KOREAN COLESLAW FOR TACOS RECIPES

Steps:

• Chicken: In a large bowl whisk together the green onions, soy sauce, gochujang, rice vinegar, ketchup, garlic and brown sugar. Reserve 1/2 cup for basting.
• Once it's combined add it to a plastic bag along with the chicken and marinate in the refrigerator for at least 1 hour or overnight.
• Once the chicken is done marinating cook on a hot grill (400 to 500°F) for 4 to 6 minutes on each side while basting often with the reserved 1/2 cup of sauce set aside.
• Once it is done cooking, rest the chicken for 3 to 4 minutes before thinly slicing.
• Coleslaw: In a large bowl whisk together the rice vinegar, soy sauce, sugar and sesame oil to combine.
• Add in the cabbage, bell peppers, green onions, cucumbers and cilantro leaves and toss until coated.
• To Plate: Place a few tablespoons of sliced chicken in the center of a corn tortilla and add a few tablespoons of the dressed coleslaw. Enjoy!

Steps:

• In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve. Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes. Fill the tortillas with the beef and top with the slaw.