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Korean BBQ Tacos with Quick Kimchi Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/korean-bbq-tacos-with-quick-kimchi-recipe/