Jeyuk Tacos with Lime Slaw

Method

1. Cut the pork into thin 1 cm strips and put them in a bowl with most of the gochujang, the gochugaru, soy sauce, honey and garlic. Massage it in and leave to marinate for 20 min. Small pieces make the tacos easier to eat.

   Add in this stepPork shoulder or neck, thinly sliced 240 gGochujang (Korean chilli paste) 1.6 tbspGochugaru (Korean chilli flakes) 1 tspSoy sauce 2 tspHoney 2 tspMinced garlic 1 tsp

2. Shred the cabbage as finely as you can (2 mm) and thinly slice the red onion. Toss them in a bowl with the juice of half the lime, the salt and half the coriander, chopped, to make the slaw. Left for 5 minutes, it softens slightly and sits nicely on a tortilla.

   Add in this stepWhite cabbage 80 gRed onion 40 gLime ½Salt 1 pinchCoriander (cilantro) 5 g

3. In a small bowl, mix the mayonnaise with the remaining gochujang and 1 teaspoon of water to make a gochujang mayo. Spoon it into a piping bag or plastic bag and snip off a corner for easy drizzling.

   Add in this stepMayonnaise 2 tbspGochujang (Korean chilli paste) 0.4 tbsp

4. Heat the oil in a 26 cm frying pan over medium-high heat, spread the pork out and stir-fry for 5 min. Don't stir too often at first; let the underside char before turning. When no pink remains and the edges are crisp and caramelised, tip it onto a board and roughly chop.

   Add in this stepNeutral oil 1 tbsp

   medium-high heat

5. Wipe the pan with kitchen paper and, over medium heat, warm the tortillas one at a time for 30 sec on each side, until they have a few brown spots and bend softly. Wrap them in a clean tea towel as you go so they stay soft and don't crack.

   Add in this stepCorn tortillas (12 to 15 cm) 6

   medium heat

6. Lay some slaw on each tortilla, top with the pork and drizzle with gochujang mayo. Finish with the rest of the coriander leaves and the sesame seeds, and serve with the remaining lime cut into wedges for squeezing over just before eating.

   Add in this stepCoriander (cilantro) 5 gToasted sesame seeds 1 tspLime ½