Korean BBQ Tacos with Quick Kimchi Recipe

Introduction

Korean BBQ Tacos with Quick Kimchi bring together the bold flavors of Korean cuisine and the fun of tacos in one delicious dish. Tender pulled pork meets spicy, tangy kimchi, wrapped in warm corn tortillas for a crowd-pleasing meal. Perfect for gatherings or a flavorful weeknight dinner.

Ingredients

• 2-3 pounds pork shoulder or pork butt
• 1/2 cup reduced sodium soy sauce
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/4 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 2 teaspoons chili paste such as Sambal Oelek (adjust to taste)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 6 cups shredded cabbage (about 16 oz bag)
• 3 tablespoons canola oil
• 6 tablespoons rice vinegar
• 2 teaspoons chili paste such as Sambal Oelek (adjust to taste)
• 1/2 teaspoon ground ginger (fresh or powdered)
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon each salt and pepper (more to taste)
• 1 package corn tortillas
• 1 cup Mexican shredded cheese
• 1/2 cup diced green onions (green part only)
• Sesame seeds for garnish

Instructions

1. Step 1: Place the pork shoulder or butt in a slow cooker. In a separate bowl, mix 1/2 cup soy sauce, 1/2 cup water, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, minced garlic (3 cloves), 1/2 teaspoon ground ginger, and 1/2 teaspoon pepper. Pour this marinade over the pork, cover, and cook on low for 8 hours or on high for 4 hours, until the meat is tender and falls apart easily.
2. Step 2: When cooked, shred the meat with a fork and discard any bones. Return the shredded pork to the slow cooker to soak up the sauce.
3. Step 3: Preheat the broiler on high. On a dark baking sheet, spread the shredded pork in a single layer, draining excess sauce if needed. Broil on the top oven rack for 5-10 minutes, stirring once, until slightly crisp edges form. Watch closely to avoid burning. Set aside.
4. Step 4: For the BBQ sauce, combine 1/4 cup soy sauce, 1/4 cup water, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, pepper, and chili paste in a skillet over medium heat. Bring to a boil. In a small bowl, dissolve cornstarch in 2 tablespoons water, then add to the sauce. Continue boiling until thickened, about 2 minutes. Remove from heat and set aside.
5. Step 5: To make quick kimchi, place shredded cabbage in a large bowl. In a separate bowl, whisk together canola oil, rice vinegar, chili paste, ground ginger, sugar, sesame oil, salt, and pepper. Pour over cabbage and toss well. Let sit briefly before serving or store in an airtight container for later.
6. Step 6: Warm corn tortillas by wrapping them in a damp paper towel and microwaving on high for 2 minutes. This helps keep them pliable.
7. Step 7: Assemble each taco by layering pulled pork, BBQ sauce, cheese, and quick kimchi on a warm tortilla. Top with diced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Tips & Variations

• For extra spice, add more chili paste to the BBQ sauce or kimchi according to your taste.
• Use fresh ginger if available for a brighter flavor in both sauce and kimchi.
• Substitute pork shoulder with beef brisket or chicken thighs for different protein options.
• Double the BBQ sauce recipe if you love extra sauce on your tacos.
• Store-bought coleslaw mix works well as a quick substitute for shredded cabbage in the kimchi.

Storage

Store leftover pulled pork, BBQ sauce, and kimchi in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork gently in the microwave or on the stove to avoid drying out. Kimchi is best served cold or at room temperature. Warm tortillas fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the pork in a covered oven-safe pot at 300°F (150°C) for 3-4 hours until tender. Alternatively, use a pressure cooker for faster results.

Is the quick kimchi fermented like traditional kimchi?

No, this quick kimchi is a fresh, uncooked version that mimics the flavors of traditional kimchi without fermentation. It’s ready to eat immediately and adds bright, tangy crunch to the tacos.

Korean BBQ Tacos with Quick Kimchi Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

These Korean BBQ Tacos with Quick Kimchi combine tender slow-cooked pulled pork seasoned with a flavorful blend of soy sauce, garlic, and spices, then finished under the broiler for a crisp texture. Served with a tangy, spicy quick kimchi and traditional toppings on warm corn tortillas, this fusion recipe balances sweet, savory, and spicy elements for a delicious handheld feast.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 9 hours (8 hours slow cooker low + 10 minutes broil + 2 minutes sauce thickening)
• Total Time: 9 hours 15 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

For the Pulled Pork

• 2–3 pounds pork shoulder/butt
• 1/2 cup reduced sodium soy sauce
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper

For the BBQ Sauce

• 1/4 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 2 teaspoons chili paste such as Sambal Oelek (adjust to taste)
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Quick Kimchi

• 6 cups shredded cabbage (about 16 oz store-bought bag)
• 3 tablespoons canola oil
• 6 tablespoons rice vinegar
• 2 teaspoons chili paste such as Sambal Oelek (adjust to taste)
• 1/2 teaspoon ground ginger (fresh or powdered)
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

To Assemble

• 1 package corn tortillas
• 1 cup Mexican shredded cheese
• 1/2 cup diced green onions (green part only)
• Sesame seeds, for sprinkling

Instructions

1. Prepare the Pulled Pork: Place the pork shoulder or butt in your slow cooker. In a separate bowl, mix together 1/2 cup reduced sodium soy sauce, 1/2 cup water, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, minced garlic, ground ginger, and pepper. Pour this marinade over the pork, cover the slow cooker, and cook on low for 8 hours or on high for 4 hours, until the meat is tender and falls off the bone easily.
2. Shred the Meat: Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any bones. Return the shredded meat to the slow cooker to soak up the remaining sauce and keep warm.
3. Broil the Pork: Preheat your oven broiler on high. Spread the shredded pork in a single layer on a dark baking sheet, draining some of the excess sauce if it’s very wet. Place the baking sheet on the top oven rack. Broil the meat for 5 to 10 minutes, stirring once halfway through, until the edges get slightly crisp. Watch closely to avoid burning. This step intensifies the flavor and adds texture.
4. Make the BBQ Sauce: In a medium skillet over medium heat, combine 1/4 cup low sodium soy sauce, 1/4 cup water, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, pepper, and chili paste. Bring to a boil. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until dissolved. Add this mixture to the boiling sauce and stir continuously until it thickens, about 2 minutes. Remove from heat and set aside.
5. Prepare the Quick Kimchi: In a large bowl, place the shredded cabbage. In a smaller bowl, whisk together canola oil, rice vinegar, chili paste, ground ginger, sugar, sesame oil, salt, and pepper. Pour this dressing over the cabbage and toss to combine thoroughly. Serve immediately or store in an airtight container in the fridge until needed.
6. Warm the Tortillas: Wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave on high for about 2 minutes or until hot and pliable. This helps the tortillas stay together during assembly and eating.
7. Assemble the Tacos: On each warmed tortilla, layer the broiled pulled pork, spoon some BBQ sauce over it, sprinkle with shredded Mexican cheese, add a generous portion of the quick kimchi, and top with diced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy the delicious combination of flavors and textures.

Notes

• Adjust the amount of chili paste in the BBQ sauce and quick kimchi to control spice level according to your preference.
• If preferred, double the BBQ sauce recipe to have extra for dipping or drizzling.
• The broiling step for the pork is optional but highly recommended for added texture and flavor complexity.
• Make sure to monitor the pork closely while broiling to avoid burning.
• Quick kimchi can be made ahead and stored refrigerated for up to 2 days for enhanced flavor.
• Use fresh or powdered ground ginger according to availability; fresh will give a brighter flavor.
• Slow cooker times may vary, ensure pork is tender enough to shred easily.

Keywords: Korean BBQ, Tacos, Pulled Pork, Quick Kimchi, Slow Cooker Recipe, Korean Fusion Tacos