Korean Spicy Pork Tacos
If you prefer not to use kimchi with your tacos, try substituting with coleslaw.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- ¼ cup orange juice
- ¼ cup soy sauce
- 2 Tbsp. honey
- 2 Tbsp. brown sugar
- 2 Tbsp. rice wine
- 2 Tbsp. sesame oil
- ½ tsp. ground black pepper
- 1 small Asian pear, peeled, cored, and finely grated
- 2 scallions, sliced
- 2 tsp. toasted sesame seeds
- 3 Tbsp. gojuchang paste
- ½ tsp. red pepper flakes
- ¾ lb. pork loin, cut into ½" cubes
- 2 Tbsp. vegetable oil
- ¼ cup chopped scallions
- ½ small white onion, peeled and sliced
- 12 flour tortillas (6")
- 2 cups kimchi, chopped
- 1 tsp. toasted sesame seeds
- 1 cup seasoned and toasted seaweed, cut into thin strips
- In a large bowl, whisk together orange juice, soy sauce, honey, brown sugar, rice wine, sesame oil, black pepper, pear, scallions, sesame seeds, gojuchang paste, and red pepper flakes. Add the pork and refrigerate for at least 1 hour.
- Heat wok over medium-high heat and add the oil. Once the oil is hot, stir-fry scallions and onion for 30 seconds. Add in the pork and stir-fry for 3–4 minutes until browned. Transfer to a plate.
- Warm the tortillas in a cast-iron skillet. Divide the pork and kimchi among the tortillas. Top each taco with toasted sesame seeds and seaweed strips. Serve warm.