I came across Korean Tacos when I first moved to Berlin. A friend of mine from the US introduced me to them and a few years later they are still a regular on my menu at home.
I make the tacos using pork, because let’s face it – good beef is hard to come by in Berlin and the Germans do love to stock their supermarkets with plenty of pork! I serve this with a spicy salad but you can also add some Kimchi into the mix. These are really easy to make which makes it a perfect dish to snack on during those warm summer evenings.
If I do go out for tacos then Kochu Karu is my first choice, with their beef and kimchi tacos. Also, if you are a fan of one of my favourite haunts, Street Food Thursday, then I would recommend you visit Fräulein Kimchi’s stall that will have you wanting to go back again the next week for some more of her delicious kimchi tacos.
You can buy most of these ingredients from any local Asian Store. I highly recommend one of my favourites, Asia Mekong, in Mitte.
Ingredients: can serve up to 8 tacos.
For the pork bulgogi:
8 soft white tacos
2 large pork fillets
1 red pepper (cut into thin strips)
1 green pepper (cut into thin strips)
1 tbpsn sesame seeds
3 spring onions (finely chopped)
2 medium size onions (cut into thin slices)
Small handful of fresh coriander
2 tspn sugar
Juice of 1 lime
4 tbpsn dark soy sauce
2 tbpsn sesame oil
3 tspn fresh grated ginger
3 cloves garlic (crushed)
1 tspn dried chilli flakes
Salt
Vegetable oil/ ground nut oil
For the salad:
1 napa cabbage (cut into ribbons)
4 spring onions (finely chopped)
Handful of finely chopped chives
1 tspn gochujang paste
Handful of fresh coriander
2 tbspn dark soy sauce
1 tspn sesame oil
Juice of 1 lime
Half a cucumber (sliced into small thin strips)
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For the bulgogi marinade: add the soy sauce, sugar, sesame oil, ginger, chilli flakes, lime and garlic to a small bowl and mix together and then pour into a large dish. Flatten the pork fillets with a rolling pin and then add them to the marinade. Leave them to marinade on each side for around 5 minutes. Or you can leave them to marinade for longer if you have more time.
Heat 1 tbpsn groundnut oil/ vegetable oil to a large frying pan/ wok. Take the meat out of the marinade (do not throw away any leftover juice!) and cut into thin strips. Add to the pan and leave to brown for around 2 minutes. Then add the onions and peppers with a pinch of salt and leave for around 5 minutes – stirring regularly.
Pour in the remaining juice from the marinade into the pan and turn up to a medium heat. The ingredients should start to thicken and come together after around 5 – 6 minutes. Stir regularly.
In the meantime you can make the salad. Add the cabbage, spring onions, chives and coriander to a large mixing bowl. In a small bowl add the gochujang paste, soy sauce, sesame oil and lime juice and mix well. Pour this over the cabbage mixture and mix well. Transfer to a smaller serving dish.
Add the spring onions and sesame seeds to the pan with the pork. Mix well. Take off the heat and also transfer to a serving dish.
Heat up the tacos and take everything to the table. Serve with some more lime wedges.
For more great recipes check out A Modern Rose website!
