Pork Belly Kimchi Tacos Recipe | Korean Recipes | PBS Food

Pork Belly Kimchi Tacos

Recipe courtesy of Fresh Tastes
Pork Belly Kimchi Tacos recipe

Enjoy the collision between Korean and Mexican food with these sweet and spicy tacos.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)

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Yield: 4 large tacos or 8 small tacos

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    Ingredients

  • 2 tablespoons soju
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 10 grams garlic, grated (2 teaspoons)
  • 10 grams ginger, grated (2 teaspoons)
  • 1 pound (450 grams) pork belly, thinly sliced
  • 2 teaspoons toasted sesame oil
  • 4.2 ounces (120 grams, or 1/2 medium) onion, sliced
  • 8 small tortillas or 4 medium tortillas
  • mild white cheese, shredded
  • kimchi
  • 2 scallions, finely chopped
  • sesame seeds

    Directions

  1. In a bowl, whisk together the soju, gochujang, soy sauce, sugar, garlic and ginger. Add the pork and mix to combine. Let this marinate while you prepare the other ingredients.
  2. Put the sesame oil and onions into a frying pan over medium high heat and sauté until the onions are just starting to brown around the edges.
  3. Add the marinated pork, and spread it out into a single layer. Let this fry until browned on one side, and then stir fry until the pork is cooked through.
  4. To make the tacos, heat the tortillas and place a layer of pork, followed by the cheese, some kimchi, scallions and sesame seeds.
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