Bulgogi Tacos Recipe
Three corn tortillas filled with a kimchi-style slaw, marinated pork, cucumber sunomono, and a sweet soy aioli. Served with lemon butter rice.
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Ingredients
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For the Bulgogi Pork
For the Kimchi-style Slaw
For the Cucumber Sunomono
For the Sweet Soy Aioli
For the Lemon Butter Rice
For the Tacos
Method
Prepare the Bulgogi Pork
- 1
Marinate the Pork
In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, and black pepper. Add the thinly sliced pork shoulder and mix well to coat. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
- 2
Cook the Pork
In a large skillet over medium-high heat, add a little oil and cook the marinated pork in batches until browned and cooked through, about 5-7 minutes per batch. Set aside.
Prepare the Kimchi-style Slaw
- 3
Combine Ingredients
In a large bowl, combine shredded napa cabbage, julienned carrot, julienned radish, rice vinegar, sugar, salt, and sesame seeds. Mix well and let it sit for at least 15 minutes for flavors to meld.
- 4
Add Green Onions
Just before serving, add the chopped green onions to the slaw and mix to combine.
Prepare the Cucumber Sunomono
- 5
Combine Ingredients
In a medium bowl, combine the thinly sliced cucumber, rice vinegar, sugar, salt, and sesame oil. Toss well and let it marinate for at least 10 minutes.
Prepare the Sweet Soy Aioli
- 6
Mix Ingredients
In a small bowl, whisk together mayonnaise, soy sauce, honey, and minced garlic until well combined. Set aside.
Prepare the Lemon Butter Rice
- 7
Cook the Rice
In a medium saucepan, bring water to a boil. Add jasmine rice and salt. Cover and reduce heat to low, cooking for about 15 minutes or until the rice is tender and water is absorbed.
- 8
