Ingredients
Ingredients You'll Need
For the Quick Kimchi
-
- 1 small napa cabbage
-
- 1 teaspoon salt
-
- 1 teaspoon sugar
-
- 1 tablespoon rice vinegar
-
- 1 teaspoon soy sauce
-
- 1–2 teaspoons chili paste or ground chili
-
- 1 garlic clove, grated or finely minced
-
- 1 teaspoon grated ginger
For the Tacos
-
- 2 cups cooked pulled pork
-
- 1/4 cup barbecue sauce
-
- 8 small wheat or corn tortillas
-
- 1 cup grated cheddar cheese
For Garnish
-
- 2 green onions, finely sliced
-
- 1 teaspoon sesame seeds
Ingredient Notes
Pulled Pork
Cooked pulled pork makes this recipe fast. Use leftover smoked pork, slow cooker pulled pork, or store-bought pulled pork. If the pork is dry, mix in a little extra barbecue sauce before filling the tortillas.
Napa Cabbage
Napa cabbage is tender, mild, and perfect for quick kimchi. It softens quickly but still keeps a fresh crunch.
Chili Paste or Ground Chili
Use 1 teaspoon for mild heat or 2 teaspoons for a spicier taco. Korean gochugaru or chili garlic paste both work well.
Barbecue Sauce
A smoky or slightly sweet barbecue sauce works best. It gives the tacos that Korean BBQ-style flavor without needing a long marinade.
Cheddar Cheese
Cheddar melts well and makes the tacos feel familiar. Monterey Jack or pepper jack can also work.
Instructions
Chop the napa cabbage into 1-inch pieces. Place it in a large bowl with salt and sugar, then gently massage for about 5 minutes until the cabbage starts to soften.
Image File: Kimchi reduced files-04.jpg
ALT Text: Chopped napa cabbage in a bowl with garlic, ginger, chili paste, soy sauce, salt, and sugar for quick kimchi.
⚡ Flash Tip: Do not over-massage the cabbage. You want it softened, not limp.
Let the cabbage sit for 10 minutes, then add rice vinegar, soy sauce, chili paste, garlic, and ginger. Mix well and set aside while you prepare the pork.
Image File: Kimchi reduced files-05.jpg
ALT Text: Quick kimchi mixed with chili seasoning beside pulled pork, tortillas, cheese, sesame seeds, green onions, and barbecue sauce.
⚡ Flash Tip: The kimchi gets better as it sits. Even 10 extra minutes gives it more flavor.
Preheat the oven to 350°F. Arrange the tortillas upright in a square or rectangular baking dish, folded into taco shapes. Let them lean against each other so they stay open.
Image File: Kimchi reduced files-06.jpg
ALT Text: Small tortillas arranged upright in a baking dish with pulled pork, quick kimchi, cheddar cheese, sesame seeds, green onions, and barbecue sauce nearby.
⚡ Flash Tip: A snug baking dish helps the tacos hold their shape.
Spread the pulled pork on a baking tray and warm it for 5–7 minutes until the edges are lightly crisp and caramelized. Then divide the pork evenly among the tortillas.
Image File: Kimchi reduced files-07.jpg
ALT Text: Warm tortillas standing upright in a baking dish with pulled pork added to each taco shell.
⚡ Flash Tip: Crisping the pork first adds texture and keeps the tacos from tasting flat.
Drizzle barbecue sauce over the pulled pork in each tortilla.
Image File: Kimchi reduced files-08.jpg
ALT Text: Korean pulled pork tacos drizzled with barbecue sauce before adding quick kimchi and cheese.
⚡ Flash Tip: Start with a light drizzle. Too much sauce can make the tortillas soggy.
Spoon the quick kimchi over the barbecue pulled pork.
Image File: Kimchi reduced files-09.jpg
ALT Text: Quick kimchi spooned over pulled pork tacos in a baking dish with cheddar cheese ready to add.
⚡ Flash Tip: Drain off excess liquid before adding the kimchi so the tacos stay neat.
Sprinkle grated cheddar cheese over the top of each taco.
Image File: Kimchi reduced files-10.jpg
ALT Text: Korean BBQ pulled pork tacos topped with shredded cheddar cheese before baking.
⚡ Flash Tip: Cheese helps hold the filling together once it melts.
Bake for about 5 minutes, or until the cheese melts. Top with sliced green onions and sesame seeds. Serve warm.
Image File: Kimchi reduced files-11.jpg
ALT Text: Finished Korean BBQ pulled pork tacos topped with melted cheddar cheese, sliced green onions, and sesame seeds.
⚡ Flash Tip: Serve these right away while the tortillas are warm and the cheese is still melted.