Instant Pot Korean Bulgogi Tacos.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken in a sweet and spicy gochujang-based bulgogi sauce, served in tortillas with pickled vegetables and sesame salsa. A Korean-inspired taco with multiple cooking methods.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds boneless chicken breasts or thighs
- 3/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons Gochujang (Korean chile paste)
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced or grated
- 1/3 cup fresh cilantro, chopped
- 8-10 corn or flour tortillas warmed
- 1 small mango, diced
- kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
- 6 tomatillos, skins removed ((see notes, for creamy sauce))
- 6 green onions
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- juice of 2 limes
- 1/4 cup fresh cilantro
- 1 tablespoon toasted sesame seeds
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1954mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1112mg
- Calcium
- 310mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.