we were craving something braised and something asian, and that of course led to…korean beef tacos!!! spicy and savoury, tangy and sweet, these are sure to satisfy any meaty taco cravings you may have. if you don’t have a pressure cooker, braise for about 2 hours at 250°F in a dutch oven or oven-proof pot. serve with fresh homemade corn tortillas, kimchi, fresh cukes for crunch, and cilantro.

Special Equipment

Pressure Cooker

Serves 3

Ingredients

salt, a generous pinch to season the meat
1 lb. beef cheek, fat and silver skin trimmed or 1 lb. beef chuck
canola oil
1 onion, sliced
2 green onion whites, sliced
1 garlic clove, sliced
1 tbsp. ginger, minced
2 tbsps. sake or cooking wine to deglaze
1 1/2 cups stock of choice, just enough to barely cover the meat
2 tbsps. gochujang (make sure to check the label since most versions have wheat)
1 tbsp. gf tamari
1/2 tsp. sesame oil
1/2 tsp. rice vinegar
3 tbsps. tomato paste

Instructions

Season beef cheek with salt.

Preheat stovetop or electric pressure cooker. Add enough canola oil to coat the bottom of the pot.

Sear beef cheek at medium-high heat until browned on both sides. Remove from the pot.

Turn down the heat to medium and sauté onions, garlic, and ginger until fragrant, about 2-3 minutes.

Deglaze with sake or soju and let evaporate.

Add stock, gochujang, tamari, sesame oil, rice vinegar and tomato paste. Add the beef cheek back into the pot. Bring to a boil, close the pressure cooker and bring to pressure. Lower the heat to low (we set ours at around 2) and cook for 45 minutes at pressure.

Depressurize. Open pressure cooker and pull out the beef cheek with tongs. Slice into bite sized pieces and serve on warmed corn tortillas. Garnish with kimchi and cilantro!