Korean Spicy Pork Tacos (Video)

Chef / Owner Roy Oh
Anju Restaurant, Calgary
> A Korean twist on a Mexican favourite


500 g (1 lb) pork shoulder, cut thin
8  flour tortilla shells
1 cup (250 mL) onion, julienned
2 Tbsp (30 mL) gochujang (Korean red pepper paste)
1 cup (250 mL) red pepper, julienned
2 tsp (10 mL) brown sugar
1 tsp (5 mL) Soy sauce
1 clove Garlic
1 lime
Cilantro and sesame seeds, to taste
Green cabbage, shredded
Red cabbage, shredded
Carrot, julienned
Asian sesame dressing


In a bowl, combine pork shoulder, soy sauce, gochujang, garlic, brown sugar.  Incorporate well.
Add onion and red pepper. Mix well.
Pan fry at medium-high heat for approximately 5 minutes until pork is done and vegetables are tender.
While meat is cooking, combine cabbage, carrots and sesame dressing for coleslaw.
Grill tortilla shells until slightly bubbled.
Assemble tacos by placing a generous amount of pork and coleslaw in each shell.
Top with a garnish of sesame seeds and cilantro.