In tonight’s recipe, tacos make for a quick, easy way to showcase delicious Korean flavors. Our saucy pork filling owes its kick of heat to gochujang, or Korean red chile paste—which we’re also adding to a kimchi-inspired slaw of crisp red cabbage slaw. Tangy, vinegar-infused sour cream perfectly tempers the spice. (Mixing in a splash of rice vinegar brightens the sour cream and gives it just the right consistency for drizzling over the tacos.)
Ingredients
Ingredients
- 10 oz Ground Pork
- 4 Flour Tortillas
- 6 oz Red Cabbage
- 3 Radishes
- 2 Garlic
- 2 Scallions
- 2 tsp Sugar
- 1 1-Inch Piece Ginger
- 1 tbsp Gochujang
- 1 tbsp Sesame Oil
- 1/4 c Rice Vinegar
- 1/4 c Sour Cream
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the ginger. Cut off and discard the ends of the radishes; thinly slice into rounds.
Make the slaw:
To the bowl of cabbage, add the sesame oil, sugar, up to half the garlic paste, half the white bottoms of the scallions, 3/4 of the vinegar and up to ¼ of the gochujang, depending on how spicy you’d like the dish to be. Season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Start the pork:
While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.
Finish the pork:
To the pan, add the ginger, remaining garlic paste, remaining white bottoms of the scallions and as much of the remaining gochujang as you’d like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the pork is cooked through and the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
Warm the tortillas:
Heat the same, dry pan on medium-high until hot. Working in batches, add the tortillas and heat 30 seconds to 1 minute per side, or until warm and pliable. Divide between 2 dishes.
Finish & plate your dish:
In a bowl, combine the sour cream and remaining vinegar. Divide the finished pork between the warmed tortillas. Top with the radishes and a few spoonfuls of the sour cream-vinegar mixture. Garnish with the green tops of the scallions. Divide the slaw between 2 bowls and serve on the side. Enjoy!