All the little things...

  1. darkchef: Korean Style Tacos with Kogi BBQ Sauce INGREDIENTS 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 Mandolin 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.

    darkchef:

    Korean Style Tacos with Kogi BBQ Sauce

    INGREDIENTS

    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 Mandolin 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.