Bulgogi pork tacos with nashi slaw

Australian Gourmet Traveller recipe for bulgogi pork tacos with nashi slaw.
Bulgogi pork tacos with nashi slaw

Bulgogi pork tacos with nashi slaw

William Meppem
4 - 6

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.


Bulgogi pork
Ssämjang sauce
Nashi slaw



1.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.
2.For ssämjang sauce, combine ingredients in a bowl, mix well and set aside.
3.For nashi slaw, toss ingredients in a bowl to combine and set aside.
4.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.


Related stories