Korean Taco
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Korean Taco
Serves: Serves 20 (3 tacos per serving)
Ingredients
| 4 C | Garlic Sesame Sauce |
| 3 C | Spicy Red Hunan Sauce |
| 1 C | Sugar |
| 4 lbs | Beef, or pork, cooked, shredded |
| 1 each | English cucumber, sliced thin rounds |
| 2 Tbsp | Rice vinegar (cucumber marinade) |
| 1 Tbsp | Sugar (cucumber marinade) |
| 2 lbs | Cabbage, shredded (salad) |
| 1 lb | Carrot, shredded (salad) |
| 1 lb | Tomatoes, diced (salad) |
| 1 C | Ponzu Citrus Soy Sauce (for dressing) |
| 2 Tbsp | Roasted sesame seed oil (for dressing) |
| 2 Tbsp | Rice vinegar (for dressing) |
| 2 Tbsp | Toasted sesame seeds (garnish) |
| 60 | Tortillas 6” |
Instructions
-
- Heat pan on medium high heat; add ¼ C. Korean Taco Sauce and 3 oz. cooked shredded beef, sauté until hot.
- Put about 1 oz. salad (dressed) on each tortilla.
- Place hot meat (1 oz. per taco) on top of salad.
- Garnish with pickled cucumber, dressing, lime wedges, chopped green onions and toasted sesame seeds.
Salad: Mix cabbage, carrots and tomatoes (3 oz.). Squirt about 1 Tbsp. dressing on salad just before serving.
Pickled Cucumber: Mix sliced cucumber with 2 Tbsp. rice vinegar and 1 Tbsp. sugar, set aside.
Korean Taco Sauce:-
- Mix Garlic Sesame Sauce, Spicy Red Hunan Sauce and sugar in a pot and slowly heat to 190°F.
- Let cool, and store in covered container.
- 3 ea. Corn tortillas
- ¼ C. Korean Taco Sauce
- 3 oz. Shredded beef (1 oz. per taco)
- 1 oz. Pickled cucumber (see below)
- 3 oz. Salad mix (1 oz. for each Taco), dressed with 1 Tbsp. dressing. (see below)
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
