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.
Course Dinner
Cuisine Worldwide
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4serves
Calories 463kcal
Ingredients
450gpork shoulder (butt)thinly sliced
flour tortillas
kimchidiced
cabbageshredded
green onionsdiced
onionsliced
limesoptional
Marinade
2tbspgochujang (Korean chili paste)
3tbspcoconut sugar
1tbspsoy sauce
3garlic clovesminced
1tbspginger paste
1/2tspblack pepper
1tspsesame oil
2tbspsake
1/2 to 1tspgochugaru (Korean chili flakes)
Gochujang Mayonnaise
1/2cupmayonnaise
1tbspgochujang
1/2tspsesame oil
1tbsphoney
Instructions
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.