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Bulgogi pork tacos with nashi slaw

Blame LA's Roy Choi and his food trucks for this Korean-Mexican fusion. There's good reason this style of cooking has become so popular - it just tastes so good.

You'll need

12 white corn tortillas To serve: kimchi, thinly sliced spring onion and roasted sesame seeds   Bulgogi pork 250 ml Korean soy sauce (see note) 125 ml (½ cup) mirin 60 gm brown sugar 1 tbsp gochujang (see note) 1 tbsp finely grated ginger 500 gm pork neck, thinly sliced For drizzling: grapeseed oil   Ssämjang sauce 1½ tbsp each ssämjang (Korean soy bean and chilli paste, see note), rice vinegar and sesame oil   Nashi slaw 300 gm thinly sliced white cabbage 1 nashi, thinly sliced 1 spring onion, thinly sliced 1 tbsp grapeseed oil 3 tsp rice vinegar 2 tsp sesame oil 1 tsp finely grated ginger


  • 01
  • For bulgogi pork, heat a barbecue to high. Combine ingredients except pork and oil in a large bowl, then add pork, mix to coat pork well and set aside. Shred before serving.
  • 02
  • For ssämjang sauce, combine ingredients in a bowl, mix well and set aside.
  • 03
  • For nashi slaw, toss ingredients in a bowl to combine and set aside.
  • 04
  • Warm tortillas on the barbecue, turning once, then wrap in a tea towel to steam (5 minutes). Drain pork from marinade and drizzle with a little oil. Barbecue, turning once, until browned and just cooked through (3-4 minutes). Serve bulgogi pork with warm tacos, ssämjang sauce, nashi slaw, kimchi, spring onion and sesame seeds to assemble to taste.

Note Korean soy sauce, gochujang and ssämjang are available from Korean grocers.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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