Spicy Pork Tacos with Kimchi and Corn Cheese

Spicy Pork Tacos with Kimchi and Corn Cheese are one of my favorite meals to make on a busy weeknight. The moment I take the first bite, the flavors burst in my mouth. The spicy pork is juicy and tender, and the tangy kimchi adds a kick that makes my taste buds dance. And then there’s the corn cheese, creamy and sweet, which brings everything together perfectly. Each taco feels like a little celebration, and I love sharing this delicious dish with my family and friends.

The Inspiration Behind the Dish

The idea for Spicy Pork Tacos with Kimchi and Corn Cheese came to me when I was experimenting with flavors in my kitchen. I wanted to mix traditional Mexican tacos with Korean ingredients, which I adore. Kimchi is always in my fridge, and I had some leftover corn cheese from a previous dinner. I thought, “Why not combine them?” I quickly marinated the pork in spicy seasonings and grilled it to perfection. I knew I had a winner when the smell filled my kitchen.

A Family Favorite

As I served the Spicy Pork Tacos with Kimchi and Corn Cheese to my family, their eyes lit up with excitement. Everyone loved how each bite was a blend of different textures and flavors. My kids, who usually shy away from anything too spicy, were curious about the kimchi. They discovered they liked it! We all laughed and enjoyed our dinner together, sharing stories and asking for seconds. It turned into a fun family night, and I felt proud to introduce them to something new.

Now, whenever I make Spicy Pork Tacos with Kimchi and Corn Cheese, it feels like a special occasion. It’s more than just a meal; it’s about gathering around the table and enjoying good food together. I often think about those cozy nights filled with laughter and good conversation. Each taco represents a moment, a memory, and a little taste of adventure. I can’t wait to make this dish again and create more happy memories with my loved ones.

Chef’s Notes-Spicy Pork Tacos with Kimchi and Corn Cheese

• For best results, use pork belly that’s sliced very thin (shabu-shabu style). This allows the meat to cook quickly and caramelize beautifully, adding extra flavor and texture.
• If you’re short on time, a 10-minute marinade will work. However, for even deeper flavor, marinate the pork for at least 30 minutes or up to overnight in the refrigerator.
• To achieve extra crispy pork, cook it in batches so you don’t overcrowd the pan. Overcrowding causes the pork to steam rather than sear.
• If you’re in a rush, you can make the corn cheese in the microwave! Mix all ingredients in a microwave-safe dish and heat in 30-second intervals until the cheese is melted and bubbly.
• If your tacos feel too rich or heavy, balance them with fresh or pickled ingredients like a crunchy slaw, cucumber slices, or pickled radishes. These elements help cut through the richness of the pork and cheese.
• For extra flavor and a bit of smokiness, lightly char your tortillas on a gas flame before serving. It adds a nice texture and extra taste to the tacos.
• Use well-fermented kimchi for a more intense, tangy kick that balances out the richness of the pork and corn cheese.
• Gochujang varies in spice levels, so adjust based on your heat tolerance. You can always add extra heat with jalapeños or gochugaru (Korean red pepper flakes).

Spicy Pork Tacos with Kimchi and Corn Cheese

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

tacos

Prep time

15

minutes

Cooking time

30

minutes

Calories

550

kcal

Total time

45

minutes

Ignite your taco nights with these irresistible Spicy Korean Pork Tacos! Bursting with flavorful marinated pork belly, creamy corn cheese, and tangy kimchi, this dish offers the perfect harmony of savory, spicy, and creamy textures. Quick to prepare and endlessly customizable, it’s a must-try for anyone craving a fusion twist on classic tacos. Perfect for impressing family and friends with minimal effort!

Ingredients

• Proteins and Sauces

• 1 pound thinly sliced pork belly preferably shabu-shabu style

• 2 tablespoons gochujang (Korean red chili paste)

• 2 tablespoons toasted sesame oil

• 2 tablespoons soy sauce

• 2 teaspoons honey

• 2 teaspoons granulated sugar

• 4 cloves garlic finely minced

• Alternative Ingredients:

• Pork Belly: Substitute with thinly sliced beef bulgogi or brisket for a different protein option.

• Gochujang: Use sambal oelek or sriracha for a different type of heat.

• Flour Tortillas: Replace with gluten-free corn tortillas to make the dish gluten-free.

• Mayonnaise: Use vegan mayo for a dairy-free alternative.

• Mozzarella Cheese: Substitute with vegan cheese or omit for a dairy-free version.

• Corn: Fresh corn can replace canned corn for a fresher taste.

• Huney: Agave syrup or maple syrup can be used as a sweetener alternative.

Directions

• In a large mixing bowl, combine gochujang, minced garlic, sesame oil, honey, soy sauce, and 2 teaspoons of granulated sugar. Mix thoroughly until a smooth paste forms. Add the thinly sliced pork belly to the bowl and ensure each piece is evenly coated with the marinade. Let it sit while you prepare the other components.
• Heat a nonstick skillet or grill plate over medium-high heat. Once hot, add the marinated pork belly in a single layer. Cook the meat, flipping occasionally, until fully cooked through and the edges become slightly crispy and browned, approximately 15 minutes. Remove from heat and set aside.
• In the same skillet, melt the unsalted butter over medium heat. Add the rinsed and drained corn, stirring to combine. Mix in the mayonnaise, salt, and freshly ground pepper. Once the butter has fully melted and the mixture is well combined, evenly spread the shredded mozzarella cheese over the top. Cover the skillet with a lid and let the cheese melt, about 5 minutes.
• For a charred tortilla edge, if using a gas stove, reduce the flame and place each tortilla directly over the heat for a few seconds until lightly charred, using tongs to flip them quickly. Alternatively, warm the tortillas in a countertop oven until heated through.
• Lay out the warmed tortillas and add a generous portion of cooked pork belly slices. Top with a hearty scoop of corn cheese and a handful of chopped Napa cabbage kimchi. For added texture and heat, include shredded purple cabbage and sliced jalapenos or a sprinkle of gochugaru if desired. Serve immediately and enjoy!

Equipment

• Nonstick Pan
• mixing bowls
• skillet
• tongs

Nutrition Facts

• Calories: 550kcal
• Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 900mg
• Potassium: 600mg
• Carbohydrates: 45g
• Fiber: 5g
• Sugar: 8g
• Protein: 25g
• Vitamin A: 15IU
• Vitamin C: 12mg
• Calcium: 300mg
• Iron: 3mg

FAQ-Spicy Pork Tacos with Kimchi and Corn Cheese

Can I substitute the pork belly?

Yes! You can substitute pork belly with thinly sliced beef (such as bulgogi), chicken thighs, or even tofu for a vegetarian version. Adjust cooking times accordingly to ensure the protein is cooked through.

How can I make this dish gluten-free?

Simply swap the flour tortillas with gluten-free corn tortillas, and ensure the soy sauce you use is gluten-free (or substitute with tamari).

Can I make this ahead of time?

The pork belly can be marinated and cooked in advance, and then reheated before assembling the tacos. However, it’s best to prepare the corn cheese and assemble the tacos fresh for the best texture and flavor.

Is there a way to reduce the calories in this recipe?

For a lighter version, use lettuce wraps instead of tortillas, and reduce the amount of cheese in the corn cheese topping. You can also use leaner cuts of meat like pork tenderloin or chicken breast.

What if I don’t have gochujang?

If you don’t have gochujang, you can substitute with sambal oelek, sriracha, or a mix of miso paste and chili flakes to create a similar depth of flavor and heat.