Korean Tacos

Chef Keoni shows us how you can make these fun fusion Korean Tacos right at home!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesAsian Local Favorites

Ingredients

Tacos

1Poundboneless shortribs or thin cut ribeye steaks, cut into 1 inch X 1/2 inch strips or
1Poundcooked kalua pork or chicken
12eachcorn tortillas, 6 inch
1⁄4CupNamasu and or prepared kimchi

Kogi BBQ Sauce

2TablespoonKochu Jang (Red Pepper Paste)
3Tablespoonsugar
2Tablespoonsoy sauce
1Teaspoonrice wine vinegar
1Teaspoonsesame oil

Namasu

1CupJapanese cucumbers sliced paper thin
4Tablespoonrice vinegar
1Teaspoonsugar
1⁄4Teaspoonfinely minced fresh chili pepper or a dash of cayenne
1⁄2TeaspoonSalt

Instructions

Kogi BBQ Sauce

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

Namasu

  1. Mix together all ingredients.
  2. The namasu is best made up to 1 hour before serving. If made earlier, the cucumbers will lose their crunch.

Taco Preparation

  1. Lightly heat the tortillas with steam, or between layers of damp cloths and microwave.
  2. If you are using the shortribs, quickly sear them in a hot pan and season with the kogi sauce.
  3. If using the pork or chicken, heat in the microwave and finish with sauce.
  4. 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

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