Korean Tacos

With Bulgogi Korean BBQ Fillet

Is there anything better than tacos? Tacos made with our simple and delicious Bulgogi Korean BBQ Fillet, ofcourse!

Makes 10


500g KRC Fresh Pork Korean Bulgogi Fillet
1 tbsp vegetable oil
10 soft flour tortillas
1/4 red cabbage
1/4 pineapple (or small tin pineapple pieces)
1 sheet nori seaweed
Kewpie mayonnaise
Sriracha chilli sauce


Dice the pork into 1cm cubes. Finely shred the cabbage and dice pineapple into small pieces. Heat a large frypan over med/ high heat. Add the seaweed to the pan and toast on both sides, set aside to cool. Add the tortillas to the pan, in batches, and cook until warmed through. Cover the tortillas with a tea towel to keep warm. Add the oil and diced pork to the pan and cook until browned and just cooked through. 

Crush the toasted seaweed into small pieces. Squeeze mayonnaise into a small bowl, add a tablespoon of chilli sauce and swirl with a teaspoon. To assemble, firstly place shredded cabbage onto the tortilla, add pineapple, then pork and sprinkle with seaweed. Add chilli mayonnaise to your liking.


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