AT A GLANCE
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.
|01||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.|
|02||For ssämjang sauce, combine ingredients in a bowl, mix well and set aside.|
|03||For nashi slaw, toss ingredients in a bowl to combine and set aside.|
|04||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.|
Note Korean soy sauce, gochujang and ssämjang are available from Korean grocers.