HOW TO MAKE OUR KOREAN BEEF TACOS (1 MIN)

 instant pot korean beef tacos

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.

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