Tacos with Pulled Pork Gochujang and Fried Kimchi - photo 1
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Tacos with Pulled Pork Gochujang and Fried Kimchi

Pikantne Fusion cuisine Main Dishes New Year's Eve 75 min Medium 13 wyświetleń ~44.54 PLN - (0)
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Description

Here is a dish that is a true explosion of flavors and the essence of fusion cuisine. Tacos with gochujang pulled pork are a bold combination of two culinary worlds: the spicy, fermented depth of Korea with the joyful, streetwise freedom of Mexico. Juicy, slow-cooked meat in an intense, sweet-spicy gochujang paste falls apart under the pressure of a fork. The counterpoint to it is crispy, slightly caramelized kimchi, which gains a whole new dimension of flavor when sautéed. The whole is softened by a creamy sauce based on mayonnaise and lime, along with a refreshing, quick cucumber and carrot salad. All these elements, wrapped in a warm corn tortilla, create an unforgettable experience – each bite is a journey through textures and flavors: from spiciness, through sourness, sweetness, to creamy mildness. It’s the perfect dish for a gathering with friends, where everyone can compose their own ideal taco.

Ingredients (17)

Servings:
4
  • Raw pork bacon 500 g
  • Light soy sauce 30 ml
  • Mirin 15 ml
  • Garlic 3 ząbki
  • Fresh ginger 15 g
  • Napa cabbage kimchi 200 g
  • Mayonnaise 75 g
  • Lime 1.6 szt.
  • Cucumber 1 szt.
  • Carrot 1.9 szt.
  • Rice vinegar 30 ml
  • White sugar 5 g
  • Small corn tortillas 12 szt.
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Gochujang pasta 4 łyżki
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Toasted sesame seeds 1 łyżeczka
💰 Szacowany koszt dania: ~44.54 PLN (11.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and meat

1

Start by preparing the marinade. In a medium-sized bowl, combine gochujang paste, soy sauce, and mirin. Peel the garlic cloves and press them directly into the bowl. Peel a piece of ginger with a teaspoon (scraping off the skin) and grate it on the finest grater. Mix everything thoroughly with a small whisk or fork until you achieve a smooth, uniform paste with an intense red color.

Ingredients: Gochujang pasta, Light soy sauce, Mirin, Garlic, Fresh ginger
Use a bowl that can hold all the meat. Thorough mixing of the ingredients is key for an even flavor. If you don't have a garlic press, chop it very finely with a knife.
2

Dry the pork belly with a paper towel. Place it on a cutting board and using a very sharp knife, cut it into thin strips about 0.5 cm thick. Then transfer the sliced meat to a bowl with the marinade. Using your hands (preferably with gloves) or two spoons, thoroughly massage the marinade into each piece of meat, ensuring it is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, but preferably for 2-3 hours. The longer the meat marinates, the more flavorful and tender it will be.

Ingredients: Raw pork bacon
Lightly chilling the bacon in the freezer for 15-20 minutes before slicing will help achieve thin, even strips. Don't skip the marinating step - it's the key to depth of flavor.

Creamy gochujang-lime sauce

3

In a small bowl, place the mayonnaise. Add one tablespoon of gochujang paste (the same one you used for the marinade). Roll the lime on the countertop, pressing down firmly with your hand - this will release more juice. Cut it in half and squeeze the juice from one half into the bowl. Mix everything vigorously with a fork or a small whisk until the sauce is smooth, uniform, and takes on a beautiful light orange color. Taste and add more lime juice if needed. Set aside.

Ingredients: Mayonnaise, Gochujang pasta, Lime
You can adjust the spiciness of the sauce by adding more or less gochujang paste. If the sauce is too thick, you can add a little water (half a teaspoon) to achieve the desired consistency.

Crispy salad

4

Wash the cucumber, dry it, and without peeling, cut it into very thin slices. Peel the carrot and using a vegetable peeler or mandoline, cut it into long, thin ribbons. Place the vegetables in a bowl. In a separate small bowl, mix the rice vinegar with the sugar until the sugar is completely dissolved. Pour the prepared dressing over the vegetables and gently mix. Set aside for at least 10 minutes to let the flavors meld.

Ingredients: Cucumber, Carrot, Rice vinegar, White sugar
Use a kitchen mandoline for perfectly thin and even slices of cucumber - but be careful with your fingers! If you don't have a mandoline, use a sharp knife. The salad will release some juice - that's normal.

Frying meat and kimchi

5

In a large, deep pan (preferably a wok or one with a thick bottom), heat a tablespoon of oil over medium-high heat. When the oil is hot (it starts to shimmer slightly in the pan), add the marinated meat. Fry, stirring occasionally, for about 8-10 minutes. The meat should caramelize nicely, and the fat should render. When ready, transfer it to a plate, leaving the rendered fat and marinade remnants in the pan.

Ingredients: Raw pork bacon, Rapeseed oil
Do not overcrowd the pan. If you have a smaller one, fry the meat in batches. This will ensure proper frying, not stewing. The meat is ready when it has crispy, darker edges but is still juicy inside.
6

Squeeze the kimchi lightly to remove excess juice and chop it coarsely. In the same pan where the meat was cooked, add the chopped kimchi. Sauté over medium heat for 3-4 minutes, stirring, until the kimchi softens slightly and begins to caramelize at the edges. This step will bring out a deeper, slightly sweet flavor.

Ingredients: Napa cabbage kimchi
Don't pour out the kimchi juice! You can use it for soups (e.g. kimchi-jjigae) or as an addition to sauces. Frying the kimchi is a key step that distinguishes this dish - don't skip it.

Assembling tacos

7

On a dry, clean skillet, heat the tortillas for about 30 seconds on each side until they become warm and flexible. You can also wrap them in a damp paper towel and heat them in the microwave for 30-40 seconds. On each warm tortilla, layer: a portion of pulled pork, a tablespoon of fried kimchi, a portion of crunchy salad (drained of excess dressing). Drizzle everything with the prepared gochujang-lime sauce.

Ingredients: Small corn tortillas
Do not heat the tortillas for too long, as they will become stiff and brittle. Assemble the tacos just before serving to prevent the tortillas from getting soggy from the ingredients.
8

Garnish the finished tacos with fresh cilantro leaves and sprinkle with toasted sesame seeds for added texture and flavor. Serve immediately while all the ingredients are fresh and the meat and tortilla are warm.

Ingredients: Fresh cilantro, Toasted sesame seeds
If you don't like cilantro, you can replace it with finely chopped chives. Serving all the ingredients in separate bowls and allowing guests to assemble their own tacos is a great idea for a party.

Fun Fact

💡

Korean-Mexican cuisine, known as 'Korexican', was popularized in the early 21st century in Los Angeles by food trucks, especially by Kogi BBQ, founded by chef Roy Choi. His kalbi (Korean short rib) tacos with kimchi became a culinary phenomenon, showcasing how wonderfully distant culinary traditions can blend together.

Best for

Impreza ze znajomymi Luźna kolacja w tygodniu Sylwester Spotkanie przy grillu (mięso można grillować)

Tips

🍽️ Serving

The best way to serve is to create a 'taco bar'. Arrange all the components - meat, kimchi, salad, sauce, cilantro, sesame, and warmed tortillas - in separate bowls. Let guests assemble their perfect taco themselves. A light lager beer, cold soju, or refreshing agua fresca pairs wonderfully to drink.

🥡 Storage

Store all ingredients separately in airtight containers in the refrigerator. Meat can be stored for up to 3 days, salad for 2 days (though it will lose its crunch), and sauce for 4 days. Before serving, reheat the meat in a pan with a little water, and warm the tortillas fresh.

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