Korean Tacos
Prep time: 
Cook time: 
Total time: 
Serves: Makes 8 Tacos
  • For the pork bulgogi:
  • 8 soft white tacos
  • 2 large pork fillets
  • 1 red pepper (cut into thin strips)
  • 1 green pepper (cut into thin strips)
  • 1 tbpsn sesame seeds
  • 3 spring onions (finely chopped)
  • 2 medium size onions (cut into thin slices)
  • Small handful of fresh coriander
  • 2 tspn sugar
  • Juice of 1 lime
  • 4 tbpsn dark soy sauce
  • 2 tbpsn sesame oil
  • 3 tspn fresh grated ginger
  • 3 cloves garlic (crushed)
  • 1 tspn dried chilli flakes
  • Salt
  • Vegetable oil/ ground nut oil
  • For the salad:
  • 1 napa cabbage (cut into ribbons)
  • 4 spring onions (finely chopped)
  • Handful of finely chopped chives
  • 1 tspn gochujang paste
  • Handful of fresh coriander
  • 2 tbspn dark soy sauce
  • 1 tspn sesame oil
  • Juice of 1 lime
  • Half a cucumber (sliced into small thin strips)
  1. For the bulgogi marinade: add the soy sauce, sugar, sesame oil, ginger, chilli flakes, lime and garlic to a small bowl and mix together and then pour into a large dish. Flatten the pork fillets with a rolling pin and then add them to the marinade. Leave them to marinade on each side for around 5 minutes. Or you can leave them to marinade for longer if you have more time.
  2. Heat 1 tbpsn groundnut oil/ vegetable oil to a large frying pan/ wok. Take the meat out of the marinade (do not throw away any leftover juice!) and cut into thin strips. Add to the pan and leave to brown for around 2 minutes. Then add the onions and peppers with a pinch of salt and leave for around 5 minutes – stirring regularly.
  3. Pour in the remaining juice from the marinade into the pan and turn up to a medium heat. The ingredients should start to thicken and come together after around 5 – 6 minutes. Stir regularly.
  4. In the meantime you can make the salad. Add the cabbage, spring onions, chives and coriander to a large mixing bowl. In a small bowl add the gochujang paste, soy sauce, sesame oil and lime juice and mix well. Pour this over the cabbage mixture and mix well. Transfer to a smaller serving dish.
  5. Add the spring onions and sesame seeds to the pan with the pork. Mix well. Take off the heat and also transfer to a serving dish.
  6. Heat up the tacos and take everything to the table. Serve with some more lime wedges.
Recipe by A Modern Rose at http://www.amodernrose.com/korean-tacos/