Korean BBQ Tacos with Quick Kimchi Recipe

Introduction

Korean BBQ Tacos with Quick Kimchi offer a delightful fusion of bold Korean flavors and classic Mexican street food. Tender, flavorful pulled pork pairs perfectly with tangy, spicy kimchi wrapped in warm corn tortillas. It’s an easy way to impress guests or spice up a weeknight dinner.

Ingredients

• 2-3 pounds pork shoulder or pork 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
• 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
• 6 cups shredded cabbage (about a 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
• 1 package corn tortillas
• 1 cup Mexican shredded cheese
• 1/2 cup diced green onions (green part only)
• Sesame seeds, for sprinkling

Instructions

1. Step 1: Place the pork shoulder or butt into a slow cooker. In a bowl, combine 1/2 cup soy sauce, 1/2 cup water, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon pepper. Pour the mixture over the pork, cover, and cook on low for 8 hours or high for 4 hours, until the meat is fall-apart tender.
2. Step 2: When cooked, shred the pork with forks and discard any bones. Return shredded meat to the slow cooker to soak up the sauce.
3. Step 3: Preheat the broiler on high. Spread the shredded pork in a single layer on a dark baking sheet, draining some sauce if needed. Broil on the top oven rack for 5–10 minutes, stirring once, until the meat develops slightly crisp edges. Watch carefully to avoid burning.
4. Step 4: Meanwhile, prepare the BBQ sauce. In a skillet over medium heat, combine 1/4 cup soy sauce, 1/4 cup water, brown sugar, 1 minced garlic clove, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper, and 2 teaspoons chili paste. Bring to a boil. In a small bowl, mix cornstarch with 2 tablespoons water until dissolved, then add to the skillet. Continue boiling until thickened, about 2 minutes. Remove from heat.
5. Step 5: For the quick kimchi, place shredded cabbage in a large bowl. In another bowl, whisk together canola oil, rice vinegar, chili paste, ground ginger, sugar, sesame oil, salt, and pepper. Pour over cabbage and toss well. Serve immediately or refrigerate.
6. Step 6: To assemble tacos, warm corn tortillas by wrapping them in a damp paper towel and microwaving for 2 minutes on high. This keeps them soft and flexible.
7. Step 7: Fill each tortilla with crispy pulled pork, drizzle with BBQ sauce, add shredded cheese and quick kimchi. Garnish with diced green onions and a sprinkle of sesame seeds. Serve and enjoy!

Tips & Variations

• Double the BBQ sauce if you love extra sauciness on your tacos.
• Use fresh ginger instead of ground for a brighter flavor in kimchi and sauce.
• Swap pork shoulder with beef brisket or chicken thighs for a different protein option.
• If you prefer milder spice, reduce the chili paste or serve it on the side.

Storage

Store leftover pulled pork and quick kimchi separately in airtight containers in the refrigerator for up to 4 days. Reheat the pork gently in a skillet or microwave, and add fresh kimchi when serving. Tortillas are best warmed fresh but can be wrapped in foil and stored in the fridge for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the pork in a covered pot on low heat in the oven at 300°F for about 3-4 hours until tender, or simmer on the stovetop until the meat is fall-apart soft.

What is the best chili paste to use for this recipe?

Sambal Oelek is recommended for its balanced heat and flavor, but you may substitute with other chili pastes like gochujang or sriracha depending on your taste preference and heat tolerance.

Korean BBQ Tacos with Quick Kimchi Recipe

Print Recipe

★★★★★

4.5 from 334 reviews

These Korean BBQ Tacos with Quick Kimchi offer a delicious fusion of smoky, savory pulled pork combined with spicy-sour quick kimchi and fresh toppings wrapped in warm corn tortillas. Slow-cooked pork shoulder becomes tender and juicy, broiled to get crispy edges, then topped with a flavorful BBQ sauce and vibrant kimchi for a perfect balance of textures and bold flavors in every bite.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 8 hours 15 minutes
• Total Time: 8 hours 30 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

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 (more or less to taste)
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Quick Kimchi:

• 6 cups shredded cabbage (16 oz bag of store-bought)
• 3 tablespoons canola oil
• 6 tablespoons rice vinegar
• 2 teaspoons chili paste such as Sambal Oelek (more or less 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 (more to taste)

To Assemble:

• 1 package corn tortillas
• 1 cup Mexican shredded cheese (store bought)
• 1/2 cup diced green onions (green part only)
• Sesame seeds to sprinkle on top

Instructions

1. Prepare the Pulled Pork: Place the pork shoulder or butt in a slow cooker. In a separate bowl, mix the soy sauce, water, sesame oil, rice vinegar, minced garlic, 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 easily falls apart.
2. Shred the Meat: Once cooked through, shred the pork with forks and discard any bones. Return the shredded pork to the slow cooker to soak up the remaining sauce and keep warm.
3. Broil the Pork: Preheat your oven’s broiler on high. Spread the shredded pork in a single layer on a dark baking sheet, draining some of the liquid if needed. Place on the top rack and broil for 5-10 minutes, stirring once halfway through, until slightly crispy edges form. Keep a close eye to prevent burning.
4. Make the BBQ Sauce: In a skillet over medium heat, combine soy sauce, water, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, pepper, and chili paste. Bring to a boil. Separately, mix cornstarch and water until dissolved, then add to the boiling sauce. Continue boiling until thickened, about 2 minutes. Remove from heat and set aside.
5. Prepare the Quick Kimchi: In a large bowl, place shredded cabbage. In a small bowl, whisk together canola oil, rice vinegar, chili paste, ground ginger, sugar, sesame oil, salt, and pepper. Pour this mixture over the cabbage and toss well. Serve immediately or store in an airtight container for later use.
6. Warm the Tortillas: Wrap the corn tortillas in a damp paper towel and microwave on high for 2 minutes until hot and pliable. This helps keep them together when filled.
7. Assemble the Tacos: Add a generous portion of broiled pulled pork to each tortilla, drizzle with BBQ sauce, sprinkle with shredded cheese, top with quick kimchi, diced green onions, and a pinch of sesame seeds. Serve and enjoy immediately.

Notes

• Broiling the pork after slow cooking adds a delightful texture contrast with crispy edges.
• Adjust chili paste quantities according to your spice preference.
• Quick kimchi can be prepared ahead and stored in the refrigerator for up to 3 days.
• For a gluten-free version, ensure soy sauce and tortillas are certified gluten-free.
• Doubling the BBQ sauce ingredients is recommended if you prefer extra sauce with your tacos.

Keywords: Korean BBQ Tacos, Pulled Pork Tacos, Quick Kimchi, Korean Fusion, Slow Cooker Pork, BBQ Sauce, Taco Recipe