Korean Tacos
Korean Tacos
Chef Keoni shows us how you can make these fun fusion Korean Tacos right at home!
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
- 0.25 cup Namasu and or prepared kimchi
- header Kogi BBQ Sauce
- 2 tablespoon Kochu Jang (Red Pepper Paste)
- 3 tablespoon sugar
- 2 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- header Namasu
- 1 cup Japanese cucumbers sliced paper thin
- 4 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.25 teaspoon finely minced fresh chili pepper or a dash of cayenne
- 0.5 teaspoon Salt
Instructions
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
YOUR OWN NOTES
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