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Korean BBQ Tacos with Quick Kimchi Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/korean-bbq-tacos-with-quick-kimchi-recipe/