POSH JOURNAL
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.
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Prep Time
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Makes
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Instructions
Cut the pork into thin slices about 1/8 inch thick.
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.
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.
Place the grill pan on the stove, lightly brush with oil and turn the heat to high heat.
Add all the Korean pork meat to the pan. Cook and stir constantly until cooked through.
Top your bulgogi tacos with fresh ingredients: mango, lime, jalapeño, red cabbage, and cilantro.
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.
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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