Korean Spicy Pork Tacos
When I think about the chefs who have shaped the way I cook and see food, Roy Choi is right up there in my Mount Rushmore. He’s not just a pioneer of Korean cuisine in the United States; he’s one of the key voices behind modern fusion cooking, making it approachable, craveable, and deeply rooted
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Pork Shoulder or Pork Belly
- 1 Onion
- 6 Green Onion
- 1 tbsp Oil, For Frying
- 1/4 cup Gochujang
- 1 tbsp Coarse Gochugaru
- 1 tbsp Minced Garlic
- 1/2 tbsp Grated Ginger
- 1 tbsp Soy Sauce
- 1 tbsp Corn Syrup or Honey
- 1 tbsp Mirin
- 1 tbsp Sesame Oil
- Corn Tortillas
- Onions
- Cilantro
- Sesame Seeds
- Lime
Instructions
- 1
Prep work:
- 2
Cut the onion into strips along the grain. Cut green onions into 2" pieces
- 3
Freeze pork shoulder 1-2 hours before slicing to help firm up the meat. Thinly slice
- 4
Dice onions, finely chop cilantro, and cut lime into wedges
- 5
Marinade:
- 6
Add the thinly sliced pork to a big mixing bowl along with the onion and green onion into the marinade
- 7
Marinate the pork with gochujang, gochugaru, minced garlic, grated ginger, soy sauce, honey, mirin, and sesame oil
- 8
Mix well, making sure that all the ingredients are evenly distributed, and let the pork marinate in the fridge for a minimum of an hour, but overnight is best
- 9
Cooking the Spicy Pork:
- 10
To a large pan on high heat, add a tablespoon of oil
- 11
Add the marinated pork to the pan, ensuring it is not overcrowded. Allow the pork to caramelize slightly before moving it around
- 12
Then, stir-fry the pork for 5-6 minutes, or until it is mostly cooked through
- 13
Let the spicy pork cool down slightly, and then give it a rough chop
- 14
Serve:
- 15
Heat up a corn tortilla in a small frying pan, then assemble a taco by layering on chopped Korean spicy pork, chopped onions, cilantro and sesame seeds. Serve with a wedge of lime and enjoy!