Description

These Korean BBQ Tacos with Quick Kimchi combine tender, slow-cooked pulled pork marinated in a flavorful Korean-inspired sauce, perfectly crisped under the broiler for texture, paired with a fresh, tangy quick kimchi made from shredded cabbage. Wrapped in warm corn tortillas and topped with cheese, green onions, and sesame seeds, this recipe offers an exciting fusion of Korean and Mexican flavors perfect for a crowd-pleasing meal.

Ingredients

Scale

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

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

Quick Kimchi:

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 salt
1/2 teaspoon pepper

To Assemble:

1 package corn tortillas
1 cup Mexican shredded cheese
1/2 cup diced green onions (green parts only)
Sesame seeds for garnish

Instructions

Prepare the Pulled Pork: Place the pork shoulder or butt into a slow cooker. In a bowl, mix together 1/2 cup reduced sodium soy sauce, 1/2 cup water, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, minced garlic cloves, ground ginger, and pepper. Pour this mixture over the pork, cover, and cook on low for 8 hours or high for 4 hours until the meat is tender and easily falls off the bone.
Shred the Meat: Once cooked, shred the pork using two forks, discarding any bones. Return the shredded meat to the slow cooker so it can soak in the flavorful juices and stay moist.
Crisp the Pork under the Broiler: Preheat your broiler to high. On a dark baking sheet, spread the shredded pork in a single layer, draining off excess sauce. Place the baking sheet on the top rack of the oven and broil for 5-10 minutes, stirring once midway, until the pork develops slightly crispy edges. Watch carefully to prevent burning. This step enhances flavor and adds texture.
Make the BBQ Sauce: In a 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. Meanwhile, dissolve cornstarch in 2 tablespoons water and add to the boiling sauce. Continue boiling for about 2 minutes until thickened. Remove from heat and set aside.
Prepare the Quick Kimchi: Place the shredded cabbage into a large bowl. In a separate bowl, whisk together canola oil, rice vinegar, chili paste, ground ginger, sugar, sesame oil, salt, and pepper. Pour this dressing over the cabbage and thoroughly mix. This quick kimchi can be served immediately or stored in an airtight container until ready to use.
Warm the Tortillas: Wrap corn tortillas in a damp paper towel and microwave on high for about 2 minutes until hot. This softens the tortillas and helps them hold the fillings without breaking.
Assemble the Tacos: Place a warm tortilla on a plate, then add a portion of the broiled pork, drizzle with the BBQ sauce, sprinkle with shredded cheese, and top with quick kimchi. Finish by garnishing each taco with diced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Notes

For an extra spicy kick, increase the amount of chili paste in the BBQ sauce and kimchi.
If you prefer a less sweet sauce, reduce the amount of brown sugar in the BBQ sauce slightly.
The pork can be prepared a day ahead and reheated, making this recipe great for entertaining.
If you don’t have a slow cooker, you can cook the pork in a covered Dutch oven at 300°F for 3-4 hours until tender.
For a gluten-free version, ensure the soy sauce used is gluten-free.
To make this vegetarian, substitute the pork with marinated and grilled mushrooms or jackfruit and use vegan cheese.

Prep Time: 15 minutes
Cook Time: 4 hours (high) or 8 hours (low) slow cooking + 10 minutes broiling + 5 minutes sauce + 2 minutes warming tortillas
Category: Main Course
Method: Slow Cooking
Cuisine: Korean-Mexican Fusion

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