Korean Beef Tacos Recipe This is a great way to use your leftover pulled pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below. serves 4 1 pound cooked pulled pork or 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 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.
Posted on: Wed, 15 Oct 2014 06:36:27 +0000
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