Ingredients with Measurements:
- 1 lb. samgyeopsal (Korean pork belly)
- 1 tbsp. vegetable oil
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup kimchi, chopped
- 1/4 cup gochujang (Korean chili paste)
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 8-10 small tortillas
- 1/4 cup cilantro, chopped
- Lime wedges for serving
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice samgyeopsal into thin strips and brush with vegetable oil.
3. Grill samgyeopsal for 2-3 minutes on each side until crispy and cooked through. Remove from grill and set aside.
4. In a pan, sauté onion and bell peppers until softened.
5. In a small bowl, mix together gochujang, soy sauce, rice vinegar, honey, and sesame oil.
6. Add chopped kimchi and the gochujang mixture to the pan with the sautéed vegetables. Cook for 2-3 minutes until heated through.
7. Warm tortillas on the grill for 10-15 seconds on each side.
8. Assemble tacos by placing a few strips of grilled samgyeopsal on each tortilla, followed by a spoonful of the kimchi mixture. Top with chopped cilantro and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 24g
Protein: 12g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Gochujang can be substituted with sriracha or other chili paste
- Kimchi can be substituted with sauerkraut or pickled vegetables
Variations:
- Add sliced avocado or guacamole to the tacos
- Top with shredded cheese or sour cream
- Use lettuce wraps instead of tortillas for a low-carb option
Tips and tricks:
- Make sure to brush the samgyeopsal with oil to prevent it from sticking to the grill
- Warm the tortillas on the grill for added flavor and texture
- Adjust the amount of gochujang to your desired level of spiciness
Storage instructions:
Leftover samgyeopsal and kimchi mixture can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat samgyeopsal and kimchi mixture in a pan over medium heat until heated through.
Presentation ideas:
Serve tacos on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice, Korean-style pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the samgyeopsal is sticking to the grill, brush it with more oil or use a non-stick grill pan.
- If the kimchi mixture is too spicy, add more honey or sesame oil to balance out the flavors.
Food safety advice:
Make sure to cook the samgyeopsal to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Samgyeopsal is a popular Korean dish made from pork belly that is typically grilled and served with various side dishes.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve tacos as a main dish for a casual dinner or as a fun appetizer for a party.
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Region: Korean