Recipe of Korean tacos

Ingredients

• Churrasco veal and marinated pork ribs, cooked on the barbecue (good for thin veal steaks)
• ~24 Small Wheat Tortillas
• 1 Onion (in feather)
• ~8 Radishes (sliced)
• 1 Avocados (diced)
• ~12 Sweet and Sour Pickles (sliced)
• 1 Lemon (in wedges)
• Toasted sesame (for garnish)
• Coriander (for garnish)
• Homemade Korean Gochujang Sauce:
• 2 Cloves Garlic (pressed)
• 8 Tbsp Ketchup
• 1 Tbsp Soy sauce
• 1/2 Tbsp Extra Virgin Olive Oil
• 1 Teasp Sugar
• 1 Teaspoonful ground cayenne.

Directions

1. 1

   For the Gochujang sauce: mix ketchup, soy sauce, oil, sugar, cayenne, a tablespoon of water and the pressed garlic in a small bowl.

2. 2

   Cut the meat into small strips and mix them with the Gochujang sauce. We booked. (If they are steaks, we marinate them for 30 minutes, and we grill them).

3. 3

   Cut the onion in feather, the radishes into very thin slices, and the pickles. We also cut the avocado into small cubes.

4. 4

   We heat the wheat tortillas in a pan, without browning too much. As they brown, we place them inside a cup, so that they take the shape of a taco once they cool down.

5. 5

   For the assembly of Korean tacos: inside a tortilla, we put some strips of meat and on top of the cut vegetables: the onion, the pickle, the radishes and the avocado cubes. Sprinkle with toasted sesame and coriander.

6. 6

   Serve with lemon wedges to intensify the aroma... Enjoy!