2 tablespoons Korean gochujang (red chili paste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
For the Tacos:
8 small flour or corn tortillas
1 cup shredded cabbage or coleslaw mix
1/2 cup cilantro (chopped)
1/2 cup sliced green onions
1/2 cup kimchi (optional, for extra tang and spice)
Lime wedges (for serving)
For Garnish (optional):
Sesame seeds
Extra chopped cilantro
Instructions:
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