
course i’m telling you now
it makes a difference if you marinate it
and another reason why we cut the meat
into chunks like we did
not only will it cook more quickly in
the instant pot but the flavors are
going to seat
more into the meat because it’s more of
it basically we cut it into smaller
pieces so the marinade could really seep
in there
all right we’re going to pop this in the
fridge and i’m going to do it all right
i’m going to pop this in the fridge for
8 to 24 hours
i’m going to go for 24 and we’re gonna
move on right after that
see you soon okay and just like that
i’ve sped up
time and it’s been 24 hours since my
meat’s been marinating again you could
do it for
eight hours even if you want or not at
all but i feel they feel like it’s gonna
add a lot more flavor
look at my nice worn out instant pot you
see that that’s because of there’s so
much
loving going on in this pot probably
over a thousand things were cooked in
this pot
probably over a thousand things were
cooked in this pot all right so
here’s my meat that i’m taking out of
the fridge nice and marinated
and i’m simply going to empty the
contents of the bag and all the marinade
directly into the instant pot and you
can squeeze any excess marinade out of
there kind of almost like it’s a piping
bag with frosting or icing
and there it is all my beef and that’s
literally it guys
just dump it in there okay now i’m going
to secure my lid
make sure that i’m in the ceiling
position and we’re going to go to the
control panel on the pot we’re going to
hit the pressure cook
or manual button depending on your model
and i want to go for 35 minutes
at high pressure guys and that’s all i
want to do 35 minutes
high pressure if this option lights up
let it stay on normal
but high pressure 35 minutes all right
now that the pressure cooking cycle is
complete
we’re going to allow a 10 minute natural
release that means we do nothing
until this starts to count up which is
what happens when a pressure cooking
cycle is completed
it’s going to count up and when it hits
10 that means 10 minutes had passed and
we’ll finish it with
a quick release so again this is called
a 10 minute natural release
and those 10 minutes have passed so
let’s finish it off with a quick release
and the pin just dropped so we’re gonna
get that lid off
and there it is guys there’s all my beef
looking amazing
i’m going to take some tongs here and
i’m going to now
just transfer it to a bowl and you’re
going to see the meat is super
super tender and delicate at this point
which is perfect because we’re going to
be shredding it apart in two seconds
so again transfer all the beef right to
a bowl
all right and there we go and now i’m
going to shred this up with a couple of
forks
and guys you see all this extra broth
perfect leave it there we’re going to
use it and drape it over some of our
beef as soon as it’s shredded
plus you could save some if you want for
some rice or whatever you want to do
with it it’s amazing as gravy
alright so now with my two forks i’m
literally just going to go like this and
look at the meat guys
it’s just shredding apart just go
through it shred it to the consistency
you like
i like it basically totally shredded
some people also like to use like a hand
or a stand mixer to shred and that’s
fine but just be wary because if you do
it too hard
it can become a little bit mushy almost
so you don’t want that to happen to the
meat you want it to be nice and tender
but also a little supple and this
couldn’t be easier to shred apart it’s
literally just doing it on its own
it’s basically like a korean style
barbacoa taco
all right now that we’re all shredded
this is when i take the amazing
sauce gravy whatever you want to call it
and i can ladle
it over my meat and this is exactly what
we want to do don’t put too much in
there
just start with about you know two
ladles full should be enough if you want
more add more
and we add that in there not only for
extra flavor but it also keeps the meat
super moist and juicy uh yeah that looks
good
and again if you want to add more of the
gravy by all means feel free to
it’s totally up to you sometimes you
just want to pound your meat and
sometimes you want to shred it
all right guys let’s make a taco okay
i’m going to take about like a i can say
the enchilada sized um tortilla but you
can use any size you can use
taco size fajita size enchilada burrito
whatever you want to do that’s up to you
and you can use any kind flour corn uh
low carb whole wheat whatever you want
to do but this is actually a mix of
flour and corn all right so i
actually want to make a little bit of a
sauce for this and it’s very simple it’s
going to be some mayonnaise
and a little bit of sriracha i’m just
going to mix that together because i
love
a delicious sriracha mayonnaise it’s as
simple as that
and you could add any other kind of
sauce you wanted to this you don’t have
to be conventional you could add you
know with tzatziki if you want
so i’m just going to layer some of that
in there all right lovely
and now i’m going to take some of the
shredded beef put it on there
and because this is korean style guys
there’s this amazing thing called
kimchi now if you don’t know what kimchi
is it’s a korean style cabbage that’s
been fermented
and it can be spicy it can be not spicy
you could typically find it in
a bunch of markets in the produce
section usually in jars
or a container and they vary on the size
uh you can get them pretty much at any
asian market that’s for sure or if you
don’t want kimchi it’s not your style
you don’t feel adventurous in trying it
it’s so delicious it’s like a pickled
like i said it’s like a pickled korean
cabbage
you can just use regular shredded
cabbage i’m just gonna add a little bit
of the kimchi to the top
some people also like to put some
crushed peanuts on there if you want
that’s up to you you don’t have to do
that
again the sky’s the limit you can make
this however you wish
all right and now i’m going to roll this
up and i have me a korean beef taco
so juicy so tender so out of this real
delicious that
we’re gonna eat it up right now let’s do
it all right guys here’s my taco and
here we go
this stop the flavors are insane just
stop already i mean just stop already
i’m like angry it’s that good the flavor
is to be save it wow wow
wow guys this is one of the easiest
things in the world to make you saw how
easy this is
and the payoff is beyond anything you
could have ever expected
the pears coupled with the ginger and
the sweet of the
the brown sugar and the honey and the
hoisin sauce in there and of course the
soy sauce
garlic everything tied together in that
marinade is
heaven and then of course if you want to
make it a taco and you want to roll it
up with a little bit of like the
sriracha mayo and then put some of the
kimchi or some cabbage
maybe a little peanuts whatever you want
to put on top you can do whatever you
want
wonton crisps would be nice this becomes
an exceptional exceptional
easy easy dish
and i can promise you now the entire
family is going to be begging you to
make this one on the regular
and you’re not gonna have any problem
doing it because it’s the easiest thing
to make and you know what
just prep it the night before like if
you want to marinate it just before you
go to bed you know after the kids are
asleep and you’re on your third glass of
wine
you know just make the marinade at that
point and then let it sit in the fridge
and then the next day literally
dump it in the pot and go and that’s it
it’s ready
it doesn’t get any easier doesn’t get
any tastier than an unbelievable korean
beef
taco i could eat a thousand of these i
shouldn’t
i won’t but i could guys if you enjoy
these videos check out
pressureluckcooking.com because i have a
ton of recipes there
more coming each week check out my
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of course i’m going to say that if i can
say it right
cookbook the step-by-step instant pot
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photos of every recipe with a finishing
shot of every recipe this is no guessing
what it’s going to look like
i mean we have everything in here a
timing bar
you don’t want to be without this if you
have an instant pot guys if you don’t
have an instant pot get the book
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thank you so much again guys and uh when
next time
a little old lady pulls up in the car
and asks where’s the beef
well i’ll tell ya director of this
recipe out of this world
[Music]
enjoy