Bulgogi Pork and Pepper Tacos

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the red onion, then pop half into a medium bowl.

Add the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together, then set aside your pickled red onion.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the pepper and remaining onion, then cook, stirring occasionally, until softened, 4-5 mins.

Once the veg has softened and the pork is cooked through, add the garlic to the pan. Stir and cook until fragrant, 1 min.

Stir in the bulgogi sauce and heat through gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.

When the chips are almost ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Pop the mayo into a small bowl and mix in half the sesame seeds. Set aside.