We are cooking up a treat.
It will be served shortly...
Korean Style Tacos with Kogibarbeque Sauce
Snacking or breakfast option.
Shredded chicken, cooked
Pork pulled and cooked: 1 pound
Quick cucumber pickle: ¼ cup
For the kogibbq sauce:
Sugar: 3 tablespoons
Korean fermented hot pepper paste: 2 tablespoons
Rice wine vinegar: 1 teaspoon
Soy sauce: 2 tablespoon
Sesame oil:2 teaspoons
To make the kogi sauce, simply mix all the ingredients together and whisk it till the sugar dissolves completely. Once the mixture is smooth and consistent, refrigerate it and keep it for a couple of days in the refrigerator.
To make the cucumber pickle, add two tablespoons of rice vinegar and 1 large cucumber along with ½ teaspoon sugar and ½ teaspoon minced chilli hot pepper in a bowl and mix it well to allow the flavors to infuse with each other. Lastly add a pinch of salt to enhance the taste.
Now mix all the contents well and refrigerate it for a while, an hour approximately to sustain the crunchiness of the pickle. Now on the tacos add the cold mixture and serve as it is.
Serve cold and garnish the tacos with a little additional pickle to enhance the flavors..