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Made these when a friend was visiting and we absolutely loved these. minimal prep + instant pot = my fav kind of recipe
Cherese
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.
This beef – this gingery, garlicky, flavor-loaded beef – is kind of a workhorse around here. It has shown up in many of my recipes: Korean BBQ Burrito, Korean BBQ Steak Salad Bowls, Korean BBQ Yum Yum Rice Bowls… and now, look. Here it is again. I kind of hope it never leaves.
Basically what has happened is me saying “I need to eat that Korean style beef again” + “I have an Instant Pot now” and then *poof*! This recipe.
Guys, I have mixed feelings about the Instant Pot. Mostly because I don’t like telling you that you need to buy something when I think you probably don’t need it. You probably already have a ton of unused appliances in your kitchen and I would be adding to that long list. That stresses me out.
On the other hand, YOU KINDA NEED IT. It can cook your meat in less than an hour. Wait though: it can cook your meat in less than an hour!! You don’t have to plan ahead. Dinners will be rescued, souls will be saved. I dunno, it’s up to you. A slow cooker would work. A pan on the stove would work. Instructions for both are in the recipe.
But still. Think about that hour. You might kinda need it.
How To Make Our 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?
I honestly do not rave about meat recipes. That’s just not my jam.
But this is a meat recipe I am raving about. I adore it. I think you will love it.
Buy some quality meat, legit kimchi, and extra fluffy tortillas. You are about to operate a standard FOOD TRUCK SERVICE out of your house. For yourself. Singularly you. Sweatpants-wearing, top-knot-rocking you.
Tacos are the best. Have fun. XO
PS. I adore this video. It’s where I got the inspiration for this Korean style beef recipe way back when I made it the first time. ♡
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Instant Pot Korean Beef Tacos
- Total Time: 1 hour
- Yield: 8 servings 1x
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
- 1 tsp sesame oil
- 2 lbs. top sirloin (see notes)
- 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, sesame oil, 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 of the 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.
As written, you’ll have double the sauce you need! So save the remaining sauce (fridge or freezer) for a super fast and easy Round Two of your Korean Beef Tacos. LUCKYYYY.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Cuisine: Korean-Inspired
Keywords: korean tacos, korean beef tacos, beef tacos
Make It A Freezer Meal!
Blend Into Sauce:
- one 15-ounce can pears, drained (or 2 fresh pears, cored)
- a 2-inch knob of ginger, peeled
- 4 cloves garlic, peeled
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
Freeze With:
- 2 lbs. beef chuck or top sirloin, cut into 6-8 pieces
To Cook:
INSTANT POT: For beef chuck: From frozen, 65 minutes on high pressure + 10 minutes nature release. For top sirloin: From frozen, 45 minutes on high pressure + 10 minutes nature release.
SLOW COOKER: From thawed, 3-5 hours on high.
FINAL STEP: Serve in rice bowls or fusion-style burritos or tacos (MY FAVE) with kimchi, rice, slaw, spicy mayo, etc.
View more healthy freezer meals here!
One More Thing!
This recipe is part of our collection of best taco recipes. Check it out!
Do you think rhis would work with pork? I am using up the rest of a pig we bought last year and I have no idea what to do with the (uncured) ham steaks!
Yes I do! I would use a pork roast if you can so it shreds up like the beef.
Ha ha I just discovered I accidentally bought pork to make this instead of beef so came online to see if it would work & that is the first question! 😝 thanks guys
This reminds me of my favorite order at World Street Kitchen, the Korean Beef lettuce wraps. I’m super excited to replicate that flavor at home!
I need to try those! WSK is my faaave!
I did this exact recipe with pork butt, and it was delicious, even though is was more greasy than the beef version.
Now I wonder how it would be with chicken thighs/chicken breast…I might experiment soon!!
Hi Lindsay! I love you and your website! This looks fantastic, but I’m getting a little thrown off here. I have some constructive criticism for you. I don’t have, nor will I ever have, an instant pot. I get it, it’s great. It’s fantastic, but it feels like 9 out of the last 10 recipes you’ve posted have been “Instant Pot XYZ!” I don’t like skipping your posts, but I feel like I have to. Please switch it up for a while. I want to keep coming back instead of giving up on POY because it has become an IP recipe drop spot.
I do like that you put the alternative method recipes in this one! I don’t know if you’ve done it for the last several because I couldn’t bring myself to click. If you have, that’s fantastic. Maybe play that up a bit more on your next IP recipe.
Meagan – just an FYI, Lindsay has purposely been doing an “instant pot series” of recipes over the last several weeks. She has posted alternative methods for every one. (I also don’t have an instant pot so I look for the alternatives.) Please please please don’t give up on POY – all the recipes are fantastic and the instant pot recipes are not the majority 🙂
Hi Brittany! Thanks. I didn’t realize this was a series. Having that in the post title might have been helpful for me to understand the idea. I do love the website and I’m not ready to give up yet! I was just hoping to offer some constructive feedback.
OMG- Get over yourself Meagan!
I really didn’t want to post this comment. I really didn’t. This one just seemed like the 100th one. I tried to be positive in my approach and offer some constructive feedback. Please don’t make this a negative space for me or Lindsay or anyone else.
Meaghan — do not let Tracy make you feel badly. Your post was not mean spirited but instead reflected a lot of our sentiments — that we love Lindsay, and we want her to stay true to herself and not lean on promotions/sponsored brands. I, too, thought the instant pot series was only for October so I was a little
bummed,
As I don’t have the money for one right now. I trust that Lindsay will be back with more regular old stove top/oven recipes soon!
Hi Annie, thanks for the comment! Just wanted to clear up any potential misunderstandings. These Instant Pot posts are not sponsored. Sponsored posts will always be disclosed right at the top of the post with language that says “sponsored by.” I own an Instant Pot (bought it myself) and use it regularly. I will always be true to myself in all my content, sponsored or unsponsored. 🙂 Thanks for being here! Let me know if you have other questions. lindsay @ pinchofyum.com
Meagan – * you* have made this a negative space for everyone. It “feels like 9 out of the last 10…”? The four posts previous to this one have not been Instant Pot and many of the October Instant Pot series recipes do have alternative methods. You seriously couldn’t bring yourself to click? You should have had the respect for the POY team to check for yourself before complaining. I’m an instapot-free vegetarian and even I read this post (and was rewarded in the video link at the end to a vegetarian BBQ recipe).
Um, that veg bbq looked amazing, right?! I saw that too!
It did! And I don’t even really like mushrooms but I might try it. Thanks for the link 🙂
Hi Meagan, I really appreciate your respectful feedback. I actually get a ton of requests for Instant Pot recipes on Instagram, and also: I am using the IP a lot lately for recipes in my real life. 🙂 And the blog always reflects the food I actually make and eat in real life. We did have an Instant Pot series going in October (those posts were all marked as being part of a series), same idea as our Gluten Free series last spring, and a Comfort Food series last January after we went through a personal tragedy. I am not sponsored or partnering with the brand – I’m just working on creating content that is valuable and relevant and yummy, whether you own an Instant Pot or not. Hopefully this helps give context for why there have been so many IP recipes lately! Thanks for being here!
Thanks for the response Lindsay! I still love the blog. 🙂
As someone who will never be ballsy enough to create my own IP recipe…I absolutely cannot thank you enough for doing this series and making me feel like the purchase was %100 worth it! You have one of the best selections of recipes for it….please don’t stop. Some of us need ya! And some just haven’t realised it yet!
Wow, I love the addition of pears!! And I just tried kimchi the other day for the first time. It’s so delish
YUMMMM! You speak to my heart, Lindsay!!!
I totally want an instant pot. It’s on my Christmas list!!!! 🙂
Instant pot is on my Christmas list too! I can’t wait!!! <3
Hey there! Really enjoy your videos. Keep up the good work. I myself enjoy good homecooked food especially indian food. I recently came accross this really good ebook with more than 1000 indian recipes. You guys should check it out https://ssl.clickbank.net/order/restricted.html?errCode=accntstate&cbhopvendor=danaam4
They look perfect! Love a good taco!!
These tacos look so yummy, so many great flavors you put into this recipe, this is truly impressive work
I made these tonight with moose steak instead of sirloin. They were delicious! Thanks for another great IP recipe!
Um, what!?! This is amazing. I never would have guessed! Glad you liked it!
This recipe was amazing! What a wonderful way to get back into the routine of cooking after a long weekend away. The flavors in the meat we’re straight up incredible. We used the slow cooker. It was my first time having kimchi and I loved it! Say this every time but it’s maybe my favorite recipe of yours! For now anyway.
So glad to hear! I love this in the slow cooker too!
You are. An Instant Pot genius. And that’s all there is to it. These tacos look absolutely positively amazzzingggg!
In my college days I used to go a korean restaurant – gammeeok.nyc where kimchis were available. This recipe just remembered me those college days.
Thanks a lot!!!
Do regular grocery stores carry kimchi? or do you make it somehow?
My two small-town grocery stores carry it. They have it in the refrigerated vegetable/salad dressing section and in the refrigerated organic aisle. It’s kind of like spicy sauerkraut.
I can’t wait to try this one too! I have been on a taco craze recently and these look mouth watering!
Thanks for always sharing such unique, yummy looking recipes!
Xo, Lauren
http://www.sewsandseeds.com
These are our fave! Sorry haven’t posted a comment earlier. Made this over a year ago and this recipe now a staple in our house. Off to the store today to make a large batch. 3 college kids so we often do 6-10 pounds of top sirloin.
I made this last night and it was DELISH! Especially with all the toppings! I made into a lettuce wrap with a bit of rice in it. Today was a little rice bowl as leftovers. Very easy and Very tasty!
I also totally cheated and used “beef for stew”, beef already cubed up, and it was really tender still, with no fancy meat!
I am copying your cheat 🙂
Do you remember if you adjusted the cooking time at all?
I am also going to try this with steak tips? Hope it works! Any advice on how long to cook it? Also, any subs for pears? I’m allergic but the meat looks amazing!!
Okay that is super smart. I love it. I need to do that.
What brand of kimchi and tortiallas do you use? I want wasn’t to taste as good as they sound!!
The Kimchi I use is from Whole Foods – it’s Spirit Creek Farm, I think? And the tortillas are Mission brand “street taco” size. SOOOO cute and fluffy and yummy! I love them.
Thank you!!! Making these tonight with the yum yum sauce!!! I can’t wait!
This looks delicious! Your photos are so amazing!!
http://www.nikkisplate.com
I can’t even….Korean beef….kimchi?!?! Omg. I get cravings for both. We don’t eat out much. When we visit L.A., my only request when we visit our friends is authentic Korean BBQ. I have made a few recipes at home…this is now on my TO-DO list in a few weeks. Thank you for sharing!!!!
I don’t have fresh ginger… what portion of ground ginger would you recommend??
I’m excited to try this! I happen to be allergic to pears (and apples). Do you have any suggestions for a substitute?
May you eat Melons? Try Honey Dew or Cantelope.
I make a lot of Korean dishes and some of the meat recipes also call for kiwi or Asian pears, so try kiwi!
Linsdsay,
You are right! These. Tacos. Are. Life! Made them for my omnivore friends and I threw portobello mushrooms in a pan on the stove with the extra sauce. Whipped up some spicy vegan mayo for me and everyone was beyond happy! Talk about a crowd pleaser- this is a recipe to impress! Thanks!!
Made this for dinner last night. So good! Thanks for the recipe. Served it with cauliflower fried “rice” and then had leftovers for breakfast. 🙂
These look awesome! The pears and korean style marinade along with the kimchi sound so amazing – will have to give this a try soon 🙂
The Korean Beef Tacos sound awesome! I think maybe even my 12 year old would like it. Oh, the question is to buy the instant pot or not…
I’m a former teacher as well. I miss it sometimes and other times, no.
I’m going to make the tacos and I’ll write back to let you know how they turned out. Thank you!
I have made the Korean bowls with chicken with great success (and made the kimchi with Kale- so yum), so I’m fully intending on making this with boneless chicken thighs tomorrow night. I can taste it already! Thank you!
Can’t wait to make this! About how many servings are in this recipe? I plan to make this for an upcoming party (14 adults) and debating if I should double or triple the recipe. Thanks!
I was wondering the same thing on servings, thinking of having for a party on Saturday.
Thanks for the great posts, Lindsay! I finally got an InstantPot and it is blowing my mind. I always look to you first for recipes, tho, because they are always delicious and very well-tested. Keep it up! You and POY continue to Rock!
Did anyone double or triple the recipe? Wondering if it affects the instant pot cooking time. Any advice is appreciated!
Hi this looks great, can I check the cooking time for the fresh version (not frozen) that it’s 45 mins high pressure? I read the frozen version and it says only 30 mins +10 release which has left me a little confused. I’m so excited to cook but I want to get the timings right! Thank you so much 🙂
Great question, Harriet! I’d suggest following the cook time in the original recipe! We will double check our notes regarding the cook time in the freezer meal instructions. We hope you enjoy the tacos!
I just ran into this problem – the freezer meal recipe post says 65 minutes for chuck roast and 45 for top sirloin in the Instant Pot. Would be so helpful if both posts of the recipe for the “from frozen” instructions matched! Thanks!
We apologize for the confusion! We’ve updated the freezer meal instructions in this post.