Korean Spicy Pork Bulgolgi Tacos

Spicy marinated Korean pork with cabbage, kimchi, onions and the most finger licking good gochujang (Korean chili paste) mayonnaise is served on a warm chewy flour tortilla.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Worldwide
Servings 4 serves
Calories 463 kcal


  • 450 g pork shoulder (butt) thinly sliced
  • flour tortillas
  • kimchi diced
  • cabbage shredded
  • green onions diced
  • onion sliced
  • limes optional


  • 2 tbsp gochujang (Korean chili paste)
  • 3 tbsp coconut sugar
  • 1 tbsp soy sauce
  • 3 garlic cloves minced
  • 1 tbsp ginger paste
  • 1/2 tsp black pepper
  • 1 tsp sesame oil
  • 2 tbsp sake
  • 1/2 to 1 tsp gochugaru (Korean chili flakes)

Gochujang Mayonnaise

  • 1/2 cup mayonnaise
  • 1 tbsp gochujang
  • 1/2 tsp sesame oil
  • 1 tbsp honey


  • Combine all marinade ingredients in a bowl and mix well. Add the pork and refrigerate overnight.
  • Drain all the excess marinade from the pork.
  • Heat 3 tbsp. cooking oil in wok or large cast iron skillet over medium high heat. Oil should just be starting to smoke.
  • Cook the pork in 2 batches to avoid crowding the pan. Cook for 3-5 minutes, or until pork is crispy and caramelized on the outside.
  • Remove from heat.
  • Serve on warm tortillas with shredded cabbage, diced kimchi, sliced onions, green onions and gochujang sauce (below).
  • OPTIONAL: Drizzle with a touch of lime juice.
  • For mayonnaise: combine ingredients in a bowl and mix well. Store in a covered container in the fridge.


Recipe from wenthere8this.com by Danielle Wolter


Calories: 463kcalCarbohydrates: 50gProtein: 27.1gFat: 16.3gCholesterol: 69.8mgSodium: 1190.9mg
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