Name: Korean Pork Bulgogi Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 1455 min
Ingredients: 1 pound pork shoulder/butt (thinly sliced); 12 (taco sized) flour tortillas; 1/4 cup diced Kimchi; 1-2 cups shredded cabbage; 1/2 whole onion (sliced); 4 tablespoons green onion (diced); 2 limes (cut in wedges (optional)); Gochujang mayonnaise ((see below)); 2 tablespoons gochujang ((Korean chili paste)); 3 tablespoons coconut sugar; 1 tablespoon soy sauce; 3 cloves garlic, (minced); 1 tablespoon ginger paste; 1/2 teaspoon black pepper; 1 teaspoon sesame oil; 2 tablespoons sake; 1/2 teaspoon gochugaru ((Korean chili flakes)); 1/2 cup mayonnaise; 1 tablespoon gochujang; 1/2 teaspoon sesame oil; 1 tablespoon honey

Pin5K

Yum78

Tweet196

5K Shares

This post may contain affiliate links. Please read my disclosure.

These pork bulgogi tacos are made with spicy marinated pork with cabbage, kimchi, onions and the most finger licking good Korean chili paste and mayonnaise all served on a warm chewy flour tortilla. You're going to think you died and went to taco heaven.

tacos laid flat on a platter with cabbage, orange sauce and green onions

Taco heaven is definitely a thing guys. I've been there. And let me tell you, these Pork Bulgogi tacos belong there. They are AMAZING. You have to make these tacos. There is no reason not to.

Small bits of umami packed crispy caramelized pork served with a creamy flavor packed gochujang mayonnaise is the stuff that belongs in dreams. Well, really, it belongs in your stomach.

And not only are these tacos to-die-for amazing, but they're just so easy to make. SO EASY. As easy as these delicious tacos with cheese.

And honestly, if you wanted to you could put the pork in this amazing spicy Korean ramen instead of tacos!

Jump to:

Ingredients
Step by Step Instructions
Expert Tips
More Korean Favorites
Recipe
💬 Comments

What is Bulgogi?

Bulgogi is typically thinly sliced marinated beef or pork that is cooked on a grill or sometimes stir fried (it's stir fried in this recipe).

Ingredients

You may be unfamiliar with some of the ingredients, but once you get to know them I'm sure you will fall in love.

And don't think if you buy these ingredients once, you'll never use them again. They are so versatile, you will totally find all different uses for these (look below for some ideas).

**Like these super awesome Instant Pot Korean Baby Back Ribs made with gochujang, soy sauce, ginger and sesame oil - so many uses for these awesome ingredients!**

A full list of ingredients and links to buy them is included in the recipe card at the bottom of the post.

**Learn more about Korean Ingredients.

What is Gochujang?

Gochujang is a Korean fermented chili paste that has sweet, savory and spicy flavors. I tell you, it is so amazing. Once you try it you’re going to want to use it on everything. The spice level ranges from pretty mild to extremely spicy, depending on your preference.

Try this Gochujang Marinated Korean Beef, air fryer frozen meatballs, or these Korean Nachos with a Gochujang spiked cheese sauce.

What is Gochugaru?

Gochugaru is Korean coarsely ground chili, with the texture somewhere between flakes and a powder. It is typically made from sun dried chilies without the the seeds. It has a slightly sweet, spicy, smoky flavor and is great sprinkled on all sorts of dishes!

Try this Korean Pizza or this Udon Stir Fry to see more uses for gochugaru.

What is the Best Pork for Bulgogi?

For this recipe, I recommend using pork shoulder/pork butt. Pork belly can also be used, but I prefer to grill the pork if I'm going to use this option so the fat gets nice a crisp. Basically, any fatty cut of pork can be used.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

Step by Step Instructions

First off, the day before you want to make these spicy pork tacos, combine all your marinade ingredients in a bowl and add the thinly sliced pork. Let the pork marinate in the fridge overnight.

The next day, heat 1 tbsp. cooking oil in a wok or a large cast iron skillet over high heat. When the pan starts to smoke, add the pork and cook for 3-5 minutes, or until it starts to turn crispy and caramelized on the outside.

Learn how to season a wok.

I typically try and cook the pork in 2 batches as it is easier to crisp up this way. I totally recommend doing it this way.

how to make korean spicy pork bulgolgi tacos

Now assemble your tacos. I like to warm the tortillas in a skillet before serving. I find it makes them more pliable, plus...warm tortillas...they are yummy.

OPTIONAL: slice up a lime and serve the tacos with lime slices. I like these tacos with a touch of lime drizzled on.

pork taco with cabbage, green onions and orange sauce

How to Make Gochujang Mayonnaise

You can also make the gochujang mayonnaise ahead of time. The recipe makes a decent sized batch, but you're going to want to use this stuff on so many other things so don't worry about having "too much."

Just combine all the ingredients in a bowl and set aside until you're ready to assemble the tacos.

Variations

Instead of serving this pork on tacos, serve it over a bed of rice or noodles - you can even use the same condiments!
Wrap it up in a large flour tortilla to make a burrito.
Add it to some green and drizzle it with a Gochujang Salad Dressing.
Just eat it plain with a side of sticky white rice.

Expert Tips

Cook the pork in 2 batches to avoid overcrowding the pan. If the pan is overcrowded, the pork may not get nice and crispy on the outside.
Wait for the pan to get extremely hot before adding the pork - it helps it crisp and caramelize on the outside. Toss frequently to prevent burning.
Be sure to marinade the pork for 24 hours or overnight for the best results - it needs time to soak in all the delicious flavor.
Substitute Greek yogurt for the mayonnaise if desired.
Use a milder Gochujang for less heat or vice versa. I typically use a medium heat paste. There should be options in the store.
Warm the tortillas in a skillet or in the microwave for several seconds to make them soft.