Name: Korean BBQ Tacos with Quick Kimchi
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Korean-American Fusion
Ingredients: Pulled Pork: 2–3 pounds pork shoulder/butt, ½ cup reduced sodium soy sauce, ½ cup water, 1 tsp sesame oil, 1 tbsp rice vinegar, 3 cloves garlic minced, ½ tsp ground ginger, ½ tsp pepper; Korean BBQ Sauce: ¼ cup low sodium soy sauce, ¼ cup water, ¼ cup brown sugar, 1 garlic clove minced, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp ground ginger, ¼ tsp pepper, 2 tsp chili paste (Sambal Oelek, more or less), 1 tbsp cornstarch, 2 tbsp water; Quick Kimchi: 6 cups shredded cabbage, 3 tbsp canola oil, 6 tbsp rice vinegar, 2 tsp chili paste (Sambal Oelek, more or less), ½ tsp ground ginger, 3 tbsp granulated sugar, 1 ½ tsp sesame oil, ½ tsp salt & pepper (or to taste); For Serving: 1 package corn tortillas, 1 cup Mexican shredded cheese, ½ cup diced green onions (green part only), sesame seeds to sprinkle on top

Description

Delicious Korean BBQ Tacos made with tender pulled pork, quick homemade kimchi, and flavorful toppings. Perfect for a fusion twist on taco night.

Ingredients

Pulled Pork: 2–3 pounds pork shoulder/butt, ½ cup reduced sodium soy sauce, ½ cup water, 1 tsp sesame oil, 1 tbsp rice vinegar, 3 cloves garlic minced, ½ tsp ground ginger, ½ tsp pepper
Korean BBQ Sauce: ¼ cup low sodium soy sauce, ¼ cup water, ¼ cup brown sugar, 1 garlic clove minced, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp ground ginger, ¼ tsp pepper, 2 tsp chili paste (Sambal Oelek, more or less), 1 tbsp cornstarch, 2 tbsp water
Quick Kimchi: 6 cups shredded cabbage, 3 tbsp canola oil, 6 tbsp rice vinegar, 2 tsp chili paste (Sambal Oelek, more or less), ½ tsp ground ginger, 3 tbsp granulated sugar, 1 ½ tsp sesame oil, ½ tsp salt & pepper (or to taste)
For Serving: 1 package corn tortillas, 1 cup Mexican shredded cheese, ½ cup diced green onions (green part only), sesame seeds to sprinkle on top

Cook Mode Prevent your screen from going dark

Instructions

For the pulled pork, combine pork shoulder, soy sauce, water, sesame oil, rice vinegar, garlic, ginger, and pepper in a slow cooker or pressure cooker. Cook until pork is tender and easily shredded.
Shred the cooked pork and set aside.
To make the Korean BBQ sauce, mix soy sauce, water, brown sugar, garlic, rice vinegar, sesame oil, ginger, pepper, and chili paste in a small saucepan. Heat until sugar dissolves.
Mix cornstarch with water and add to the sauce. Cook until thickened, then toss with shredded pork.
For the quick kimchi, heat canola oil in a pan over medium heat, add shredded cabbage and sauté 2–3 minutes.
Add rice vinegar, chili paste, ginger, sugar, sesame oil, salt, and pepper. Stir well and cook 2–3 more minutes until slightly wilted.
Warm corn tortillas, fill with BBQ pulled pork, top with quick kimchi, shredded cheese, green onions, and sprinkle with sesame seeds.
Serve immediately and enjoy your Korean BBQ Tacos!

Notes

Use store-bought kimchi for an even quicker version.
Adjust chili paste to control spiciness.
Leftover pulled pork and kimchi can be stored separately in the fridge for 3–4 days.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Lunch / Dinner
Method: Slow Cooker / Stovetop
Cuisine: Korean-American Fusion