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:

1. TO PREPARE THE SLAW:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the sweetcorn and cook for 3-4 mins stirring occasionally to create a char. Place into a serving bowl to cool slightly. Add the bag of Asian slaw into the serving bowl with the sweetcorn. Finely chop the coriander including the stalks and add half to the bowl, reserving the remaining for garnish.
2. TO HEAT THE TORTILLAS:

Place the frying pan back over a medium-high heat. Once hot, add a tortilla to the pan and cook for 20- 30 secs on each side, remove from the pan and cover to keep warm. Repeat until all the tortillas are heated.
3. TO PREPARE THE PULLED PORK:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the pulled pork and cook for 5-6 mins using a wooden spoon to break up any large pieces. Add the bulgogi sauce and cook for 30 secs. Season with salt and pepper.
TO SERVE:

Using a spoon spread some kimchi mayo onto the base of each tortilla then add some bulgogi pork. Top with some slaw and sprinkle with the chopped roasted peanuts and the remaining coriander.