Instant Pot Korean Bbq Tacos Recipes
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
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- Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use (see notes).
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- 1. 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. 2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.3. 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.4. 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.5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
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