I like to have a big batch of chicken braised in enchilada sauce and broth that I can shred up and use in a few meals (stuffed peppers, enchiladas, kid’s burritos), and apparently that trick is old here. SO! I just put a different outfit on it. We’re braising everything in a Dutch oven, though you IP and slow cooker folks can do what you do there with the same seasoning. This is hands-off besides a shred, and the slaw comes together in minutes. The chicken can be made in advance and rewarmed when needed!

I have this tool for carrots which I love and is great here to get them small. You can also do ribbons with a vegetable peeler or skinny batons with a shape knife. To save time? A cole slaw mix (without the dressing) is great.

I know avocados are not typical Korean food fare, and not great in the winter, but I liked my tacos with that bit of fat.