Instant Pot Korean Bulgogi Tacos. Recipe

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