Korean Pork Bulgogi Tacos
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.
Servings 4 servings
Calories 410kcal
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.
Notes
- 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
Serving: 2tacos | Calories: 410kcal | Carbohydrates: 24g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 534mg | Potassium: 379mg | Fiber: 2g | Sugar: 14g | Vitamin A: 202IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 2mg