Bulgogi Beef Tacos

Step 2: Pickle the vegetables

Pickled vegetables

  • Green cabbage
    1/4
  • Carrots
    1
  • Fresh ginger
    1" knob
  • Cilantro
    a handful
  • Rice Vinegar
    50 g
  • Sugar
    10 g
  • Salt
    4 g
  • MSG
    2 g

Thinly slice the cabbage into fine shreds. Cut the carrot into planks, then julienne into matchsticks. Finely mince the ginger and roughly chop the cilantro.

  • Add everything to a bowl along with salt, MSG, sugar, and rice vinegar.

Mix thoroughly, then cover and refrigerate until you’re ready to use it (can be used immediately, but it will and get better over time).