Instant Pot Korean BBQ Tacos Recipe

Beef short ribs: A flavorful cut of beef that becomes tender when cooked under pressure.

Soy sauce: Adds a salty, umami flavor to the dish.

Brown sugar: Provides sweetness and helps to balance the savory elements.

Sesame oil: A nutty oil that enhances the overall flavor profile.

Garlic: Adds a pungent, aromatic depth to the dish.

Ginger: Contributes a warm, spicy note.

Tortillas: The base for your tacos, providing a soft and pliable wrap.

Kimchi: A tangy, spicy fermented vegetable mix that adds crunch and flavor.

Green onions: Fresh and slightly sharp, they add a burst of color and flavor.

When browning the beef short ribs in the Instant Pot, make sure to do it in batches if necessary to avoid overcrowding. Overcrowding can cause the meat to steam rather than sear, which will affect the depth of flavor in your Korean BBQ tacos.

• beef short ribs - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when cooked, making it a suitable alternative for Korean BBQ dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile that complements Korean BBQ well.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the nutty flavor of sesame oil. Add a small amount of toasted sesame seeds to mimic the flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it will lack the same intensity and freshness.

• ginger - Substitute with ground ginger: Ground ginger can replace fresh ginger, though it will have a slightly different flavor and less pungency.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh, crunchy texture.

• kimchi - Substitute with pickled cabbage: Pickled cabbage can mimic the tangy and fermented flavors of kimchi, though it will lack the spiciness.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the beef short ribs to cool completely before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the shredded beef into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the kimchi separately in its own container to keep it crisp and prevent it from making the tortillas soggy.
• Place the tortillas in a resealable plastic bag or wrap them in aluminum foil to keep them soft and pliable.
• For freezing, portion the shredded beef into individual servings. This makes it easier to thaw only what you need.
• Wrap each portion of beef in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy reference.
• Store the tortillas in a freezer-safe bag, separating each with parchment paper to prevent sticking.
• Kimchi can be stored in the refrigerator for several weeks, but if you prefer to freeze it, place it in a freezer-safe container, leaving some space at the top for expansion.
• To reheat, thaw the beef in the refrigerator overnight. Warm it up in a skillet over medium heat or in the microwave until heated through.
• Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20-30 seconds.
• Assemble your tacos with the reheated beef, kimchi, and freshly chopped green onions for a quick and delicious meal.

• Preheat your oven to 350°F. Wrap the beef short ribs in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes until warmed through. Warm the tortillas in the oven for the last 5 minutes.

• For a quicker method, use a microwave. Place the beef short ribs in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through. Warm the tortillas separately by wrapping them in a damp paper towel and microwaving for 30 seconds.

• If you have a stovetop, reheat the beef short ribs in a skillet over medium heat. Add a splash of water or beef broth to keep them moist. Stir occasionally until heated through, about 5-7 minutes. Warm the tortillas in a dry skillet for about 30 seconds on each side.

• For an air fryer, preheat to 350°F. Place the beef short ribs in the basket and heat for 5-7 minutes, shaking the basket halfway through. Warm the tortillas by wrapping them in aluminum foil and placing them in the air fryer for the last 2 minutes.

• If you prefer a sous vide method, place the beef short ribs in a vacuum-sealed bag and immerse in a water bath set to 140°F. Heat for about 30 minutes. Warm the tortillas separately in a skillet or microwave.

• For a slow cooker, place the beef short ribs in the cooker with a splash of beef broth or water. Set to low and heat for 1-2 hours. Warm the tortillas in a skillet or microwave just before serving.

• Instant Pot: This is the primary cooking device used to sauté, pressure cook, and tenderize the beef short ribs.

• Tongs: Used for handling and shredding the beef after it has been cooked.

• Measuring cups: Essential for accurately measuring the soy sauce and brown sugar.

• Measuring spoons: Used for measuring the sesame oil, minced garlic, and minced ginger.

• Knife: Needed for mincing the garlic and ginger, and chopping the green onions.

• Cutting board: Provides a safe surface for mincing and chopping ingredients.

• Mixing spoon: Used to stir the soy sauce and brown sugar into the beef.

• Serving plate: For warming and holding the tortillas before assembling the tacos.

• Serving tongs: Useful for assembling the tacos with beef, kimchi, and green onions.

Prep ingredients ahead: Mince garlic and ginger the night before to save time.

Use pre-made kimchi: Buy kimchi from the store instead of making it from scratch.

Quick marinate: Marinate the beef short ribs in the soy sauce and brown sugar mixture for 30 minutes before cooking.

Double the recipe: Cook extra beef short ribs and freeze for future meals.

Instant pot settings: Familiarize yourself with the Instant Pot settings to speed up the process.