Ingredients
- 300g pork belly or chicken thigh, sliced (tofu for plant-based option)
- 2 tbsp ChamCham Honey Pepper Ganjang
- 1 tsp sesame oil
- 1 garlic clove, minced
- Small soft tortillas or taco shells
- 1 cup cabbage, finely shredded
- ¼ red onion, thinly sliced
- Coriander or mint leaves
- Korean pickles or cucumber slices (optional)
- ChamCham Hot Bae – Korean Pear Hot Sauce, for drizzling
- Lime wedges, to serve
1. Marinate the protein: In a bowl, combine sliced pork belly (or chicken/tofu) with Honey Pepper Ganjang, sesame oil, and garlic. Let it marinate for 15–30 minutes.
2. Cook the meat: Heat a pan over medium-high heat and sear the marinated protein until golden and caramelised. Set aside.
3. Prepare your toppings: Lightly toss shredded cabbage with a squeeze of lime or a splash of sesame oil. Set out onion slices, herbs, and optional pickles.
4.Assemble your tacos:
- Warm tortillas and layer with cabbage, cooked meat or tofu, and fresh toppings.
- Drizzle generously with Hot Bae for a sweet-spicy finish that ties it all together.
- Serve with lime wedges and extra sauce on the side — because no one stops at one drizzle
