
Spicy Korean Pork Tacos
COSORI Original-
40 Min
Prep Time -
20 Min
Cook Time -
6-8 (3 tacos each)
Servings

Directions
-
Step 1
-
Step 2
-
Step 3
-
Step 4
-
Step 5
-
Step 6
-
Step 7
-
Step 8
-
Step 9
-
Step 10
-
Step 11
-
Ingredients
- 1/3 cup gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon granulated sugar
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 tablespoon light soy sauce
- 1 teaspoon mirin
- 1 tablespoon sesame oil
- 5 garlic cloves, finely minced
- 1 teaspoon ginger, grated
- 1 ½ pounds frozen thinly sliced pork butt or pork belly, slightly thawed
- ½ medium onion, sliced
- 2 scallions, white part, quartered
- 1 tablespoon sesame seeds, toasted
- 24 corn tortillas, street taco size (3-inch diameter), toasted
- 24 perilla leaves, cleaned and pat dry
- 2 scallions, green parts only, thinly sliced
- 2 tablespoons kimchi brine (Kimchi Crema)
- 2 tablespoons kimchi, finely chopped (Kimichi Cream
- 1 cup Mexican crem (Kimchi Crema)
-
Equipment Used
-
Dual Blaze 6.8-Quart Smart Air Fryer - Gray
Regular price $179.99Regular price -
Dual Blaze® 6.8-Quart Smart Air Fryer
Regular price $149.99Regular price
-