Korean Tacos
Summary
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Ingredients
header
Tacos 1 pound
boneless shortribs or thin cut ribeye steaks, cut into 1 inch X 1/2 inch strips or 1 pound
cooked kalua pork or chicken 12
corn tortillas, 6 inch 1⁄4 cup
Namasu and or prepared kimchi header
Kogi BBQ Sauce 2 tablespoons
Kochu Jang (Red Pepper Paste) 3 tablespoons
sugar 2 tablespoons
soy sauce 1 teaspoon
rice wine vinegar 1 teaspoon
sesame oil header
Namasu 1 cup
Japanese cucumbers sliced paper thin 4 tablespoons
rice vinegar 1 teaspoon
sugar 1⁄4 teaspoon
finely minced fresh chili pepper or a dash of cayenne 1⁄2 teaspoon
SaltInstructions
Kogi BBQ Sauce
- 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.
Namasu
- Mix together all ingredients.
- The namasu is best made up to 1 hour before serving. If made earlier, the cucumbers will lose their crunch.
Taco Preparation
- Lightly heat the tortillas with steam, or between layers of damp cloths and microwave.
- If you are using the shortribs, quickly sear them in a hot pan and season with the kogi sauce.
- If using the pork or chicken, heat in the microwave and finish with sauce.
- Place a generous amount of meat in the warm tortilla and garnish with the namasu, or kimchee, or both. Serve immediately.
Notes
Optional Garnishes: Cilantro sprigs, Guacamole
