Korean-Style Taco

  • Written by  Chef Ben Ford
  • Friday, 26 February 2016 00:00
(0 votes)
Photograph courtesy of Ben Ford Photograph courtesy of Ben Ford

Korean-Style Taco


  • 12-14 corn tortillas
  • 1 whole 4-5 pound pork butt

Pork Rub

  • 1/4 cup granulated sugar
  • 1/4 cup kosher salt

Kogi BBQ Sauce

  • 2 tablespoons fermented hot pepper paste (gochujang)
  • 2 tablespoons granulated sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon rice wine vinegar sauce


  • 1 cup shredded carrot, cut into matchsticks or julienned
  • 1 cup green papaya, cut into matchsticks or julienned
  • 4 cups shredded napa cappage
  • 1/2 cup thinly sliced green onion
  • 1 thinly sliced red Thai chili pepper
  • 2 tablespoons chopped cilantro

Pulled Pork

Step 1:
Whisk together the rub ingredients in a small bowl.

Step 2:
If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the pork rub into the roast all over, reserving any leftover spice mix for later. Place in a large plastic bag and refrigerate overnight.

The complete article can be found in Issue #277 of the Tokyo Journal. Click here to order from Amazon.



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