Originally posted July 13, 2011

Pork Belly Kimchi Tacos

Pork Belly Kimchi Tacos by julie

Ingredients

  • 8-10 thin slices of pork belly (samgyupsal), sliced vertically into 1/4-inch strips
  • 2 large king oyster mushrooms (or 1 pack of normal mushrooms), sliced similarly to pork belly
  • 1-2 cups kimchi, roughly chopped (depending on whether you want it to be mostly meat or mostly kimchi)
  • 1 T butter
  • Chili flakes (gochugaru) to taste, optional
  • salt and pepper to taste
  • Corn tortillas
  • Taco fixin's: I used seaweed salad and crumbled tofu, but the more "traditional" shredded cabbage/salsa/queso fresco combo would be excellent as well. Another possibility would be bibim-bahp toppings if you have them handy.
2-3 servings

Directions

1. Heat a pan over medium-high heat. Throw the pork belly strips in and let them brown. Season with salt and pepper (watch the salt, since kimchi is naturally salty).

2. After 2 minutes, throw in the mushrooms and saute for 3-4 minutes. Add 1 T butter or bacon grease for flavor and lubrication.

3. Throw in the kimchi and chili flakes! Saute (but mostly leave it be) for 8-10 minutes, or until done. The kimchi will release their juices after a few minutes; let that evaporate and caramelize. The kimchi's done when it is slightly yellow in color and floppy.

4. Warm up your tortillas, and scoop in your filling and toppings. Disfrutenlos, amigos!

20 minutes

Comments

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  • commented over 12 years ago

    Sounds yummy. Please post the recipe for samgyupsal!

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