Spicy marinated Korean pork 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.
Taco heaven is definitely a thing guys. I’ve been there.
And let me tell you, these Korean spicy pork bulgolgi 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 Korean mayonnaise is the stuff that belongs in dreams. Well, really, it belongs in your stomach.
And getting there is the fun part.
Not only are these spicy pork bulgolgi tacos to die for amazing, but they’re just so easy to make. SO EASY.
How to Make Korean Spicy Pork Bulgolgi Tacos
First, let’s talk ingredients. If you’re unfamiliar with some of these ingredients, pop on over to this post where I talk all about them.
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 if you don’t use it all in the delicious recipes I’ve posted this month (and will be posting).
**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!**
If you’ve got a local Asian grocery store, you should be able to find the ingredients there. If not, or if you don’t feel like going to the store, you can buy the ingredients on Amazon though the below links (affiliate links, I earn a small commission if you buy through these link – it helps me to keep these crazy blog expense paid for!):
Now that that’s out of the way, we can get cooking.
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. 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.
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.
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.
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.
Now guys, seriously, are you in taco heaven yet?
If you are loving the flavors here (how can you not???) check out these other flavor packed recipes:
Did you make these Korean spicy pork bulgolgi tacos? Leave a comment below and let me know how they turned out!
Spicy marinated Korean pork with cabbage, kimchi, onions and the most finger licking good gochujang (Korean chili paste) mayonnaise is served on a warm chewy flour tortilla.
- 1 lbs. pork shoulder (butt), thinly sliced
- Flour tortillas
- Diced Kimchi
- Shredded cabbage
- Sliced onions
- Green onion, diced
- Gochujang mayonnaise (see below)
- Limes (optional)
- 1/2 cup mayonnaise
- 1 tbsp. gochujang
- 1/2 tsp. sesame oil
- 1 tbsp. honey
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 medium 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.
- Serve on warm tortillas with shredded cabbage, diced kimchi, sliced onions, green onions and gochujang sauce (below).
- OPTIONAL: Drizzle with a touch of lime juice.
- Combine ingredients in a bowl and mix well. Store in a covered container in the fridge.
Did you make this recipe? Follow me on Instagram, post a photo and tag #wenthere8this. I want to see what you made!