Have you ever wanted to make your own Kogi BBQ Truck Tacos at home? Now you can. Steamy Kitchen’s Jaden Hair shares the Kogi BBQ Sauce Recipe from Chef Roy Choi. Look in your fridge. If you have any leftover pulled pork or roasted chicken, you might wanna try this at home. We’re gonna be hungry after this post.

Kogi BBQ Sauce Recipe

Kogi BBQ Sauce Recipe

serves 4

1 pound cooked pulled pork, cooked shredded chicken

12 corn or flour tortillas

1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

For the Kogi BBQ Sauce

2 tablespoons Korean fermented hot pepper paste (gochujang)

3 tablespoons sugar

2 tablespoons soy sauce

1 teaspoon rice wine vinegar

2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

For the Quick Cucumber Pickle

I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.

1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly

2 tablespoons rice vinegar

1/2 teaspoon sugar

1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)

generous pinch of salt

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

You can see more details at Steamy Kitchen.