This recipe is not an authentic taco recipe, nor is it an example of traditional Korean cuisine. However, this recipe is the perfect intersection for our love of tacos (all sizes and shapes) and friends (In this case, chef Han Hwang who owns and operates Kim Jong Grillin in Portland, Oregon.) From the moment we met Han we knew he was our kind of people. A real solid person who is passionate about food, friends, and family. So when the opportunity to make Gochujang with him became a reality, we jumped at the chance (and due to high demand-we did it twice!)
Now, we realize that not everyone gets to make a 90 day fermented chili paste with a celebrated chef, so feel free to shop around and find a Gochujang that is accessible to you. The depth of flavor is both fantastic and addicting, so it is no wonder that we snuck it into a taco format. If you have seen our other recipes then you know we love dishes that are flavorful, but also give you the option to finish the dish- however you'd like. More spicy? No problem! A little fresh tomato? Why not! These tacos will likely be a new favorite!
¼ cup rice vinegar
¼ cup Soy sauce or liquid aminos
1/3 cup Red Chili Lime Marshall's Haute Sauce
1/3 cup vegetable stock
3 tablespoons gochujang
2 pounds lean pork loin
¼ inch fresh ginger, peeled, thinly sliced
Salt and pepper
Sliced serrano soaking in lime juice
- Add vinegar, soy sauce, hot sauce, vegetable stock, and gochujang into a slow cooker, whisk until combined.
- Place the pork in the center of the slow cooker and lay the sliced ginger on top, season with salt and pepper and spoon some of the surrounding liquid over the top of the pork.
- Cover, and cook on low for 6 hours, until pork is easily shredded with two forks.
- When pork is done, shred in the slow cooker with the liquid (optional: remove ginger or shred into tacos- depending on your love for ginger).
- Heat the flour tortillas in a skillet until warm. Top each tortilla with pork, and toppings of choice.