Korean beef tacos

By Vanessa Gianfrancesco
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Redefine tacos with this Korean cuisine inspired dish.



  • 907 grams chuck roast, trimmed of fat
  • 2 Asian pears, peeled and grated
  • 1 tablespoon (15 milliliters) peeled and grated fresh ginger
  • 4 garlic cloves, minced
  • 1/3 cup (80 milliliters) soy sauce
  • 1/2 cup (120 milliliters) brown sugar
  • 1 tablespoon (15 milliliters) sesame oil
  • 1 teaspoon (5 milliliters) ground black pepper


  • 2 tablespoons (30 milliliters) rice wine vinegar
  • 1/4 cup (60 milliliters) sesame oil
  • 1/4 cup (60 milliliters) honey
  • 1 teaspoon (5 milliliters) salt
  • 1/4 cup (60 milliliters) toasted sesame seeds
  • 1 small head red cabbage, shredded
  • 2 green onions, sliced

To serve:

  • 15 centimeters flour tortillas
  • 1/3 cup (80 milliliters) crushed peanuts
  • Hot sauce


Cut beef into two to three large pieces, and put pieces in the multi-cooker.

In a bowl, whisk together grated pear, ginger, garlic, soy sauce, brown sugar, sesame oil, and pepper. Pour over beef. Close and lock lid. Select Pressure Cook on high for 90 minutes.

While the beef is cooking, to make the slaw, in a large bowl whisk together rice wine vinegar, sesame oil, honey, salt, and sesame seeds. Add the cabbage and green onions and toss to combine.  

Once the beef has finished cooking, open vent to quick release steam, being careful to vent steam away from you. Open lid and use a few forks to shred the meat while it is still in the multi-cooker, then transfer the shredded meat to a serving plate using a slotted spoon. 

To assemble, add beef to a tortilla, pile slaw on top, then sprinkle with peanuts and drizzle with hot sauce.


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