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  • Kimchi Pork Tacos

    1 vote
    Kimchi Pork Tacos
    Prep: 20 min Cook: 30 min Servings: 4
    by mykoreaneats
    10 recipes
    >
    The best of Korean and Mexican cuisine combined into one: Kimchi Pork Tacos. Full description @

    Ingredients

    • 10 corn or flour tortillas
    • 1 lb pork chop or belly, thinly sliced
    • 2 cups kimchi, thinly sliced
    • 2 tbsp kimchi liquid
    • 1 tbsp sugar
    • 1 tbsp sesame oil
    • 1 large tomato, diced
    • 2 cups of lettuce, shredded
    • 1 cup kidney beans
    • 1 onion, diced
    • ½ cup corn
    • salt and pepper taste
    • olive oil
    • 1 bunch cilantro (if available)
    • shredded cheese (if available)
    • Spicy Sauce:
    • 1 tbsp gochujang (red pepper paste)
    • 1 tbsp hot sauce (Sriracha or Tabasco)
    • 1 tbsp ketchup
    • 1 tbsp mayonnaise
    • 1 tsp garlic powder (if available)
    • 1 tsp lemon or lime juice (if available)
    • Asian BBQ Sauce:
    • 1 tbsp BBQ sauce
    • 1 tbsp ketchup
    • 1 tbsp hot sauce
    • 1 tsp oyster sauce
    • 1 tsp lemon or lime juice (if available)
    • 1 tsp garlic powder (if available)

    Directions

    1. Cut vegetables into bite-size pieces, set aside with corn and kidney beans. The beans are already pre-cooked but optional if you want to heat them up for texture.
    2. Cut pork into thin slices as well as the kimchi. Cook both of them together with kimchi liquid, sugar, sesame oil, and dash of salt and pepper. Saute on medium heat for approx. 15 minutes, add more olive oil if the mixture becomes dry. Rice can also be added near the end for more filling.
    3. Meanwhile, make the two different sauces using a squirt container. Although you can mix the sauce straight up, slightly heating on a sauce pan will meld the sauce ingredients together.
    4. Heat the tortillas on a flat pan until slightly browned, no more than a minute for each side.
    5. Build your taco with the pork/kimchi filling and available toppings. Drizzle with taco sauces and toasted sesame seeds. Enjoy!

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