If someone would ask me to name 2 Korean dishes that I love, easily I’d say kimchi and bulgogi. The spiciest the better, especially kimchi. The pork bulgogi I made for tonight’s dinner doesn’t have the spicy flavor that I really love because I wanted my son to enjoy dinner too without drinking a gallon of water by the end of the night, hah. To continue my light dinner plans, instead of rice, I decided to serve the pork bulgogi with corn tortillas, then the husband added a few flour tortillas as well.
Pork Bulgogi Tacos
- 2 tbsp of oilsprinkles of red pepper flakes (optional)extra cut scallions for garnish12-15 corn/flour tortillas
- 1-2 pounds pork butt, sliced in thin cutlets or strips
- 1/2 cup soy sauce
- 3 tbsp sugar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 sm thumb of ginger peeled and grated
- 1 tbsp hoisin sauce
- 1 tbsp mirin
- 1 med onion sliced
- 4-5 strings scallions quartered
- 2 tbsp oil
- sprinkles of red pepper flakes optional
- extra cut scallions for garnish
- 12-15 pcs corn/flour tortillas
- In a marinating bowl, whisk together soy sauce, sugar, sesame oil, mirin, garlic powder, grated ginger, and hoisin sauce. Add the pork slices, onions, and scallions. Stir everything together, cover the bowl then store in the fridge to marinade for 3-4 hours or overnight.*Sprinkle red pepper flakes if you want it to be very spicy.
- After marinating, heat up oil in a pan then add the pork, onions and scallions mixture. Sauté the whole thing until pork is tender.
- Warm up the corn tortillas in the oven for 5 minutes, in low settings. Warm up the flour tortillas in the microwave for a minute.
Here’s the kicker, my husband said I should’ve made rice to go with the pork bulgogi. That would have been delicious actually. Next time…. 🙂 BTW, lettuce wraps instead of tacos would be great too.