Spicy Korean Pork Taco, with Soy Lime Vinaigrette, a home-kitchen plate

Savory fusion of Korean and Mexican flavors in this spicy Korean pork taco! Gochujang adds bold and savory flair, while a zesty soy-lime vinaigrette brings refreshing citrusy notes.

For the past few years, Korean style taco has been a huge hit in U.S due to the famous Kogi BBQ taco truck which was originated in L.A.

We believe many celebrity chefs and food bloggers created their versions since then. Here we present Mojvia version of Korean Taco. We also have a recipe for Korean salmon taco as well, so check it out!

Spicy Korean Pork Taco

A Spicy Korean pork taco made with gochujang is a fantastic blend of Korean and Mexican flavors. Gochujang adds a bold and savory kick to the dish, creating a unique and exciting taste.

To make it even more savory, we drizzle a zesty soy-lime vinaigrette over the top, giving each bite a refreshing citrusy twist. The result is simply mouthwatering—a steady combination of spice and tang that makes these tacos a real treat

Choice of Pork

We recommend you to use thinly sliced pork shoulder cut for this recipe. It has some marbling in the meat which keeps the meat moist and tender without being dry.

How the dish comes together

Combine gochujang (Korean chili paste, Korean chili flakes, soy sauce, garlic, ginger, sugar, corn syrup, and sesame oil. Mix well.

Mix the sauce in with the pork slices to incorporate well. Set aside.

Heat oil in a skillet over medium heat and place the meat and the slice onions on top. Let them sizzle first, then…

toss to cook evenly until they are fully cooked.

Chop all the toppings.

Whisk all the vinaigrette ingredients until emulsified.

Now, build your taco kingdom.

Drizzle the vinaigrette and serve immediately.

“This is awesome, mom!”

“You can totally sell this!”

“… maybe you should start a food truck?”

These were the comments from our families and we were momentarily tempted for the idea of a food truck. Maybe you can try out this recipe and tell us if this is worth of selling in a food truck?

Yes? or, not really?

• Yield: 6 people
• Prep: 20 minutes
• Cook: 10 minutes

Ingredients

• 1 lb (450g) pork shoulder, thinly sliced
• 1/2 large onion, sliced
• 3 tablespoon Korean chili paste (gochujang)
• 2 tablespoon Korean chili flakes (gochugaru)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 cloves garlic, finely minced
• 1 teaspoon minced ginger, or 1/2 teaspoon ginger powder
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon corn syrup, optional
• 1 tablespoon canola oil
• corn tortillas, or flour tortillas
• 3 cups romaine lettuce, shredded
• 2 plum tomatoes, chopped
• ¼ red onion, chopped
• 1 handful cilantro, chopped
• shredded Mexican cheese blend, optional

Soy Lime Vinaigrette

• 2 teaspoon soy sauce
• 2 tablespoon lime juice
• 3 tablespoon canola oil
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• salt and pepper, to taste

Method

1. In a small mixing bowl combine chili paste, chili flakes, soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds, and corn syrup, mix well.
2. In a large mixing bowl combine pork slices with the sauce, and mix well to coat all the pork slices gets incorporated with the sauce evenly.
3. Drizzle 1 Tbsp oil to the skillet and bring it over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.
4. Assemble your taco with pork and vegetable toppings, drizzle with vinaigrette. Serve immediately.
5. For the soy lime vinaigrette, whisk all the ingredients until emulsified. Adjust the seasoning as you wish.