Ingredients
- 1/2 cup Soy Sauce
- 2 Tbsp Peanut Oil
- 1/2 tsp Toasted Sesame Oil
- 1/2 cup Molasses
- 1 Tbsp Fresh Ginger
- 2 Tbsp Fresh Garlic
- 1 Serrano Pepper, whole
- 1/4 cup Tabasco Red Pepper Jelly
- 2 Tbsp Balsamic Vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Olive Oil
- 2 Tbsp Soy Sauce
- 1 cup BBQ Sauce
- 2 Tbsp Toasted Sesame Oil
- 2 Tbsp Sesame Seeds
- 1/2 cup Kim Chi (chopped 1/4”)
- 1 cup Green Cabbage (chopped 1/4”)
- 1 cup Cucumber (diced 1/4”)
- 1/4 cup Green Onions (white and green), chopped
- 1/4 cup Cilantro Leaves, roughly chopped
- 2 Tbsp Sesame Seeds
- 15 - 6” Flour Tortillas
- Leaf Lettuce
Direction
BBQ Sauce:
- Combine Soy Sauce, Peanut Oil, Toasted Sesame Oil, Molasses, Fresh Ginger, Fresh Garlic, 1 Serrano Pepper and blend in a food processor until well blended.
Pepper Jelly Dressing:
- Combine Tabasco Red Pepper Jelly, Balsamic Vinegar, Garlic Powder, Kosher Salt and Olive Oil.
Korean BBQ Duck:
- Combine Soy Sauce, BBQ Sauce, Toasted Sesame Oil, and Sesame Seeds into a mixing bowl and whisk until all ingredients are incorporated.
- Pull apart any large chunks of duck meat. The target size of the chunks should be no more than 1 inch wide by 2-3 inches long.
- Add the duck meat to the mixing bowl. Toss to coat each piece of duck meat.
- Add duck to pre-heated skillet and allow to cook until duck meat is hot and slightly caramelized.
Kim Chi Slaw:
- Mix Kim Chi, Green Cabbage, Cucumber ,Chopped Green Onions, Cilantro Leaves, Sesame Seeds and Pepper Jelly Dressing in a mixing bowl.
Assemble Tacos:
- Heat 6” flour tortillas.
- Place lettuce leaf on tortilla.
- Place approx. 1 oz Korean BBQ Duck Meat on lettuce.
- Garnish with Kim Chi Slaw.