Instant Pot Korean Bulgogi Tacos
Rating
Shredded chicken in a sweet and spicy Korean inspired Bulgogi BBQ sauce. All made in the instant pot (along with slow cooker or stove-top variations). And topped with a quick roasted tomatillo sesame salsa, lettuce, and cheese.
Ingredients
- 2 pounds boneless chicken breasts or thighs
- ¾ cup low sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup honey
- 2 tablespoons Gochujang (Korean chile paste)
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced or grated
- ⅓ cup fresh cilantro, chopped
- 8-10 corn or flour tortillas warmed
- 1 small mango, diced
- kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
- TOMATILLO SESAME SALSA
- 6 tomatillos, skins removed (see notes, for creamy sauce)
- 6 green onions
- 2 tablespoons Gochujang (Korean chile paste)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- juice of 2 limes
- ¼ cup fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- INSTANT POT
- In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
- Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
- On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
- To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
- Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
- SLOW COOKER
- In the bowl of your slow cooker, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
- Follow the directions as directed above for steps 2-5.
- STOVE-TOP
- In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add ⅓ cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
- Follow the directions as directed above for steps 2-5.
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