Korean Tacos with Yum Yum Sauce

These Korean-inspired tacos are probably the best thing I’ve ever made, seriously.

And they were made in my INSTANT POT. From fridge to table in less than an hour, and boy it was delicious.

As always, you could cook the meat in the slow-cooker on high for 4-6 hours and low for 8-10.

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Ingredients

Meat

  • 2 pounds boneless beef short ribs
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tablespoons gochujang chile paste
  • 1-inch piece fresh ginger, peeled
  • 4 cloves garlic
  • 1 pear, peeled + cored

Slaw

  • 1 package coleslaw mix
  • 1/2 cup fresh cilantro, chopped
  • 6 whole green onions, chopped
  • 1-2 cayenne peppers, sliced + seeds removed if desired
  • 1/4 cup fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar

Yum Yum Sauce

  • 1/2 cup mayonnaise
  • 1-2 tablespoons gochujang chile paste
  • 2 teaspoons low-sodium soy sauce
  • juice from 1/2 a lime

Sesame Salsa Verde

  • 1-1/2 cups jarred salsa verde
  • 1-2 tablespoons gochujang chile paste
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds

Toppings

  • lime wedges
  • avocado slices
  • sesame seeds
  • cotija cheese
  • 8-10 corn tortillas, warmed

Instructions

  1. Meat: In a blender, combine the soy sauce, vinegar, honey, gochujang, ginger, garlic cloves, and pear. Blend until mostly smooth and pour the sauce into the bowl of your Instant Pot. Stir in 1/2 cup water. Add in the meat seal the lid, and cook on high pressure for 25 minutes.
  2. Slaw: In a medium bowl, mix the coleslaw mix, cilantro, green onions, peppers, lime juice, soy sauce, and rice vinegar. Toss to coat and let sit while you prepare the rest of the ingredients.
  3. Yum Yum Sauce: In a small bowl, mix the mayonnaise, gochujang, soy sauce, and lime juice.
  4. Salsa Verde: Mix salsa verde, gochujang, soy sauce, and sesame seeds together in a small bowl.
  5. Assembly: When beef is done cooking, release steam on the Instant Pot, remove meat, lightly shred, and add back into the cooking liquid. Stuff the meat, slaw, and some avocado into warmed tortillas. Top with yum yum sauce, sesame seeds, and cotija cheese.

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