Bulgogi pulled pork tacos

Name: Bulgogi pulled pork tacos
Cook time: 20 min
Yield: 2
Cuisine: Korea

with Asian slaw and kimchi mayo

Ready in around 20 mins

RECIPE FACT:

Bulgogi is believed to have originated during the Goguryeo era (37 BCE–668 CE), when it was originally called maekjeok.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake) if using for tacos.
1. TO PREPARE THE SLAW:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the sweet corn and cook for 3-4 mins. Place into a serving bowl to cool slightly, wipe out and reserve the pan. Add the bag of Asian slaw into the serving bowl. Finely chop the coriander leaves and stalks. Add half to the bowl, reserving the remaining for garnish. Thinly slice the spring onion on the diagonal and set aside.
2. TO PREPARE THE PULLED PORK AND HEAT THE TACOS:

Heat a drizzle of oil in the reserved frying pan over a medium-high heat. Add the pulled pork, using a wooden spoon to break up any large lumps of meat. Cook for 3-4 mins until crispy. Add the bulgogi sauce and cook for 30 secs. Season with salt and pepper. Oven option (preferred): Wrap the tacos in tinfoil and place in the pre-heated oven for 4-5 mins. Fry pan option: Warm the tacos in a frying pan for 20 secs on each side.
TO SERVE:

Spoon and spread some kimchi mayo onto the base of each taco then top with bulgogi pork. Top with some slaw. Sprinkle with chopped roasted peanuts, spring onion and the remaining coriander.