Recipe of Korean tacos
After a day at the beach, a divine, exquisite and family dinner, I'm going to show you how to prepare delicious Korean Tacos.
Smoked sausages and a light salad should not be missing.
10
Servings
40 min
Cooking
Easy
Meat
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.
Join me and let's see how to make Korean tacos
Instructions:
- For the Gochujang sauce: mix ketchup, soy sauce, oil, sugar, cayenne, a tablespoon of water and the pressed garlic in a small bowl.
- 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).
- Cut the onion in feather, the radishes into very thin slices, and the pickles. We also cut the avocado into small cubes.
- 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.
- 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.
- Serve with lemon wedges to intensify the aroma... Enjoy!
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