If you have not experienced the joy of Korean Tacos then you must stop what you are doing right now and go make these Venison Bulgogi Tacos with Pickled Daikon topped with Spicy Gochujang Sauce.
Venison Bulgogi Tacos with Pickled Daikon
by Chef Bri Van Scotter for Wilderness to Table
Venison Bulgogi Tacos
· 5 Garlic Cloves
· 1 Onion, cut into chunks
· 1.5 Cups Soy Sauce
· ¼ Cup Sesame Sauce
· 1- Korean Pear, cut into chunks
· 1 # Venison Roast, sliced very thin and cut into smaller pieces
· 10 Corn Tortillas
· Cilantro, chopped for garnish
· Sesame Seeds
· Pickled Daikon
· Spicy Gochujang sauce
In a blender, combine all the ingredients except the venison.
In a cast iron pan, add about 3 tablespoons of vegetable oil to the pan and heat on medium high heat. Once the pan is nice and hot add the venison to the pan. Cook till just about all the venison is cooked through. Add the blended marinade mixture to the pan. Cook on medium high, stirring throughout, till the marinade has been reduced by half, and then serve.
· 1 Cup Distilled White Vinegar
· ¼ Cup Sugar
· 1 TBS Kosher Salt
· 1 Cup Daikon, cut into thin matchsticks
In a saucepot combine all the ingredients except the Daikon. Bring it to a boil and remove from heat. Let the mixture cool to about 90 degrees, and then add the daikon sticks. Let set for 30 minutes to 1 hour.
Spicy Gochujang Sauce
· ¼ Cup Gochujang Paste
· ½ Cup Distilled White Vinegar
· 1.5 TBS Sugar
In a small bowl whisk all the ingredients together.