Korean Style Tacos with Kogi BBQ Sauce Recipe

Directions

Mix together all the Quick Pickle ingredients. You can make this a few hours in advance and store in refrigerator. The longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

Whisk all BBQ sauce ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. Toss the Koji BBQ Sauce with your cooked pulled pork or shredded chicken. Warm the tortillas and serve tacos with the Quick Cucumber Pickle.