Name: Bulgogi pork tacos with nashi slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 12 white corn tortillas; To serve: kimchi, thinly sliced spring onion and roasted sesame seeds; Bulgogi pork; 250 ml Korean soy sauce (see note); 125 ml (½ cup) mirin; 60 gm brown sugar; 1 tbsp gochujang (see note); 1 tbsp finely grated ginger; 500 gm pork neck, thinly sliced; For drizzling: grapeseed oil; Ssämjang sauce; 1½ tbsp each ssämjang (Korean soy bean and chilli paste, see note), rice vinegar and sesame oil; Nashi slaw; 300 gm thinly sliced white cabbage; 1 nashi, thinly sliced; 1 spring onion, thinly sliced; 1 tbsp grapeseed oil; 3 tsp rice vinegar; 2 tsp sesame oil; 1 tsp finely grated ginger

Bulgogi pork tacos with nashi slaw

Australian Gourmet Traveller recipe for bulgogi pork tacos with nashi slaw.

Serves 4 - 6

Prep

20M

Cook

10M

Total

30M

Blame LA’s Roy Choi and his food trucks for this Korean-Mexican fusion. There’s good reason this style of cooking has become so popular – it just tastes so good.

Ingredients

12 white corn tortillas

To serve: kimchi, thinly sliced spring onion and roasted sesame seeds

Bulgogi pork

250 ml Korean soy sauce (see note)

125 ml (½ cup) mirin

60 gm brown sugar

1 tbsp gochujang (see note)

1 tbsp finely grated ginger

500 gm pork neck, thinly sliced

For drizzling: grapeseed oil

Ssämjang sauce

1½ tbsp each ssämjang (Korean soy bean and chilli paste, see note), rice vinegar and sesame oil

Nashi slaw

300 gm thinly sliced white cabbage

1 nashi, thinly sliced

1 spring onion, thinly sliced

1 tbsp grapeseed oil

3 tsp rice vinegar

2 tsp sesame oil

1 tsp finely grated ginger

Method

Main

1.For bulgogi pork, heat a barbecue to high. Combine ingredients except pork and oil in a large bowl, then add pork, mix to coat pork well and set aside. Shred before serving.

2.For ssämjang sauce, combine ingredients in a bowl, mix well and set aside.

3.For nashi slaw, toss ingredients in a bowl to combine and set aside.

4.Warm tortillas on the barbecue, turning once, then wrap in a tea towel to steam (5 minutes). Drain pork from marinade and drizzle with a little oil. Barbecue, turning once, until browned and just cooked through (3-4 minutes). Serve bulgogi pork with warm tacos, ssämjang sauce, nashi slaw, kimchi, spring onion and sesame seeds to assemble to taste.