Infomedia Live:Delicious Korean Beef Tacos

/ tags Beef, Korean, Tacos

These. Tacos. Are. Life.

They are so life that I used the periods-after-each-word trick right up there to really make you understand. Had to. Desperate times, desperate measures, all that stuff. You HAVE to understand the beauty of this combination:

tender, fall-apart, juicy, flavorful meat (this from a veg-lover, okay? so please just realize that I do not often praise meat like this)
bendy, pillow-soft flour tortillas, because we’re going for a total food truck vibe here
kimchi, which is spicy fermented cabbage that sounds 100% awful but is, in fact, delicious
chopped cilantro
chopped peanuts
spicy mayooooo and don’t even go middle school on me with the “I don’t like mayo” thing. these tacos require mayo.

Delicious Korean Beef Tacos

This is kimchi. Are you guys on that bandwagon? Or are you closing your browser window?

Annnnd juicy beef. Ready in an hour. Did I say that already?

Prep Time: 15 mins
Cook Time: 45 mins

DESCRIPTION

Food truck fusion-style tacos, straight outta the Instant Pot! Flavorful garlic and ginger beef gets tucked into flour tortillas with kimchi, cilantro, peanuts, and spicy mayo. Oooo-ee!

INGREDIENTS

For the Korean Beef:

1 14-ounce can pears, drained (fresh pears work, too)
1 two-inch knob of fresh ginger
4 cloves garlic
1/2 cup soy sauce
1/2 cup brown sugar
2 lbs. top sirloin (see notes)

For the Tacos:

chopped cilantro
chopped peanuts
kimchi !!!! or slaw of some sort
sriracha mayo or yum yum sauce
flour tortillas

INSTRUCTIONS

Make the sauce: Pulse pears, ginger, garlic, soy sauce, and brown sugar until mostly smooth. Reserve half for later use (see notes).
Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
Tacos: Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It’s so good.

NOTES

Slow Cooker: If you want to make this in the slow cooker, follow the same directions but cook the meat on high for 3-5 hours, or low for 6-8 hours.

Stovetop: If you want to make this on the stovetop, I recommend slicing the meat thinly and following these directions for super quick and yummy beef.

Cuts of Meat: Chuck roast can work, but I found that even with some trimming, it still had too much fat for my liking. Top sirloin is a little more spendy, but I love it in this recipe because there is less fat to work around and you really just get the awesomeness of the beef.

Marinating: If you have time to marinate the meat, DO IT. It really enhances the flavor to of the meat to meat to let it all kinda hang out together with the sauce for a while. If you don’t have time, no biggie. I usually don’t have time either, and I’d still give it 5/5 for flavor.

Delicious Korean Beef Tacos