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home > recipes > meat > kogi korean tacos
from US Serves 4. 1 pound cooked pulled pork, 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.

Kogi Korean Tacos


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(posted February 2, 2010)

from US

Serves 4.

1 pound
cooked pulled pork, 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.



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