Get ready to transform your ordinary taco experience into an explosion of Korean-inspired flavors that will make your taste buds dance! These Korean Pork Tacos are not just another recipe – they're a culinary adventure that combines the bold, spicy kick of gochujang with tender, caramelized pork and a refreshing cucumber salad. In just 45 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds (and asking for the recipe)!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/4 cup gochujang
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 8 small tortillas
- 1 cucumber, sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- Fresh cilantro for garnish
Instructions
- Begin by preparing the pork marinade. In a medium bowl, whisk together gochujang, soy sauce, honey, and rice vinegar until well combined.
- Trim any excess fat from the pork tenderloin and slice it into thin strips, approximately 1/4 inch thick. Place the pork strips into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
- While the pork marinates, prepare the cucumber salad. Thinly slice the cucumber into half-moons. In a separate bowl, mix 1/4 cup rice vinegar and sugar until the sugar dissolves completely.
- Pour the vinegar mixture over the cucumber slices and let them pickle for 10-15 minutes, stirring occasionally to ensure even marination.
- Heat a large skillet or grill pan over medium-high heat. Remove the pork from the marinade, shaking off excess liquid. Cook the pork strips for 2-3 minutes per side, or until they develop a nice caramelized exterior and are cooked through.
- Warm the tortillas in a separate pan or in the microwave, wrapped in a damp paper towel, for about 30 seconds.
- Assemble the tacos by placing the cooked pork strips in each tortilla, topping with the pickled cucumber salad, and garnishing with fresh cilantro leaves.
- Serve immediately while the pork is hot and the cucumber salad is crisp and tangy.
Tips
- Marination Magic: For maximum flavor, let the pork marinate for the full 2 hours if you have time. The longer it sits, the more deeply the marinade will penetrate the meat.
- Slice Smartly: When cutting the pork, aim for uniform, thin strips to ensure even cooking and perfect caramelization.
- Cucumber Salad Secrets: Don't skip the pickling step for the cucumber – it adds a bright, tangy contrast to the rich, spicy pork.
- Heat Control: Use a cast-iron skillet or grill pan for the best caramelization. Make sure it's hot before adding the pork to get those beautiful crispy edges.
- Tortilla Tip: Warm tortillas make a huge difference. Wrap them in a damp paper towel and microwave for 30 seconds for that fresh-off-the-griddle feel.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh note that elevates the entire dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 85mg
