Tacos, Korean-Style!

For something a little different, here is a recipe for Korean-style tacos with a Kogi barbecue sauce.  This sounds positively delicious and I can’t wait to try it!

1 pound cooked pulled pork or cooked shredded chicken
12 corn of flour tortillas
1/4 cup quick cucumber pickle (recipe below) or prepared kimchi (Korean pickled spicy cabbage)

Kogi BBQ Sauce
2 Tablespoons of Korean fermented hot pepper paste (gochujang)
3 Tablespoons of sugar
2 Tablespoons of soy sauce
1 teaspoon of rice wine vinegar
2 teaspoons of sesame oil

Whisk all the ingredients together until the sugar has dissolved and the mixture is smooth.  You can make this a few days in advance and store in the refrigerator in a tightly sealed container.

For the quick cucumber pickle:
1 large cucumber (or 2 Japanese cucumbers), sliced very thinly
2 Tablespoons of rice wine vinegar
1/2 teaspoon of sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your taste)
Generous pinch of salt

Mix together all ingredients.  You can make this a few hours in advance and store in the refrigerator, however, the longer it sits, the less crunch you will have.  If you make this one hour in advance and refrigerate, you can serve it cold on the tacos which provides a contrast both in texture as well as temperature.



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