korean tacos...

part of my motivation for using the crock pot the night before was getting a good "bonus meal" out of it.  i wanted to have a totally different flavor for my pot roast round 2 dinner.  so i decided to make korean tacos out of the leftovers.  if you have ever had the kogi taco truck, you will know what all the craze is about.  this was a new food concept to me, the idea of combining asain flavors in the form of a traditional mexican taco.  when we make korean tacos, we always get the pre-packaged kogi beef from trader joes, so i am hoping mine will taste just as good, if not better...

ingredients:

left over pot roast (approximately 1 lb)
*soyaki (approximately 1/4 cup)
bbq sauce (approximately 1/4 cup)
corn tortillas
1 bag shredded cabbage
1 tb. rice wine vinegar
1 t. sesame seed oil

***it is hard to say how much of the sauce to put in (1/4 cup is a little heavy handed).  i have approximately 1 lb of meat leftover.  i will use a 1 to 1 ration of soyaki and bbq sauce.  use enough to thoroughly coat the meat without drenching it.  start with less, because you can always add more, and the soyaki is salty.***

how to:

heat the meat, soyaki and bbq sauce in a fry pan until thoroughly coated and warmed through.

dress the shredded cabbage with rice wine vinegar, sesame seed oil, salt and pepper to taste to add on top of the tacos.

warm tortillas and assemble tacos.

besides the meat, the best part of these tacos is the special dipping sauce i make for them.  this part is optional, but well worth the extra time.  i always eye ball how much of each spice i put in, so start with a big dash and adjust to your liking and/or heat level.

ingredients:

3 tb. soyaki
3 tb. rice wine vinegar
1 t. sesame seed oil
1 t. chili paste
garlic powder
ginger powder
white pepper
red chili flakes (optional)

enjoy!!!

*soyaki is a teriyaki marinade sold at trader joes.  if this is unavailable any teriyaki sauce would work well.