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

tools required




preparation method

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.

Serving Suggestions

    Serve cold and garnish the tacos with a little additional pickle to enhance the flavors..

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