Korean Pulled Bulgogi Tacos with Gochujung Lime Crema

Living in the time of COVID19 has made me think a lot more about my life, family, purpose of my life and the greater good. I have been cooking meals and snacks for my family non stop and when I find time I write my thoughts which really helps me put things into perspective and almost heal. To get through I have been working out more, reading uplifting books, practicing gentle yoga and breathing excercises.

Cooking all 3 meals for the family involves everyone’s favorites snacks and dinner. So planning weekly menus and shopping with a grocery list becomes really essential and streamlines the process without going to the store constantly for one or 2 ingredients. Ive also noticed chances of finding essentials items such as eggs, flour, rice, beans, tofu, butter, oil are better at Asian markets and ethnic food stores than regular grocery stores. Just sharing a tip in case your regular store is always out. While at my local Ranch 99 Asian grocery store today I stocked up on a few essentials and also bought some Korean ingredients.

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Korean Tacos were a huge trend a couple of years ago and continues to be popular. And rightly so because they are so good, with the right balance of sweet, spicy, hot and savory. These tacos can be made vegan with jackfruit and mushrooms or with chicken. Also remember Asain sauce like soy sauce, kimchi, gochujang are well seasoned so add salt as needed.

Korean pulled bulgogi tacos

INGREDIENTS

• 1 lb boneless skinless chicken tenders or breast or thighs ( for vegan use 14 ounce fresh/ frozen/ canned drained jackfruit)
• 1 cup oyster mushroom, sliced
• 4 cloves garlic, minced or grated
• 2-4 tablespoons Gochujang chili paste
• 1 inch fresh ginger, grated
• 2 tablespoons tamari or shoyu 
• 2 tablespoons  rice vinegar
• 2 tablespoons maple syrup or honey
• 1/3 cup fresh cilantro, chopped
• 8-10 flour-corn street sized tortillas warmed
• ADD ONS
• kimchi
• sesame seeds
• sliced cucumbers
• cabbage slaw, recipe follows
• green onions sliced
• chili threads
• guchujang lime crema, recipe follows
• 1-2 avocados, smashed and mixed with a little lime juice

GUCHUJANG LIME CREMA

• ¼ cup mayo
• ¼ cup sour cream
• 2 tablespoons Gochujang (Korean chile paste)
• ½ teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon soy sauce
• 1-2 tablespoons lime juice
• 1 tablespoon toasted sesame seeds

RED CABBAGE SLAW

• 1/4 large head red cabbage thinly sliced
• 1 small red onion thinly sliced
• 2 tablespoons white vinegar
• ¼ teaspoon sea salt
• 1 teaspoon sugar 
• Massage the shreds and let it sit for 20-30 minutes before using.
  

INSTRUCTIONS

1.  In the bowl of your instant pot, combine the chicken or jackfruit mushrooms, vinegar, maple syrup, tamari, Gochujang, garlic and ginger.
2. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. (You can cook in a sauce pan if you don’t own a insta pot. simple place all the ingredients and cook for 12-15 minutes till chicken has cooked and the liquid has almost gone.)
3. Using two forks shred the chicken or jackfruit and mushroom. If you have excess liquid boil it until all the moisture has evaporated but still moist.
4. In a small food processor blend mayo, sour cream, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice and garlic. Pulse until smooth. Stir in the sesame seeds.
5. Place the pulled chicken/jackfruit on warmed tortillas, spread a little smashed avocado then top with the slaw, cucumbers, kimchi and crema. Enjoy!