Multicooker – Korean Tacos with Quick Pickled Carrots
Servings Prep Time
4servings 25minutes
Cook Time
15minutes
Servings Prep Time
4servings 25minutes
Cook Time
15minutes
Ingredients
Beef
  • 1pound sirloinor boneless short ribs, trimmed
  • 2tablespoons low-sodium soy sauce
  • 1tablespoon toasted sesame oil
  • 2teaspoons light brown sugar
  • 1tablespoon fresh gingergrated
  • 1clove garlicfinely grated
  • 1/2 Bartlett pearcoarsely grated
  • 1/4small red onioncoarsely grated
  • 1/2small red chili pepperfinely chopped
Quick Pickled Carrots
  • 3tablespoons fresh lime juice
  • 1tablespoon low-sodium soy sauce
  • 1teaspoon light brown sugar
  • 2teaspoons fresh gingergrated
  • 1/4small red onionthinly sliced
  • 1/2small red chili pepperthinly sliced
  • 1medium carrot
  • 1/2 Bartlett pearcut into matchsticks
Tacos
  • 2tablespoons canola oildivided
  • 1/2teaspoon kosher saltdivided
  • 8small tortillas
  • 1/2teaspoon sesame seedsoptional
  • cilantrochopped fresh, for serving (optional)
  • Lime wedgesfor serving
Instructions
To make the tacos:
  1. Place the beef in the freezer for at least 25 minutes and up to 1 hour (this will help you slice extra-thin pieces).
  2. In a large resealable plastic bag, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, pear, onion, and chili pepper.
  3. Slice the beef very thinly (if it is not firm, pop it back in the freezer). Add it to the plastic bag and shake to combine. Refrigerate for at least 30 minutes and up to overnight. In the meantime, make the quick pickled carrots:
To Make the Pickled Carrots
  1. In a medium bowl, whisk together the lime juice, soy sauce, and brown sugar. Stir in the ginger, then toss with the onion and chili pepper.
  2. Using a vegetable peeler, peel the carrot, discarding the peel, then use the peeler to shave the carrot into thin ribbons. Toss the carrot with the soy mixture.
  3. Let sit for at least 30 minutes. Fold the pear into the carrot mixture right before serving.
To Make the Tacos
  1. Press Sear/Sauté on the multicooker, adjust the temperature to 420°F, and let
  2. heat for 4 minutes. Add 1 tablespoon of the canola oil and heat for 1 minute.
  3. Remove half the beef mixture from the plastic bag, letting any excess liquid drip back into the bag. Transfer the beef to the pot and arrange it in a single layer.
  4. Add 1/4 teaspoon of the salt and cook, without stirring, for 3 minutes. Toss and continue cooking until the meat is just cooked through, 2 to 3 minutes more. Transfer the beef to a bowl. Repeat this step with the remaining 1 tablespoon canola oil, beef mixture, and 1/4 teaspoon salt. Press Cancel.
  5. Toss the cooked beef with the sesame seeds (if using) and discard any liquid in the plastic bag.
  6. Fill the tortillas with the beef, top with the pickled carrots, sprinkle with cilantro (if using), and serve with lime wedges.