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Korean BBQ Tacos with Quick Kimchi and Pulled Pork. Make Ahead Friendly!
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4.19 from 48 votes

Korean BBQ Tacos with Quick Kimchi

Make elements ahead for an easy weeknight meal! I like to cook the pork overnight and shred in the morning so it's ready to go at dinner time.
Prep Time30 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: Korean
Keyword: Korean, Tacos
Servings: 12 tacos
Calories: 249kcal


  • CrockPot


For the Pulled Pork

  • 2-3 lb pork shoulder/butt
  • 1/2 C reduced sodium soy sauce
  • 1/2 C water
  • 1 tsp sesame oil
  • 1 Tbsp rice vinegar
  • 3 cloves garlic minced
  • 1/2 tsp ground ginger
  • 1/2 tsp pepper

For the Korean BBQ Sauce

  • 1/4 C low sodium soy sauce
  • 1/4 C water
  • 1/4 C brown sugar
  • 1 garlic clove minced
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/4 tsp pepper
  • 2 tsp chili paste such as Sambal Oelek more or less to taste
  • 1 Tbsp cornstarch
  • 2 Tbsp water

For the Quick Kimchi

  • 6 C shredded cabbage 16 oz bag of store-bought works great!
  • 3 Tbsp canola oil
  • 6 Tbsp rice vinegar
  • 2 tsp chili paste such as Sambal Oelek more or less to taste
  • 1/2 tsp ground ginger fresh or powdered
  • 3 Tbsp granulated sugar
  • 1 1/2 tsp sesame oil
  • 1/2 tsp each salt & pepper more to taste

For Serving

  • 1 package corn tortillas
  • 1 C Mexican shredded cheese store bought
  • 1/2 C diced green onions green part only
  • sesame seeds to sprinkle on top


For the Pulled Pork

  • Place the pork butt/shoulder in a slow cooker. In a separate bowl stir together the remaining ingredients. Pour over pork, cover and cook for 8 hours on low or 4 hours on high—until it falls off the bone. 
  • Once meat is cooked through and falls apart easily, shred with a fork and discard bones. Return meat to slow cooker to soak up the sauce. 
  • Turn broiler on to high and let heat for a few minutes. On a dark baking sheet, lay out a single layer of shredded pork, draining some of the sauce when you transfer to the cooking sheet. 
  • Place on the top rack of the oven and let meat get some slightly crisp areas. This takes about 5-10 minutes, stirring once. Check it often so you don't burn it. This step adds flavor intensity and texture variation.
  • Once meat has been broiled, transfer to a bowl to store for later or serve now. 

For the BBQ Sauce

  • Add all ingredients, except for 2 Tbsp water and cornstarch, to a skillet over medium heat. Bring to a boil. In a separate bowl, combine water and cornstarch until cornstarch is completely dissolved. Add cornstarch mixture to sauce and continue to boil until sauce thickens (about 2 minutes). Remove from heat and set aside to serve. (If you like sauce, then double this recipe, it's amazing and you'll want a lot of it!)

For the Quick Kimchi

  • Place cabbage in a large bowl. Set aside. In a small bowl, combine the rest of the ingredients. Pour over cabbage and mix well. Set aside for serving right away, or store in an airtight container until ready.


  • Wrap corn tortillas in a wet paper towel and place on a microwave-safe dish. Microwave on high for 2 minutes or until tortillas are very hot. This step helps your tortillas stay together while you're eating! 
  • Add meat, sauce, cheese and kimchi to each taco. Top with green onions and sesame seeds. ENJOY!


I make all of these elements ahead of time and then toss the meat with some sauce in a skillet to heat before serving. But you can also just drizzle the sauce on top.


Calories: 249kcal | Carbohydrates: 23g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 651mg | Potassium: 319mg | Fiber: 3g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 14mg | Calcium: 112mg | Iron: 2mg