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.
- 12 white corn tortillas
- To serve: kimchi, thinly sliced spring onion and roasted sesame seeds
- 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
- 1½ tbsp each ssämjang (Korean soy bean and chilli paste, see note), rice vinegar and sesame oil
- 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
- 1For 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.
- 2For ssämjang sauce, combine ingredients in a bowl, mix well and set aside.
- 3For nashi slaw, toss ingredients in a bowl to combine and set aside.
- 4Warm 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.