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Korean Spicy Pork Soft Tacos

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Korean spicy pork (jeyuk bokkeum) tacos: the perfect fusion between Korean and Mexican cuisines. Make some mini tortillas in your kitchen with only 5 basic ingredients and fill them with some juicy and addictive Korean spicy pork! Add some lettuce and white cabbage or any vegetables of your choice.

mini tacos filled with a juicy Korean spicy pork marinated in a gochugaru sauce

Did you say KOREAN SPICY PORK? I’m always IN for this! Korean spicy pork aka 제육볶음 jeyuk bokkeum (pork stir-fry) or 돼지불고기 dwaeji bulgogi (pork bulgogi) is something I’ll never miss if you invite me over for dinner. This pork is marinated in a sweet and spicy sauce mainly based on gochugaru (Korean red pepper flakes). The pork soaks all the marinade flavors and releases its juice when stir-fried. It’s SPICY, SWEET and JUICY or let’s just say TOTALLY ADDICTING!

My love for jeyuk bokkeum is unconditional so I’ve been wanting to try pairing my Korean spicy pork recipe with other combinations of ssam (in Korean ssam means “wrapped”). It’s usually wrapped in lettuce leaves or kkaennip leaves but this time let’s make some cute mini tortillas to combine the best of Mexican and Korean cuisines. They make the perfect appetizer or party food for your guests!

mini tacos filled with a juicy Korean spicy pork marinated in a gochugaru sauce

Can I use store-bought tortillas?

My recipe shows you how to make homemade tortillas in small sizes and with 5 VERY BASIC INGREDIENTS (flour, baking powder, salt, butter and water). But that’s only if you have some time in hand and fancy making some fresh tortillas to further impress your guests : ) For a faster version of my Korean spicy pork tacos, you can definitely purchase ready-made tortillas in-store (big or small size) though if going for the big tortillas, serve it as a main meal rather than as an appetizer.

You can also buy those harder crunchy taco shells sold in the Mexican section of your store. Jeyuk bokkeum pairs perfectly with those also. They add this extra crunchy texture.

mini tacos filled with a juicy Korean spicy pork marinated in a gochugaru sauce

What other ingredients can I use to fill these tacos?

In this recipe, I have used some shredded white cabbage and a salad mix to pair with the Korean spicy pork. But you could use perilla leaves, kimchi (I love it with kimchi, but just finished my batch when I created this recipe), red cabbage, bean sprouts, cucumber, shredded carrots, etc. Try various combinations.

Extra sauce such as mayonnaise or else isn’t needed, the pork is already coated with plenty of spicy sauce.

How to prepare Korean spicy pork soft tacos?

Prepare Korean spicy pork

  1. Prepare Korean spicy pork as per this recipe. Let the spicy pork marinate but do not cook it yet.
tacos including Korean spicy pork, white cabbage and lettuce

Making tortillas

  1. In a stand mixer, combine flour, salt, baking powder and butter. Attach the dough hook and mix on medium-high speed for 2-3 minutes or until the butter has crumbled into the flour. If you wish to do this manually, simply mix all ingredients together and crumble the butter into the flour.
  2. Pour the hot water in. On medium-high speed, knead for 4-5 minutes (if kneading manually, knead for about 10 minutes). The result you want to obtain is a tacky dough. Not wet, but still tacky. If the dough is too wet, add 1 tbsp flour at a time until your dough is no longer wet. Your dough should not be dry, a dry dough will result in more compact and drier tortillas. On the contrary, if your dough is too dry, add 1 extra tsp of hot water and keep kneading.
  3. Shape the dough into a ball, and place it back into the mixer bowl. Cover with plastic wrap and let it rest for 10-15 minutes. Resting will allow the gluten to relax.
  4. Shape your dough into a long log. Cut pieces of about 25g / 0.9 oz. Use a scale to weigh each piece of dough. Shape each piece into a ball. Repeat the process. Let the dough balls rest for another 10 minutes.
  5. On a flat surface, dust some flour. Grab a dough ball, and flatten it a little. Dust some flour on top. Roll it until very thin. Turn the tortilla around. Dust it with flour. The dough will slightly retract as it is a little elastic, roll it again with the rolling pin. Lift the tortilla from the surface to let it retract again.
  6. Use a cookie cutter to shape some perfectly round tortillas. Using a cookie cutter is optional but I like my mini tortilla to be perfectly circular. If you wish you can simply roll the dough into a circular shape, your tortilla won’t be perfectly circular but you’ll actually waste less dough.
  7. When tortillas are shaped. Heat up a pan on medium heat. Place 1 or 2 tortillas (as many as you can fit in your pan) in the pan. Cook each side for about 30 seconds or until golden spots appear.
  8. Immediately place each cooked tortilla in a zip bag and close it. Stack all tortillas on top of each other in the zip bag. It is important to place them in the zip bag right after each tortilla is cooked. Tortillas will dry out if left uncovered. Keep tortillas in the zip bag until serving.
  9. In case you’re making tortillas in advance, reheat them by placing them on a plate, covered with a damp paper towel. Microwave for 15-30 seconds. Cover with plastic wrap until serving.

Filling tortillas

  1. Cook the spicy pork as per the instructions in this recipe.
  2. Serve tortillas with white cabbage, salad mix, and spicy pork and sprinkle with some sesame seeds.
plate containing Korean spicy pork tacos

How to store tortillas?

Tortillas can be kept at room temperature for 1 or 2 days. If having them the next day, place them in a zip bag. You can also freeze tortillas for up to 2 months, and place them in an airtight container or in a zip bag.

When you’re ready to serve them, place them on a plate covered with a damp paper towel and microwave for 15-30 seconds. Cover with plastic wrap until serving. If left uncovered, tortillas will dry out.

If you’re looking for Asian appetizers

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mini tacos filled with a juicy Korean spicy pork marinated in a gochugaru sauce

Korean Spicy Pork Soft Tacos

Korean spicy pork (jeyuk bokkeum) tacos: the perfect fusion between Korean and Mexican cuisines. Make some mini tortillas in your kitchen with only 5 basic ingredients and fill them with some juicy and addictive Korean spicy pork! Add some lettuce and white cabbage or any vegetables of your choice.
5 from 8 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Korean
Prep Time: 1 hour
Resting Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 18 tacos
Calories per serving: 107kcal
Author: Emma Choi

Equipment

  • scale
  • Rolling Pin
  • 11,2 cm / 4.4 inch round cookie cutter | optional

Ingredients

mini tortillas (18 pieces)

  • 250 g flour | bread flour or regular flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 45 g unsalted room temperature butter | or lard
  • 170 ml hot water
  • extra flour for dusting

filling

  • 500 g Korean spicy pork
  • 60 g salad mix
  • 100 g white cabbage, shredded
  • sesame seeds

Instructions

Prepare Korean spicy pork

  • Prepare Korean spicy pork as per this recipe. Let the spicy pork marinate but do not cook it yet.

Making tortillas

  • In a stand mixer, combine flour, salt, baking powder and butter. Attach the dough hook and mix on medium-high speed for 2-3 minutes or until the butter has crumbled into the flour. If you wish to do this manually, simply mix all ingredients together and crumble the butter into the flour.
  • Pour the hot water in. On medium-high speed, knead for 4-5 minutes (if kneading manually, knead for about 10 minutes). The result you want to obtain is a tacky dough. Not wet, but still tacky. If the dough is too wet, add 1 tbsp flour at a time until your dough is no longer wet. Your dough should not be dry, a dry dough will result in more compact and drier tortillas. On the contrary, if your dough is too dry, add 1 extra tsp of hot water and keep kneading.
  • Shape the dough into a ball, and place it back into the mixer bowl. Cover with plastic wrap and let it rest for 10-15 minutes. Resting will allow the gluten to relax.
  • Shape your dough into a long log. Cut pieces of about 25g / 0.9 oz. Use a scale to weigh each piece of dough. Shape each piece into a ball. Repeat the process. Let the dough balls rest for another 10 minutes.
  • On a flat surface, dust some flour. Grab a dough ball, and flatten it a little. Dust some flour on top. Roll it until very thin. Turn the tortilla around. Dust it with flour. The dough will slightly retract as it is a little elastic, roll it again with the rolling pin. Lift the tortilla from the surface to let it retract again.
  • Use a cookie cutter to shape some perfectly round tortillas. Using a cookie cutter is optional but I like my mini tortilla to be perfectly circular. If you wish you can simply roll the dough into a circular shape, your tortilla won’t be perfectly circular but you’ll actually waste less dough.
  • When tortillas are shaped. Heat up a pan on medium heat. Place 1 or 2 tortillas (as many as you can fit in your pan) in the pan. Cook each side for about 30 seconds or until golden spots appear.
  • Immediately place each cooked tortilla in a zip bag and close it. Stack all tortillas on top of each other in the zip bag. It is important to place them in the zip bag right after each tortilla is cooked. Tortillas will dry out if left uncovered. Keep tortillas in the zip bag until serving.
  • In case you’re making tortillas in advance, reheat them by placing them on a plate, covered with a damp paper towel. Microwave for 15-30 seconds. Cover with plastic wrap until serving.

Filling tortillas

  • Cook the spicy pork as per the instructions in this recipe.
  • Serve tortillas with the white cabbage, salad mix, and spicy pork and sprinkle with some sesame seeds.

Notes

tortilla storage: tortillas can be kept at room temperature for 1 or 2 days. If having them the next day, place them in a zip bag. You can also freeze tortillas for up to 2 months, and place them in an airtight container or in a zip bag.

Nutrition

Serving: 1 tacosCalories: 107kcalCarbohydrates: 11gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 114mgPotassium: 125mgFiber: 1gSugar: 0.2gVitamin A: 106IUVitamin C: 3mgCalcium: 16mgIron: 1mg
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