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Spicy marinated Pork Bulgogi with cabbage, kimchi, onions and the most finger licking good gochujang (Korean chili paste) mayonnaise all served on a warm chewy flour tortilla is literally one of the best tacos I've ever eaten. You're going to think you died and went to taco heaven.
This recipe was originally published in May 2018. It has been updated for content and photos.
Taco heaven is definitely a thing guys. I've been there. And let me tell you, these Pork Bulgogi tacos belong there.
They are AMAZING. You have to make these tacos. There is no reason not to.
Small bits of umami packed crispy caramelized pork served with a creamy flavor packed gochujang mayonnaise is the stuff that belongs in dreams. Well, really, it belongs in your stomach.
And not only are these tacos to-die-for amazing, but they're just so easy to make. SO EASY.
And honestly, if you wanted to you could put the pork in this amazing spicy Korean ramen instead of tacos!
What is Bulgogi?
Bulgogi is typically thinly sliced marinated beef or pork that is cooked on a grill or sometimes stir fried (it's stir fried in this recipe).
Ingredients
You may be unfamiliar with some of the ingredients, but once you get to know them I'm sure you will fall in love.
And don't think if you buy these ingredients once, you'll never use them again. They are so versatile, you will totally find all different uses for these (look below for some ideas).
**Like these super awesome Instant Pot Korean Baby Back Ribs made with gochujang, soy sauce, ginger and sesame oil - so many uses for these awesome ingredients!**
A full list of ingredients and links to buy them is included in the recipe card at the bottom of the post.
**Learn more about Korean Ingredients.
What is Gochujang?
Gochujang is a Korean fermented chili paste that has sweet, savory and spicy flavors. I tell you, it is so amazing. Once you try it you’re going to want to use it on everything. The spice level ranges from pretty mild to extremely spicy, depending on your preference.
Try this Gochujang Marinated Korean Beef, air fryer frozen meatballs, or these Korean Nachos with a Gochujang spiked cheese sauce.
What is Gochugaru?
Gochugaru is Korean coarsely ground chili, with the texture somewhere between flakes and a powder. It is typically made from sun dried chilies without the the seeds. It has a slightly sweet, spicy, smoky flavor and is great sprinkled on all sorts of dishes!
Try this Korean Pizza or this Udon Stir Fry to see more uses for gochugaru.
What is the Best Pork for Bulgogi?
For this recipe, I recommend using pork shoulder/pork butt. Pork belly can also be used, but I prefer to grill the pork if I'm going to use this option so the fat gets nice a crisp. Basically, any fatty cut of pork can be used.
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Step by Step Instructions
First off, the day before you want to make these spicy pork tacos, combine all your marinade ingredients in a bowl and add the thinly sliced pork. Let the pork marinate in the fridge overnight.
The next day, heat 1 tbsp. cooking oil in a wok or a large cast iron skillet over high heat. When the pan starts to smoke, add the pork and cook for 3-5 minutes, or until it starts to turn crispy and caramelized on the outside.
Learn how to season a wok.
I typically try and cook the pork in 2 batches as it is easier to crisp up this way. I totally recommend doing it this way.
Now assemble your tacos. I like to warm the tortillas in a skillet before serving. I find it makes them more pliable, plus...warm tortillas...they are yummy.
OPTIONAL: slice up a lime and serve the tacos with lime slices. I like these tacos with a touch of lime drizzled on.
How to Make Gochujang Mayonnaise
You can also make the gochujang mayonnaise ahead of time. The recipe makes a decent sized batch, but you're going to want to use this stuff on so many other things so don't worry about having "too much."
Just combine all the ingredients in a bowl and set aside until you're ready to assemble the tacos.
Variations
- Instead of serving this pork on tacos, serve it over a bed of rice or noodles - you can even use the same condiments!
- Wrap it up in a large flour tortilla to make a burrito.
- Add it to some green and drizzle it with a Gochujang Salad Dressing.
- Just eat it plain with a side of sticky white rice.
Expert Tips
- Cook the pork in 2 batches to avoid overcrowding the pan. If the pan is overcrowded, the pork may not get nice and crispy on the outside.
- Wait for the pan to get extremely hot before adding the pork - it helps it crisp and caramelize on the outside. Toss frequently to prevent burning.
- Be sure to marinade the pork for 24 hours or overnight for the best results - it needs time to soak in all the delicious flavor.
- Substitute Greek yogurt for the mayonnaise if desired.
- Use a milder Gochujang for less heat or vice versa. I typically use a medium heat paste. There should be options in the store.
- Warm the tortillas in a skillet or in the microwave for several seconds to make them soft.
If you like spicy tacos, these spicy lamb tacos or shrimp tacos are amazing!
More Korean Favorites
- Korean Rice Cake Recipe;
- Hotteok Recipe;
- Korean Beef Recipe;
- Shrimp Bibimbap Bowl;
- Browse all the Korean Recipes.
Did you make these Korean spicy pork bulgogi tacos? Rate the recipe and leave a comment below to let me know how they turned out!
Recipe
Korean Pork Bulgogi Tacos
Ingredients
- 1 pound pork shoulder/butt thinly sliced
- 12 (taco sized) flour tortillas
- ¼ cup diced Kimchi
- 1-2 cups shredded cabbage
- ½ whole onion sliced
- 4 tablespoons green onion diced
- 2 limes cut in wedges (optional)
- Gochujang mayonnaise (see below)
Marinade:
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons coconut sugar
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- ½ teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons sake
- ½ teaspoon gochugaru (Korean chili flakes)
Gochujang Mayonnaise:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- ½ teaspoon sesame oil
- 1 tablespoon honey
Instructions
- Combine all marinade ingredients in a bowl and mix well. Add the pork and refrigerate overnight.
- Drain all the excess marinade from the pork.
- Heat 3 tbsp. cooking oil in wok or large cast iron skillet over high heat. Oil should just be starting to smoke.
- Cook the pork in 2 batches to avoid crowding the pan. Cook for 3-5 minutes, or until pork is crispy and caramelized on the outside.
- Remove from heat and serve on warm tortillas with shredded cabbage, diced kimchi, sliced onions, green onions and gochujang mayonnaise (below).
- OPTIONAL: Drizzle with a touch of lime juice.
Gochujang Mayonnaise:
- Combine ingredients in a bowl and mix well. Store in a covered container in the fridge.
Expert Tips:
- Cook the pork in 2 batches to avoid overcrowding the pan. If the pan is overcrowded, the pork may not get nice and crispy on the outside.
- Wait for the pan to get extremely hot before adding the pork - it helps it crisp and caramelize on the outside. Toss frequently to prevent burning.
- Be sure to marinade the pork for 24 hours or overnight for the best results - it needs time to soak in all the delicious flavor.
- Substitute Greek yogurt for the mayonnaise if desired.
- Use a milder Gochujang for less heat or vice versa. I typically use a medium heat paste. There should be options in the store.
- Warm the tortillas in a skillet or in the microwave for several seconds to make them soft.
Nutrition
Shelby
I made the marinade recipe with thinly sliced sirloin instead of pork and it was AMAZING! I also added extra gochujang into the mayo. My boyfriend was extra impressed with this meal 😊
Danielle
I'm so glad you guys liked it 🙂
Scarlet
I love Korean flavors- spicy, sweet, and tangy all at once- so I can't wait to try these Korean pork tacos! They look so good.
Danielle
Thanks!
Helen of Fuss Free Flavours
These tacos look so good, and so pretty too. Such delicious flavours and so interesting to learn about the difference spices.
Danielle
Thanks!
Dolly @ Thrifty in the Kitchen
This looks absolutely delicious! Bulgogi is one of my husband's favorites but we've never tried making it at home before! I've been thinking about buying gochujang to make homemade kimchi, but didn't want to have a bunch laying around. I love your idea of gochujang mayo!
Danielle
The mayo is so yummy! I hope you get a chance to try it!
Nart | Cooking with Nart
Ooh, I love pork bulgogi so I know I'm gonna like this!
Danielle
Bulgogi is the best 🙂
David
so delicious! What a creative taco recipe! I love good pork recipes and kimchi flavors so I'm all over this one. Pinned!
Danielle
yay - I hope you get a chance to make it!
Farah Maizar
I love how you photograph the ingredients portioned out and give such a thorough step by step- it really makes it easy to follow along! And that mayo sounds deliciiiiious
Danielle
I'm glad you find it helpful 🙂
Mary Jane Harris
Just made these tonight. Yummy. We used chicken thighs and they were delicious and I added a little rice wine vinegar to the mayo sauce. Otherwise, made as written. Big hit.
Danielle
Sp glad you enjoyed it! I'll have to try the vinegar 🙂
Autumn
I've been living in Korea for three years now and I NEVER thought to make mayonnaise with gochujang. It's so brilliant!
Danielle
I'm so glad you like it! I hope you try it out - it was soooo good 🙂
Marvellina | What To Cook Today
I love Asian fusion dish like this. Pork bulgogi and taco is a genius idea! Gorgeous photos too!
Danielle
Thanks Marv!
Healthy World Cuisine
Ok, so what time is dinner? Seriously, do not be shocked when we just show up hungry!!!! Sharing, of course.
Danielle
LOL - I'll be waiting! Thanks 🙂
Calleigh K
Korean Bulgogi is one of my favorites.. you can serve it with Chinese buns, flatbreads, and tacos. Or simply I could eat this with rice. Yum!
Danielle
It would be so good on Chinese buns!
Gloria
Wow...this sounds fantastic. I love Korean food. Tasting the flavours of the world right from your own home is awesome. And who doesn't LOVE tacos!!
Danielle
Totally! Thanks Gloria!
Rebecca
these tacos look AMAZING! I love beef bulgogi, now definitely need to try pork bulgogi
Danielle
Thanks Rebecca! I hope you try them 🙂
Meeta
I am blown away by this recipe and have saved it to make this weekend. But I do wish I was able to grab into the screen and take one. Did you make the tortillas yourself?
Danielle
I often wish I could eat the food on my screen! Alas, I did not make the tortillas myself...someday I'm going to do that, but for this recipe I bought them. I do heat them up in a skillet with some oil though to get them nice and soft. I hope you love the recipe Meeta!
Lisa | Garlic & Zest
Good Lord, you have knocked me off my stool with these tacos -- I love bulgogi anything, and you've really captured some great shots of those flavorful spiced tacos. I can practically taste them through the screen.
Danielle
Thanks Lisa! I was a pretty big fan of the flavors here myself 🙂