Lunchbreak: Bao tacos, prepared by KorFusion’s Peter Chung

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Peter Chung

KorFusion
1234 N. Halsted Street
Chicago
(312) 929-3166
KorFusion.com

Bao Tacos

Ingredients:
Chinese steamed bun
grilled pork
spring mix
pickled radish
spring mix lettuce
sliced cucumber

Directions:
Prepare pork in marinade overnight with additional marinade on the side. Prepare pickled radish. Grill pork in medium heat and continue to brush on sauce until ready/cooked through. Steam bao buns over boiling water (3-5 minutes). Hoisin sauce on bun interior followed by meat and veggies.

 

Galbi Sauce
For 1 pound of meat

Ingredients:
1/2 Korean Pear
1 Tbs Cheongu (Korean rice wine)
1/4 cup soy sauce
3 Tbs sugar
2 Tbs sesame oil
1/2 onion
1 Tbs garlic, minced
1 green onion
1/4 tsp black pepper
1 Tbs sesame seeds

Directions:
Mix together and allow meat to marinade overnight in refrigerator.

Pickled Korean Radish

Ingredients:
1 Korean Radish, sliced in small strips
1 cup of water
1 cup of vinegar, flexible
1 cup of sugar, flexible
small piece of beet for color, optional

Directions:
Mix together and soak radish 30 minutes to an hour in refrigerator.