
Adapted from Half Baked Harvest
Ingredients:
- 2 lbs. chicken breasts
- 3/4 c. low sodium soy sauce
- 1/4 c. rice vinegar
- 1/4 c. honey
- 2 TBSP Gochujang (Korean chile paste)
- 1 inch fresh ginger, grated or 1 TBSP ginger paste
- 4 cloves garlic, minced or grated
- 1/3 c. fresh cilantro, chopped
- 8-10 corn or flour tortillas warmed
- 1Â small mango, diced
- kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
Tomatillo Sesame Salsa Ingredients:
- 6 tomatillos, skins removed
- 6 green onions
- 2 TBSP Gochujang (Korean chile paste)
- 2 TBSP sesame oil
- 2 TBSP rice vinegar
- 2 TBSP low sodium soy sauce
- juice of 2 limes
- 1/4 c. fresh cilantro
- 1 TBSP toasted sesame seeds
Directions:
- In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
- Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
- On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
- To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
- Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
Stovetop Instructions:
- In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
- Follow the directions as directed above for steps 2-5.
Instant Pot Chicken Bulgogi Tacos:

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