Korean Style Tacos with Kogi BBQ Sauce

Put any kind of BBQ pulled pork to use in these simple Korean-style tacos that you can easily transform into a bowl!

This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have.

• 1 pound cooked pulled pork or cooked shredded chicken
• 12 corn or flour tortillas
• 1/4 cup prepared store-bought Korean Kimchi (optional)

• 1 large English cucumber or 2 Japanese cucumbers, sliced very thinly
• 2 tablespoons rice vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon finely minced fresh chili pepper or more depending on your tastes
• 1 generous pinch of salt

• 2 tablespoons Korean fermented hot pepper paste gochujang
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 teaspoon rice wine vinegar
• 2 teaspoons sesame oil