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A plate of taocs and an egg roll.

Instant Pot Korean BBQ Pork Tacos

Tortillas topped with tender pork, Korean BBQ sauce, and quick Kimchi.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 tacos
Author: Hezzi-D

Equipment

Ingredients

For the Pork:

  • 2-3 pound pork roast
  • ½ cup soy sauce
  • ½ cup water
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • ½ teaspoon pepper

For the Korean BBQ Sauce:

  • ¼ cup soy sauce
  • ¼ cup water
  • ¼ cup brown sugar
  • 4 garlic cloves minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 2 teaspoons chili paste like Sambal Oelek
  • 1 tablespoon cornstarch
  • 2 Tablespoons water

For Quick Kimchi:

  • 6 cups cabbage shredded
  • 2 Tablespoons vegetable oil
  • 1/3 cup rice vinegar
  • 2 teaspoons chili paste like Sambal Oelek
  • 2 Tablespoons sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For serving:

  • 12 tortillas flour or corn
  • 1 cup cheddar or Mexican shredded cheese

Instructions

  • Place the pork in the bottom of an Instant Pot.
  • In a small bowl combine the soy sauce, water, sesame oil, rice vinegar, garlic cloves, ginger, and black pepper. Pour over top of the pork in the pot.
  • Cook on high pressure for 40 minutes. Let pressure release naturally for 10 minutes then release remaining pressure.
  • Shred the pork and return to the Instant Pot.
  • To make the Korean BBQ sauce combine the soy sauce, water, brown sugar, garlic cloves, rice vinegar, sesame oil, ginger, pepper, and Sambal Oelek in a medium saucepan over medium heat.
  • Bring the sauce to a boil for 5 minutes.
  • Mix the water and cornstarch in a bowl and add to the sauce. Stir and cook for 1 minute.
  • To make the kimchi place the cabbage in a large bowl.. In a small bowl combine the oil, rice vinegar, Sambal Oelek, sugar, sesame oil, salt, and pepper. Mix and pour over top of the cabbage. Cover and refrigerate until ready to use.
  • To assemble the tacos place pork on each tortilla, top with Korean BBQ sauce, cheese, and quick kimchi. Enjoy.

Notes

Recipe adapted from The Oven Light