Korean Style Tacos with Kogi BBQ Sauce
This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.
- Prep time
- 1 hr
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound cooked pulled pork or cooked shredded chicken
- 12 corn or flour tortillas
- 1/4 cup prepared store-bought Korean Kimchi ((optional))
- 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)
- 1 generous pinch of salt
- 2 tablespoons Korean fermented hot pepper paste (gochujang)
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons sesame oil
Instructions
- 1
Make the Quick Cucumber Pickle: Mix together all the Quick Pickle ingredients. You can make this a few hours in advance and store in refrigerator. 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.
- 2
Make the Koji BBQ Sauce: Whisk all BBQ sauce 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.
- 3
Toss the Koji BBQ Sauce with your cooked pulled pork or shredded chicken. Warm the tortillas and serve tacos with the Quick Cucumber Pickle.