Recipes

Korean Pork Belly Tacos

June 25, 2020

Delicious Korean-inspired pork belly tacos topped with corn cheese and kimchi. This quick recipe is the perfect way to jazz up a taco night at home!

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Staying at home over the last few months has definitely made me miss Korean BBQ nights with friends, so this is my version of a Korean-inspired pork belly taco that’s easily made at home! It combines gochujang marinated pork belly slices, creamy corn cheese, and kimchi toppings. It’s the perfect balance of salty, creamy, and spicy. All the yummy things!

I buy my thinly sliced shabu-shabu style pork belly at my local Korean market — you may be able to find these at your local Asian market. I prefer the thinly sliced meats as they’re bite-sized and perfect for tacos, but thicker sliced pork belly, bulgogi, or brisket can work too.

Korean Pork Belly Tacos

 


Tiffany AngelaAuthorTiffany AngelaCategoryKoreanDifficultyBeginner


Delicious Korean-inspired pork belly tacos topped with corn cheese and kimchi. This quick recipe is the perfect way to jazz up a taco night at home!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins


Ingredients
 12 tortillas (flour or corn)
 1 lb pork belly, thinly sliced or shabu-shabu style
 4 garlic cloves, minced
 2 tbsp gochujang
 2 tbsp sesame oil
 4 tsp honey
 4 tsp soy sauce
 2 tsp + 2 tsp granulated sugar, divided
 2 cans (15.25 oz each) whole kernel corn (no salt added), rinsed and drained
 2 tbsp unsalted butter
 3 tbsp mayonnaise
 2 cups mozzarella cheese, shredded
 1 tsp salt
 freshly cracked pepper
 1 cup Napa cabbage kimchi, roughly chopped
 1 cup purple cabbage, shredded (optional)
 1 jalapeno, thinly sliced (optional)

Directions
1

In a mixing bowl, add the gochujang, garlic, sesame oil, honey, soy sauce, and 2 tsp sugar. Mix until a consistent paste forms. Add in the thinly sliced pork belly and mix until the meat is evenly coated with the sauce.

2

Heat up a non-stick skillet or grill plate on medium-high heat. Once the surface is hot, add in the meat mixture and spread it out evenly. Keep turning and cooking until the pork belly slices are completely cooked through and the edges are slightly browned and crispy. Set aside.

3

Meanwhile in a skillet or pan with a lid, add in the corn, butter, mayonnaise, salt, and pepper. Turn the heat to medium and stir until all the butter has melted and the mixture has evenly combined. Once corn is slightly bubbling, add the mozzarella cheese in an even layer on top and cover with the lid until all the cheese has melted (~5 minutes).

4

Optional: If you have a gas stove, turn the flame on but decrease the heat until the flame ring is slightly smaller than your tortilla size to heat up and char the tortilla edges. Have tongs and a plate next to your stove ready so you can easily flip the tortillas and take them off the flame. Be sure to keep a close eye on the tortillas during this process as the edges can burn or catch fire quickly! If you don't have a gas stove, I like to heat up the tortillas in a counter-top oven until warmed through.

5

Once the pork belly and corn is cooked, it's time to assemble the tacos! Add a few slices of pork belly, a large scoop of corn cheese, a few slices of Napa cabbage kimchi, and any other toppings you desire! I like to add some shredded purple cabbage for color and crunch and some fresh jalapenos or gochugaru for heat!

Ingredients

Ingredients
 12 tortillas (flour or corn)
 1 lb pork belly, thinly sliced or shabu-shabu style
 4 garlic cloves, minced
 2 tbsp gochujang
 2 tbsp sesame oil
 4 tsp honey
 4 tsp soy sauce
 2 tsp + 2 tsp granulated sugar, divided
 2 cans (15.25 oz each) whole kernel corn (no salt added), rinsed and drained
 2 tbsp unsalted butter
 3 tbsp mayonnaise
 2 cups mozzarella cheese, shredded
 1 tsp salt
 freshly cracked pepper
 1 cup Napa cabbage kimchi, roughly chopped
 1 cup purple cabbage, shredded (optional)
 1 jalapeno, thinly sliced (optional)

Directions

Directions
1

In a mixing bowl, add the gochujang, garlic, sesame oil, honey, soy sauce, and 2 tsp sugar. Mix until a consistent paste forms. Add in the thinly sliced pork belly and mix until the meat is evenly coated with the sauce.

2

Heat up a non-stick skillet or grill plate on medium-high heat. Once the surface is hot, add in the meat mixture and spread it out evenly. Keep turning and cooking until the pork belly slices are completely cooked through and the edges are slightly browned and crispy. Set aside.

3

Meanwhile in a skillet or pan with a lid, add in the corn, butter, mayonnaise, salt, and pepper. Turn the heat to medium and stir until all the butter has melted and the mixture has evenly combined. Once corn is slightly bubbling, add the mozzarella cheese in an even layer on top and cover with the lid until all the cheese has melted (~5 minutes).

4

Optional: If you have a gas stove, turn the flame on but decrease the heat until the flame ring is slightly smaller than your tortilla size to heat up and char the tortilla edges. Have tongs and a plate next to your stove ready so you can easily flip the tortillas and take them off the flame. Be sure to keep a close eye on the tortillas during this process as the edges can burn or catch fire quickly! If you don't have a gas stove, I like to heat up the tortillas in a counter-top oven until warmed through.

5

Once the pork belly and corn is cooked, it's time to assemble the tacos! Add a few slices of pork belly, a large scoop of corn cheese, a few slices of Napa cabbage kimchi, and any other toppings you desire! I like to add some shredded purple cabbage for color and crunch and some fresh jalapenos or gochugaru for heat!

Korean Pork Belly Tacos

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