Korean Pork Bulgogi Taco
Light up your tacos with Korean barbecue "fire meat." Our Korean Pork Bulgogi Tacos recipe is loaded with savory marinated, thinly sliced pork, seasoned to perfection. A surefire way to liven up your next meal.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Organic White Corn Tortillas -
1 ¼
lb. pork tenderloins -
⅓
cup soy sauce -
⅓
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 Pork
Cut the pork into thin slices about 1/8 inch thick.
-
Step 2: Mix Bulgogi Sauce
In a medium mixing bowl, whisk together the soy sauce, rice vinegar, garlic, ginger, sesame oil, brown sugar and black pepper to make the bulgogi seasoning.
-
Step 3: Marinate Pork
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: Prepare Grill
Place the grill pan on the stove, lightly brush with oil and turn the heat to high heat.
-
Step 5: Cook Pork
Add all the Korean pork meat to the pan. Cook and stir constantly until cooked through.
-
Step 6: Add Taco Toppings
Top your bulgogi tacos with fresh ingredients: mango, lime, jalapeño, red cabbage, and cilantro.
-
Step 7: Add Extra Sauce
Place the reserved bulgogi 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.
-
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.