Fusion

Gochujang Pork

Name: Gochujang Pork
Prep time: 17 min
Cook time: 33 min
Total time: 50 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 2 lb Pork shoulder, thin-sliced; 3 tbsp Gochujang; 1.5 tbsp Gochugaru (Korean chile flakes); 2 tbsp Soy sauce; 1 tbsp Toasted sesame oil; 1 tbsp Brown sugar; 4 Garlic cloves, grated; 1-inch piece Fresh ginger, grated; 4 Scallions, cut in thin lengths; 1 Serrano, thinly sliced; 1 tbsp Rice vinegar; 1 tsp Toasted sesame seeds; 10 Corn tortillas; 1/2 bunch Cilantro, chopped; 2 Limes, in wedges

Thin-sliced pork blitzed in a fiery gochujang-gochugaru marinade, seared in a screaming wok until the sugars char — jeyuk bokkeum by way of a CDMX taquería. A sharp scallion-serrano salad keeps the burn honest.

Time: 50 min
Heat
Yield: 10 tacos
Region: CDMX

Ingredients

Gochujang pork

Scallion-serrano salad

To build

Per-100g nutrition (9 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Gochujang	300	0 g	6.7 g	53.3 g
Soy sauce	53	8.1 g	0.6 g	4.9 g
Toasted sesame oil	800	0 g	93.3 g	0 g
Brown sugar	375	0 g	0 g	100 g
Garlic cloves, grated	100	0 g	0 g	20 g
Rice vinegar	0	0 g	0 g	0 g
Toasted sesame seeds	571	14.3 g	50 g	28.6 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Cilantro, chopped	23	2.1 g	0.5 g	3.7 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Whisk the gochujang, gochugaru, soy, sesame oil, sugar, garlic, and ginger into a thick paste, then massage it into the pork and marinate.
Toss the scallions and serrano with the rice vinegar, sesame seeds, and a pinch of salt — it should taste sharp and grassy.
Heat a wok or heavy skillet until smoking and sear the pork in batches in a single layer, undisturbed, until the marinade chars at the edges, about 4 minutes per batch.
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Return all the pork to the pan and toss over high heat until glazed and sticky, 2 minutes more.
Warm the tortillas on a comal until soft with a little blister.
Fill with the gochujang pork, pile on the scallion-serrano salad, and finish with cilantro and lime.