Korean Bulgogi BBQ Tacos

I love bulgogi. I mean, it’s just the best. I’ve always had a red meat version, but this chicken version is also amazing!

INGREDIENTS

2 lbs. boneless chicken breasts or thighs
3/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
2 Tbsp 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

For the Tomatilla Salsa:

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 cup fresh cilantro
1 Tbsp toasted sesame seeds

DIRECTIONS

For the Instant Pot:

• 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 seed

• Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy! 

For the slow cooker:

• In the bowl of your slow cooker, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. 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.