Instant Pot Korean Bulgogi Tacos

 

Ingredients:

For the Chicken:

• 2 pounds boneless chicken breasts or thighs
• 3/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tablespoons Gochujang (Korean chile paste)
• 1 inch fresh ginger, grated
• 4 cloves garlic, minced or grated
• 1/3 cup fresh cilantro, chopped

For the Tomatillo Sesame Salsa:

• 6 tomatillos, skins removed (see notes for creamy sauce option)
• 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
• 1/4 cup fresh cilantro
• 1 tablespoon toasted sesame seeds

For Serving:

• 8-10 corn or flour tortillas, warmed
• 1 small mango, diced
• Kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving

---

Instructions:

Instant Pot Method:

1. Cook the Chicken:

   • In the bowl of your Instant Pot, combine chicken, soy sauce, rice vinegar, honey, Gochujang, ginger, and garlic.
   • Cover and cook on high pressure/manual for 8 minutes. Once done, use natural or quick release to release the steam. Shred the chicken with two forks and stir in the chopped cilantro.

2. Prepare the Tomatillo Sesame Salsa:

   • Preheat the oven to broil. Line a baking sheet with parchment paper.
   • Arrange the tomatillos and green onions on the baking sheet. Broil for 3-5 minutes, until tomatillos are lightly charred.
   • In a blender, combine the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Blend until smooth. Stir in the toasted sesame seeds.

3. Assemble Tacos:

   • Stuff the warmed tortillas with the shredded chicken, kimchi, shredded lettuce, and sliced cucumbers.
   • Top with the Tomatillo Sesame Salsa, diced mango, and crumbled feta or queso. Enjoy!

Slow Cooker Method:

1. Cook the Chicken:

   • In the bowl of your slow cooker, mix chicken, soy sauce, rice vinegar, honey, Gochujang, ginger, and garlic.
   • Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. Once the chicken is done, shred with two forks and stir in the cilantro.

2. Prepare the Tomatillo Sesame Salsa:

   • Follow the same steps as above for the Instant Pot method.

3. Assemble Tacos:

   • Follow the assembly instructions as outlined above.

Stove-Top Method:

1. Cook the Chicken:

   • In a medium pot, combine chicken, soy sauce, rice vinegar, honey, Gochujang, ginger, and garlic.
   • Set over medium heat, partially cover, and cook for 20-25 minutes, until the chicken is cooked through. If the sauce thickens too quickly, add 1/3 cup water. Shred the chicken with two forks and stir in the cilantro.

2. Prepare the Tomatillo Sesame Salsa:

   • Follow the same steps as above for the Instant Pot method.

3. Assemble Tacos:

   • Follow the assembly instructions as outlined above.

Notes:

• Creamy Sauce Option: For a creamy version of the salsa, replace tomatillos with 1/2 cup plain Greek yogurt, sour cream, or mayonnaise in the salsa recipe.

Enjoy your delicious Korean BBQ Chicken Tacos with fresh and flavorful Tomatillo Sesame Salsa! 🌮🔥