Korean Style Tacos with Kogi BBQ Sauce Recipe
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 strongly 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 as I have. The recipe for the quick cucumber pickle is below.
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 of rice wine vinegar
2 teaspoons sesame oil
Whisk all ingredients together until the sugar has dissolved and the 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 fewer 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 it in the refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in the refrigerator, and serving it cold on the tacos for texture and temperature contrast.