I love preparing this pulled pork recipe. I start with succulent pork shoulder, infusing it overnight with low-sodium soy sauce, brown sugar, garlic, ginger and a hint of gochujang. Pair it with quick kimchi mixed with Napa cabbage, carrot and daikon for a lively twist that leaves a memorable impression.

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I’ve always been a fan of recipes that let you do most of the work ahead of time. I like cooking pork shoulder overnight with low-sodium soy sauce, brown sugar, garlic, fresh ginger, and a good dollop of gochujang so that by morning, it’s falling apart into perfect pulled pork.

The slow cooking really infuses the meat with an amazing smoky-sweet flavor that pairs perfectly with our homemade quick kimchi. I toss Napa cabbage, a julienned daikon radish, carrot and chopped green onions with Korean red pepper flakes and a pinch of salt to create a tangy, vibrant topping.

Once everything comes together, I load it all into corn tortillas, sprinkle with cilantro and sesame seeds, and finish with a squeeze of lime. This dish is my shortcut to a delicious Korean BBQ taco meal that feels special even though it’s ideal for an easy weeknight dinner.

Why I Like this Recipe

I really love this recipe because it makes my mornings stress free. I cook the pork overnight and then in the morning its already super tender and ready to be shredded so dinner does not become a rush. I also like how the marinade with soy sauce, brown sugar and gochujang makes the pork taste amazing and rich, you really get that deep flavor without much effort. Plus I like the crunch and spice of the quick kimchi that I toss together while the pork cooks and it gives the tacos a fun, tangy twist. Lastly, making the tortillas warm on a dry skillet gives it a little char that makes everything taste even better and makes the whole meal feel extra homemade.

Ingredients

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Pork shoulder: high-protein meat that turns melt-in-your-mouth tender when slow-cooked.
Low-sodium soy sauce: adds savory umami and balances sweetness in marinades.
Gochujang: spicy-sweet red pepper paste that punches up heat and flavor.
Napa cabbage: crisp veggie rich in fiber, perfect for quick, refreshing kimchi.
Daikon radish: mild, crunchy ingredient that lightens dishes and adds dietary fiber.
Lime wedges: tangy, zesty bits that brighten rich, savory flavors with fresh acidity.
Rice vinegar: mild, slightly sweet acid that delicately balances bold flavors.
Carrot: naturally sweet, crunchy veggie loaded with vitamins and color.
Cilantro: fresh herb that adds bright, citrusy notes and vibrant garnish appeal.

Ingredient Quantities

2-3 lbs pork shoulder, trimmed and cut into chunks

1/2 cup low-sodium soy sauce

1/4 cup brown sugar

4 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp gochujang (Korean red pepper paste)

1 tbsp sesame oil

1 tbsp rice vinegar

1/2 tsp ground black pepper

1/2 head Napa cabbage, chopped for quick kimchi

1 small daikon radish, julienned

1 medium carrot, julienned

2 green onions, chopped

2 tbsp Korean red pepper flakes (gochugaru)

1 tsp salt (plus extra pinch for kimchi)

10-12 corn tortillas

1 bunch cilantro, roughly chopped

Sesame seeds for garnish

Lime wedges for serving

How to Make this

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1. First, mix the pork shoulder chunks with the soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper in a big bowl. Cover it and let it marinate if you can overnight, or just pop it in the slow cooker overnight on low.

2. Put the marinated pork in a slow cooker set to low heat and cook for about 8-10 hours until it’s super tender and easy to shred.

3. While the pork is cooking, make your quick kimchi. In a large bowl, toss the chopped Napa cabbage, julienned daikon radish, julienned carrot, and chopped green onions together.

4. Add the Korean red pepper flakes and the salt (plus an extra pinch if you want it extra tangy) to the veggies and mix everything well. Let the mixture sit for about 15 minutes so the flavors meld together.

5. Once the pork is done cooking, use two forks to shred it until it falls apart nicely.

6. Warm the corn tortillas on a dry skillet over medium heat for a few seconds on each side until they’re soft with a little char.

7. Lay a tortilla flat and add a generous scoop of the shredded pork right in the middle.

8. Top the pork with a spoonful of your freshly made quick kimchi.

9. Sprinkle a handful of roughly chopped cilantro and some sesame seeds over the top for extra flavor and crunch.

10. Serve the tacos with lime wedges on the side for that zesty drizzle, and enjoy this awesome Korean BBQ taco dinner that’s perfect for an easy weeknight meal!

Equipment Needed

1. Big mixing bowl for marinating the pork shoulder chunks
2. Slow cooker to cook the pork on low heat
3. Large bowl to toss and mix the quick kimchi veggies
4. Knife and cutting board for chopping the Napa cabbage, radish, carrots, and green onions
5. Measuring cups and spoons to accurately add soy sauce, brown sugar, and other sauces
6. Forks to shred the cooked pork easily
7. Dry skillet to warm up the corn tortillas over medium heat
8. Serving utensils like a spoon for the kimchi and tongs or spatula for assembling the tacos

FAQ

Q: How do I prepare the pork shoulder?

A: First, trim the pork shoulder and cut it into chunks then marinate it in a mix of soy sauce, brown sugar, garlic, ginger, gochujang, sesame oil, rice vinegar, and black pepper. Let it sit for at least an hour, but overnight works best if you got the time.

Q: What exactly is quick kimchi?

A: Quick kimchi here is made by tossing Napa cabbage, daikon radish, carrot, and green onions with gochugaru and a pinch of salt. It doesnt need to ferment long, so you get a nice crunchy, tangy bite fast.

Q: Can I swap gochujang for something else?

A: If you dont have gochujang, you can use a mix of chili paste with a little extra brown sugar or honey, but the flavor might change a bit. Experiment and adjust to your taste.

Q: How long should I cook the pork to get it tender?

A: You should cook the pork on a low heat until its tender, which can take about 2 to 3 hours depending on your method. Low and slow is the key so that the meat breaks down nice and stays juicy.

Q: Can I make any parts of the dish ahead of time?

A: Yup, you can marinate the pork a day ahead and even make the quick kimchi in advance. Just keep the kimchi in the fridge and cook the pork when youre ready to throw the tacos together.

Korean BBQ Tacos With Quick Kimchi Recipe Substitutions and Variations

Pork Shoulder: You can try using beef chuck or even chicken thighs if pork isnt your thing its a good swap for a different flavor profile
Low-Sodium Soy Sauce: Coconut aminos work pretty well as a substitute if you need something lower in sodium and slightly sweeter
Gochujang: If you cant find it try mixing some chili paste with a bit of sugar and a splash of vinegar to mimic the flavor
Napa Cabbage: You can use savoy cabbage or even Swiss chard when making the quick kimchi its not the same but still tasty
Korean Red Pepper Flakes: If you are short on these, try using crushed red pepper flakes though they might be a bit hotter and less nuanced

Pro Tips

1. Try to marinate the pork overnight if you can so the meat gets super flavorful and tender, even if you decide to use the slow cooker the next day.
2. When shredding the pork, make sure its cooked long enough that it falls apart easily; sometimes it’s better to test a small piece to see if it’s as soft as you need.
3. Let your kimchi veggies sit with the red pepper flakes a bit longer than 15 minutes if you like a stronger tangy kick, it really makes a difference.
4. While warming up the tortillas, keep an eye on them over medium heat so they get a light char and don’t become too crisp or burnt.

Korean BBQ Tacos With Quick Kimchi Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Big mixing bowl for marinating the pork shoulder chunks
2. Slow cooker to cook the pork on low heat
3. Large bowl to toss and mix the quick kimchi veggies
4. Knife and cutting board for chopping the Napa cabbage, radish, carrots, and green onions
5. Measuring cups and spoons to accurately add soy sauce, brown sugar, and other sauces
6. Forks to shred the cooked pork easily
7. Dry skillet to warm up the corn tortillas over medium heat
8. Serving utensils like a spoon for the kimchi and tongs or spatula for assembling the tacos

Ingredients

2-3 lbs pork shoulder, trimmed and cut into chunks
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp gochujang (Korean red pepper paste)
1 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp ground black pepper
1/2 head Napa cabbage, chopped for quick kimchi
1 small daikon radish, julienned
1 medium carrot, julienned
2 green onions, chopped
2 tbsp Korean red pepper flakes (gochugaru)
1 tsp salt (plus extra pinch for kimchi)
10-12 corn tortillas
1 bunch cilantro, roughly chopped
Sesame seeds for garnish
Lime wedges for serving

Directions

First, mix the pork shoulder chunks with the soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper in a big bowl. Cover it and let it marinate if you can overnight, or just pop it in the slow cooker overnight on low.
Put the marinated pork in a slow cooker set to low heat and cook for about 8-10 hours until it’s super tender and easy to shred.
While the pork is cooking, make your quick kimchi. In a large bowl, toss the chopped Napa cabbage, julienned daikon radish, julienned carrot, and chopped green onions together.
Add the Korean red pepper flakes and the salt (plus an extra pinch if you want it extra tangy) to the veggies and mix everything well. Let the mixture sit for about 15 minutes so the flavors meld together.
Once the pork is done cooking, use two forks to shred it until it falls apart nicely.
Warm the corn tortillas on a dry skillet over medium heat for a few seconds on each side until they’re soft with a little char.
Lay a tortilla flat and add a generous scoop of the shredded pork right in the middle.
Top the pork with a spoonful of your freshly made quick kimchi.
Sprinkle a handful of roughly chopped cilantro and some sesame seeds over the top for extra flavor and crunch.
Serve the tacos with lime wedges on the side for that zesty drizzle, and enjoy this awesome Korean BBQ taco dinner that’s perfect for an easy weeknight meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.