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I will NEVER get tired of tacos! From the basic ground beef and cheese we grew up with as kids to the authentic carne asada with onion and cilantro. Oh and then there are all of the non-traditional types, the flavor mash-ups if you will. Buffalo chicken, crispy cauliflower, cheeseburger. I’ve even had a steak and blue cheese taco! So it brings me (and my taste buds) so much joy to share my spicy Korean pork tacos! Spicy (but not too spicy) and sweet, tangy from fermented kimchi, and fresh with a sriracha mayo slaw, these tacos hit it all!
Korean Pulled Pork
The best part of these tacos is they were a completely accidental meal made from leftovers of my insane gochujang pulled pork recipe. Like any other pulled pork, I always have tons of leftovers (partly because my husband hates barbecue). As a result, I end up eating sandwiches with slaw for days at a time, as if I am stuck at a perpetual cookout.
This recipe, however, is nothing like traditional barbecue. It has depth of Korean inspired flavors, most importantly gochujang. For those that may not be familiar, gochujang is a fermented chili paste often used in Korean cooking. It is spicy, sweet, and salty all at once. Mixed with brown sugar, soy, ginger, and hoisin, it makes for a wonderful sauce that I use to coat a pork shoulder and slow cook for hours. Not your traditional barbecue, but full of dimension and flavor none the less. It’s barbecue, but with an international spin.
Spicy Korean Pork Tacos
Once you prepare your Asian-inspired pulled pork, you are 95% of the way to a full mind-blowing taco experience. Now it is really just assembly time. Start by heating up your tortillas to your liking. I’d say about 2 per person is sufficient if using small (not street sized) tortillas. I like one of 2 methods: toast them in a dry skillet or over an open gas flame, or wrap them in a moist towel and microwave them for 1 minute.
In a separate bowl, mix together 1 bag (16oz) of slaw mix, 1/4 cup of sriracha mayo, and the juice of a lime (2-3 tbsp. Next, on each tortilla, layer on on a few heaping tbsp of the pulled pork, 1 spoonful of store-bought (or homemade) kimchi, and slaw.Sprinkle on some chopped green onions and sesame seeds, a few sliced radishes and serve.
And that is it! The hardest part is waiting for the slow cooker to do its thing! Then, all you have to do is assemble! That’s right, your tacos have transported you around the world. In one bite, you have the tangy spice of kimchi, the sweet and savory crispy pulled pork. and a fresh crunchy slaw with a bit of a kick. Not your childhood beef cheese and lettuce tacos, huh? Nope! So much better!
Want More Taco Recipes?
- Blackened Salmon Tacos With Blood Orange Salsa
- Mexican Street Corn Chicken Tacos
- Taco Cups
- Crispy Baked Fish Tacos
- Potato Chorizo Breakfast Tacos
Spicy Korean Pork Tacos
Ingredients
- 4-5 cups gochujang pulled pork recipe linked below
- 8-12 small tortillas
- 1 bag 16oz Cole slaw mix
- 3-4 tbsp sriracha mayo
- 2 tbsp lime juice
- 6 oz kimchi
- ¼ cup sliced green onion for garnish
- 2 tsp sesame seeds for garnish
- 2-3 radishes, thinly sliced for garnish
Instructions
- Prepare the Gochujang pulled pork according to directions.
- Heat up tortillas to your liking: toast them in a dry skillet, or wrap them in a moist towel and microwave
- In a separate bowl, mix together slaw mix, sriracha mayo and lime juice.
- On each tortilla, layer on on a few heaping tbsp of the pulled pork, 1 spoonful of kimchi, and slaw.
- Sprinkle on some chopped green onions and sesame seeds and serve.
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