Korean Tacos

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound cooked pulled pork, cooked shredded chicken

  • 12

    corn or flour tortillas

  • 1/4

    cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

  • For the Kogi BBQ Sauce

  • 2

    tablespoons Korean fermented hot pepper paste (gochujang)

  • 3

    tablespoons sugar

  • 2

    tablespoons soy sauce

  • 1

    teaspoon rice wine vinegar

  • 2

    teaspoons sesame oil

Directions

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. For the Quick Cucumber Pickle I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier. 1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly 2 tablespoons rice vinegar 1/2 teaspoon sugar 1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes) generous pinch of salt Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

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