Gochujang Pork Tacos with Pickled Slaw — smoky, spicy, tangy, and fresh! 🌶️🌮🔥 These tacos bring together the umami-packed depth of gochujang-marinated pork, topped with a vibrant, crisp pickled slaw that cuts through the richness for a perfect bite every time. Korean flavors meet taco night in this showstopper.
🌮 Gochujang Pork Tacos with Pickled Slaw
Ingredients (makes 8–10 tacos):
For the Gochujang Pork:
- 1 lb ground pork (or pork shoulder, thinly sliced)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp rice vinegar
- 1 tsp ground black pepper
- 1 tbsp vegetable oil (for cooking)
For the Pickled Slaw:
- 2 cups shredded cabbage (mix of green and purple for color)
- 1 carrot, julienned
- 1 small cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp sesame seeds (optional)
- 1 small chili (optional, for heat)
For the Tacos:
- 8–10 small soft corn or flour tortillas
- Fresh cilantro, chopped
- Lime wedges
- Optional: avocado slices, radishes, or extra sesame seeds for garnish
Instructions:
- Make the Pickled Slaw:
- In a bowl, mix cabbage, carrot, cucumber, and onion.
- In a separate small bowl, whisk together rice vinegar, sugar, salt, and optional chili. Pour over the veggies and toss to coat.
- Let sit for at least 15–20 minutes (or up to an hour in the fridge for more flavor). Sprinkle with sesame seeds before serving.
- Cook the Gochujang Pork:
- In a large skillet, heat vegetable oil over medium-high heat.
- Add garlic and ginger, and cook until fragrant, about 1–2 minutes.
- Add the ground pork, breaking it up as it cooks. Cook until browned and cooked through.
- Stir in gochujang, soy sauce, honey, sesame oil, rice vinegar, and black pepper. Cook for another 2–3 minutes, stirring to coat the pork evenly in the sauce.
- Remove from heat and keep warm.
- Assemble the Tacos:
- Warm tortillas in a skillet or microwave until soft.
- Spoon a generous amount of gochujang pork onto each tortilla.
- Top with pickled slaw and garnish with cilantro, lime, and any extra toppings like avocado or radishes.
🛎️ Serving Ideas:
- Serve with a side of kimchi or grilled corn for that extra Korean-inspired flair.
- You can also add a drizzle of creamy sriracha mayo or a dash of chili flakes for a spicy kick.
💡 Pro Tips:
- Want a lighter twist? Swap the pork for ground turkey or chicken, but don’t skimp on the gochujang!
- These tacos are fantastic for meal prep—keep the pork and slaw separate, and just assemble when you’re ready to serve.
For a shot that pops on socials, imagine those warm tortillas wrapped around that colorful slaw, with that rich, spicy pork spilling out. The cilantro and lime wedges add that fresh finish. Ready for a caption to match? Let me know if you need one!
