Ingredients

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For the Pork Filling (serves 7):

3 lbs ground pork

6 garlic cloves, minced

1 ½ tbsp ginger, grated

6 tbsp soy sauce

3 tbsp sesame oil

3 tbsp brown sugar

3tsp rice vinegar

1 tsp gochugaru (Korean chili flakes) or red chili flakes (adjust to taste)

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For the Tofu Filling (serves 1):

1 block (7–8 oz) firm tofu, pressed and crumbled into chunks

1 garlic clove, minced

1 tsp grated ginger

1 tbsp soy sauce

1 tsp sesame oil

1 tsp brown sugar

Pinch of chili flakes

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For the Chili Crisp Slaw:

1 bag premade coleslaw

½ cup mayo

1-2 tbsp chili crisp

1-2 tbsp rice vinegar

1 tbsp maple syrup

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For the Cilantro Lime Rice:

2 cups uncooked white rice (jasmine or basmati works well)

4 cups water or broth

1 lime (juice and zest)

¼ cup fresh cilantro, chopped

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Quick-Pickled Vegetables:

1 cup thinly sliced cucumbers

1 cup matchstick carrots

1 cup sliced radishes

1 cup rice vinegar

1 cup water

2 tbsp sugar

2 tsp salt

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Spicy Gochujang Sauce:

2 tbsp gochujang paste

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp maple syrup or sugar

1–2 tbsp water (to thin as needed)

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Other Ingredients:

16 small corn or flour tortillas (2 per person)

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Instructions:

Step 1: Prepare the Pickled Vegetables

1. In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat until the sugar dissolves, then pour over cucumbers, carrots, and radishes in a bowl.

2. Let sit for at least 30 minutes (can be made ahead and refrigerated).

   Step 2: Cook the Rice

3. Rinse the rice under cold water until the water runs clear.

4. In a pot, combine rice and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes.

5. Once cooked, fluff the rice with a fork, and stir in lime juice, lime zest, and chopped cilantro.

   Step 3: Make the Pork Filling

6. Heat a large skillet over medium-high heat. Add sesame oil.

7. Add the ground pork and cook until browned, about 5–7 minutes.

8. Stir in garlic, ginger, soy sauce, brown sugar, rice vinegar, and chili flakes. Cook for another 3–5 minutes until the sauce thickens and coats the pork.

   Step 4: Make the Tofu Filling

9. In a smaller skillet, heat sesame oil over medium heat.

10. Add crumbled tofu and cook for 3–5 minutes until lightly browned.

11. Add garlic, ginger, soy sauce, brown sugar, and chili flakes. Cook for another 2–3 minutes until the tofu is coated in the sauce.

    Step 5: Prepare the Kimchi Slaw

12. In a large bowl, mix the shredded cabbage, chopped kimchi, lime juice, and sesame seeds. Toss well and set aside.

    Step 6: Make the Gochujang Sauce

13. In a small bowl, whisk together gochujang paste, soy sauce, rice vinegar, maple syrup, and water until smooth.

    Step 7: Assemble the Tacos

14. Warm the tortillas in a dry skillet or oven.

15. Fill each tortilla with a base of pork or tofu, a handful of kimchi slaw, and a sprinkle of pickled vegetables. Drizzle with the spicy gochujang sauce.

Cooking Tips for Two Cooks

• One person can handle the proteins (pork and tofu), while the other works on the sides (slaw, rice, and pickled vegetables).

• Both the rice and pickled vegetables can be prepared in advance to save time.