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
- 1 pound pork shoulder/butt thinly sliced
- 12 (taco sized) flour tortillas
- 1/4 cup diced Kimchi
- 1-2 cups shredded cabbage
- 1/2 whole onion sliced
- 4 tablespoons green onion diced
- 2 limes cut in wedges (optional)
- Gochujang mayonnaise (see below)
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.
- 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.
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