Shredded chicken in a sweet and spicy Korean inspired Bulgogi BBQ sauce. All made in the instant pot (along with slow cooker or stove-top variations). And topped with a quick roasted tomatillo sesame salsa, lettuce, and cheese.
Ingredients For Instant Pot Korean Bulgogi Tacos. Recipe
2 pound boneless chicken breasts or thighs
0.75 cup low sodium soy sauce
0.25 cup rice vinegar
0.25 cup honey
2 tablespoon Gochujang
1 inch fresh ginger, grated
4 cloves garlic, minced or grated
0.33000000000000007 cup fresh cilantro, chopped
8 corn or flour tortillas warmed
1 small mango, diced
kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
6 tomatillos, skins removed
6 green onions
2 tablespoon Gochujang
2 tablespoon sesame oil
2 tablespoon rice vinegar
2 tablespoon low sodium soy sauce
2 juice of limes
0.25 cup fresh cilantro
1 tablespoon toasted sesame seeds
Nutrition value
540
calories per serving
27 g Fat35 g Protein40 g Carbs5 g FiberOther
Current Totals
27 g Fat
35 g Protein
40 g Carbs
5 g Fiber
MacroNutrients
Carbs
40 g
Protein
35 g
Fiber
5 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
351 mg
Iron
12 mg
Vitamin A
572 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
80 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
128 mg
Manganese
2 mg
Phosphorus
502 mg
Selenium
35 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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