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Korean Pork Bulgogi Taco

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Featured in Mission Tastemakers
Prep Time
30
 minutes
Cook Time
10
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Organic White Corn Tortillas
  • 1 ¼

    lb pork tenerloins
  • cup soy sauce
  • cup rice vinegar
  • 4

    garlic cloves, minced
  • 1

    tbsp grated fresh ginger
  • 1

    tbsp sesame oil
  • 3

    tbsp brown sugar
  • black pepper to taste
  • TO ASSEMBLE TACOS:
  • chopped mango
  • lime, sliced
  • red cabbage

INSTRUCTIONS


  • Step 1

    Cut the pork into thin slices about 1/8 inch thick.

  • Step 2

    In a medium mixing bowl, whisk together the soy sauce, rice vinegar, garlic, ginger, sesame oil, brown sugar and black pepper.

  • Step 3

    Place the pork medallions in a big zip-lock and add about 1/2 cup of the sauce mixture into the bag. Shake and put in the fridge for at least 30 minutes. Reserve the remaining sauce for drizzle.

  • Step 4

    Place the grill pan on the stove, lightly brush with oil and turn the heat to high heat.

  • Step 5

    Add all the meat to the pan. Cook and stir constantly until cooked through.

  • Step 6

    Remove the meat from heat, chop into smaller pieces before serving on warmed Mission Organics Tortillas.

  • Step 7

    Top your tacos with fresh ingredients: mango, lime, jalapeño, red cabbage, and cilantro.

  • Step 8

    To make a sauce: Place the reserved sauce (clean marinade sauce) in a saucepan and cook over medium heat, keep stirring occasionally, until the sauce is thick. Reserve to drizzle on tacos.

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