Daeji Bulgogi Soft Tacos w/ Green Mango, Apple & Pickled Daikon Slaw, Avocado Citrus Puree

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Daeji Bulgogi Soft Tacos w/ Green Mango, Apple & Pickled Daikon Slaw, Avocado Citrus Puree


(Yield 4)

Daeji Bulgogi

1 lb. thinly sliced pork tenderloin
2 tbsp light soya sauce
2 tbsp garlic (crushed)
2 tbsp brown sugar
2 tbsp gochujang
1 tbsp Korean red pepper flakes
2 tbsp sake or Mirin
1 tbsp hot sesame oil
1 tsp fresh ginger (grated)
1 tsp sesame seeds (toasted)
1 stalk green onion (finely chopped)
1 tbsp vegetable oil

Salad

1 cup pickled daikon
1 semi-ripe green mango
1 green apple
1/2 red, green & orange sweet pepper
1/4 red onion
1/2 cup pickled daikon
1 tsp hot sesame oil
1 tsp rice wine vinegar
2 tsp mirin
2 tsp honey
1 lime zested and juiced
5 thai basil leaves
1 stalk coriander

Puree

1 avocado
1 clove crushed garlic
1 lime (juice & zest)
1 tsp honey
1 stalk cilantro
½ tsp sesame oil

Misc

2 medium white tortillas

Method

Combine all ingredients for the bulgogi except the sesame seeds and allow to marinate overnight. In a frying pan on medium heat add one tbsp of vegetable oil and sear bulgogi until cooked through. Season with salt and pepper, remove from pan and top with sesame seeds.

Combine all ingredients for salad in a mixing bowl. Finely chop the basil and cilantro leaves and add to salad, allow to sit for at least 30 minutes to allow flavours to come together.

Finely chop the cilantro leaves and combine all ingredients for puree except sesame seeds. Mash with a fork until smooth or desired consistency is reached, season with salt and pepper andstir in sesame seeds.

Punch out circles from the tacos 3.5” wide or to desired width. Fill with bulgogi, salad and puree and serve.