Chef Keoni shows us how you can make these fun fusion Korean Tacos right at home!
|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||each||corn tortillas, 6 inch|
|1⁄4||Cup||Namasu and or prepared kimchi|
Kogi BBQ Sauce
|2||Tablespoon||Kochu Jang (Red Pepper Paste)|
|1||Teaspoon||rice wine vinegar|
|1||Cup||Japanese cucumbers sliced paper thin|
|1⁄4||Teaspoon||finely minced fresh chili pepper or a dash of cayenne|
Optional Garnishes: Cilantro sprigs, Guacamole
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