Smashed Pork Dumpling Tacos

In a small bowl, combine 1 TBSP vinegar, ½ tsp sugar, and a pinch of salt (2 TBSP vinegar and 1 tsp sugar for 4 servings). Add cucumber and toss to coat. Set aside to pickle, stirring occasionally, until ready to serve.

Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger, half the garlic, half the scallion whites, half the Korean chili flakes, half the sesame seeds, and a pinch of chili flakes from your pantry (skip if you don’t like things too spicy). Cook, stirring frequently, until fragrant, about 30 seconds. Reduce heat to medium low. Stir in chili sauce, half the soy sauce, remaining vinegar, and 3 TBSP water (6 TBSP for 4 servings). Cook, stirring occasionally, until sauce is simmering. Once sauce reaches a simmer, turn off heat and transfer to a second small bowl.

In a medium bowl, combine pork, remaining ginger, remaining garlic, remaining scallion whites, remaining soy sauce, remaining Korean chili flakes, and ½ tsp salt (1 tsp for 4 servings). Form pork mixture into four equal-size meatballs (eight meatballs for 4). Place four tortillas (eight tortillas for 4) on a clean work surface; place a meatball in the center of each tortilla. (Save remaining tortillas for another use.) Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat reaches edges of tortilla (feel free to reuse the plastic wrap as you go!).

Heat a drizzle of oil in a large pan over medium heat. Working in batches, carefully add pork-topped tortillas, meat sides down, to pan. Cook until pork is browned and cooked through, 2-3 minutes. Flip and continue to cook until tortillas are toasted, 1-2 minutes more.