These fusion tacos feature tender gochujang-marinated pork topped with a crunchy kimchi slaw and creamy sesame mayo, bringing together the best of Korean BBQ and Mexican street food traditions.
Recipe Details
Ingredients
- 680g pork shoulder, cut into 1cm (1/2-inch) thick slices
- 60ml gochujang (Korean chili paste)
- 60ml soy sauce
- 30ml brown sugar
- 30ml toasted sesame oil
- 30ml rice vinegar
- 6 cloves garlic, minced
- 30ml fresh ginger, grated
- 200g kimchi, drained and chopped
- 200g napa cabbage, thinly sliced
- 1 large carrot, julienned
- 4 stalks green onions, thinly sliced
- 30g fresh cilantro leaves
- 120ml mayonnaise
- 15ml sriracha sauce
- 30ml fresh lime juice
- 12 small corn tortillas (10cm/4-inch)
- 30ml toasted sesame seeds
- for serving lime wedges
Instructions
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In a large bowl, whisk together 60ml gochujang (Korean chili paste), 60ml soy sauce, 30ml brown sugar, 30ml toasted sesame oil, 30ml rice vinegar, 6 cloves garlic, and 30ml fresh ginger to create marinade.
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Add 680g pork shoulder slices to marinade, tossing to coat completely. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
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For the kimchi slaw, combine 200g kimchi, 200g napa cabbage, 1 large carrot, half of the 4 stalks green onions, and half of the 30g fresh cilantro leaves in a bowl. Toss to combine and set aside.
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Make sesame mayo by whisking together 120ml mayonnaise, 15ml sriracha sauce, 15ml (1 tbsp) of 30ml toasted sesame oil, and half of the 30ml fresh lime juice. Refrigerate until ready to use.
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Preheat grill or grill pan to medium-high heat. Remove pork from marinade, allowing excess to drip off.
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Grill pork for 3-4 minutes per side until charred and cooked through (internal temperature 63°C/145°F). Transfer to a cutting board and let rest 5 minutes.
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While pork rests, warm 12 small corn tortillas (10cm/4-inch) on the grill for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
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Slice pork into thin strips against the grain.
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To assemble tacos, spread a thin layer of sesame mayo on each tortilla. Add pork strips and top with kimchi slaw.
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Garnish with remaining 4 stalks green onions, 30g fresh cilantro leaves, and 30ml toasted sesame seeds. Serve with for serving lime wedges and remaining lime juice.
Tips
Pork Alternatives: This marinade works great with chicken thighs, beef, or firm tofu. Adjust cooking times accordingly.
Gochujang Heat: Gochujang varies in spice level. Start with less if you're heat-sensitive, or add extra for more kick.
Kimchi Selection: Use well-fermented kimchi for the best tangy flavor. Fresher kimchi will be milder and crunchier.
Make-Ahead: Marinate pork up to 24 hours ahead. Prepare slaw and mayo up to 4 hours before serving.
No Grill Option: Cook pork in a cast-iron skillet over high heat for similar char and flavor.
Tortilla Upgrade: Try with flour tortillas or Korean-style scallion pancakes for a unique twist.
Additional Toppings: Add sliced radishes, crushed peanuts, or a fried egg for extra authenticity and flavor.
Storage: Store leftover pork and slaw separately. Pork reheats well and makes great rice bowls or salads.