Korean Tacos

  • 4

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

Preparation

Step 1

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.