Korean Style Tacos with Kogi BBQ Sauce
Ingredients1 pound Veal Leg Cutlets or Thin Sliced Chicken Cutlets
1 cucumber (sliced very thinly)
2 tbsps gochujang
3 tbsps sugar
2 tbsps soy sauce
1 tsp white wine vinegar
2 tsps sesame oil
1/2 tsp chili pepper (finely minced fresh)
3-4 Soft flour tortillas & crunchy taco shellsInstructionsIn a medium mixing bowl, combine gochujang, sugar, soy sauce, white wine vinegar, and oil together. Mix all the ingredients together until the mixture is smooth.
Slice the veal leg or chicken cutlets into thin slices.
Over a medium heat, in a small skillet fry the veal leg or chicken for about 10 minutes or until brownish texture.
Remove from the pan and place in a small serving bowl. Pour the Kogi BBQ sauce over, mix and allow to sit for a 2-3 minutes.
Serve with Soft and crunch taco shells together with thin sliced cucumbers and chopped spinach.
Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.0.1
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