Korean Spicy Pork Soft Tacos

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

Korean Spicy Pork Soft Tacos

5 from 8 votes

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.

Course: Appetizer, Main Course

Cuisine: Korean

Yield: tacos

Calories: 107kcal

Author: Emma Choi

Prep Time: 1

Active Time: 20

Resting Time: 20

Total Time: 1 40

Equipment

Measuring 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

US - M

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