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
Notes
Optional Garnishes: Cilantro sprigs, Guacamole
YOUR OWN NOTES