Discover the incredible fusion of flavors with these simple Korean-style tacos, perfect for transforming any leftover BBQ pulled pork into an exciting meal. For those seeking versatility, these delicious tacos can also be effortlessly adapted into a wholesome Buddha bowl!
Unveiling the Magic of Korean-Inspired Tacos
In the culinary world, innovation often sparks from blending traditions. Our Korean-style tacos are a prime example, taking the beloved American BBQ and infusing it with vibrant, tangy, and spicy Korean flavors. This recipe celebrates convenience and creativity, designed specifically to elevate your pre-cooked pulled pork or shredded chicken into something extraordinary. Imagine tender, smoky meat kissed by a dynamic Gochujang-based sauce, nestled in a warm tortilla, and topped with crisp, refreshing quick pickles. It’s a symphony of tastes and textures that promises to be a family favorite.
The beauty of this dish lies not just in its flavor, but its remarkable adaptability. Whether you prefer the handheld delight of a taco or a more substantial, layered meal, this recipe has you covered. We’re also introducing a Buddha bowl alternative, offering a balanced and visually appealing way to enjoy all the fantastic components.
Crafting Your Own Korean BBQ Buddha Bowl
A Buddha bowl is more than just a meal; it’s a philosophy of mindful eating, layering all the essential elements for a satisfying and nutritious experience. It allows for endless customization, ensuring every bite is engaging and your body feels happy and energized. Start with the foundational concept below and unleash your inner chef!
- The Grain Foundation: For your base, select a grain that can absorb and complement the bold flavors of the meat and sauce without overpowering them. Classic choices include fluffy white or brown rice, offering a neutral backdrop. For an extra nutritional boost and textural variety, consider quinoa, which provides a nutty flavor and satisfying chew. Alternatively, for an authentic Korean touch, seek out mixed purple Korean rice, often found packed into steel bowls at traditional Korean barbecue restaurants. Its slightly chewy texture and beautiful color add another dimension to your bowl.
- Vibrant Vegetables for Crunch and Tang: Vegetables are crucial for freshness, texture, and a burst of flavor. We’ll guide you through making crispy, tangy, barely pickled cucumbers – a quick and refreshing relish that adds a much-needed acidic counterpoint. Simply slice them thinly and let them chill in the fridge for an hour while you prepare the rest of your meal. Other fantastic additions include crunchy coleslaw, thinly sliced pickled red onions for a sweet and sharp bite, or even a handful of fresh salad greens for a light, peppery contrast. Don’t forget to incorporate corn – whether steamed, sautéed, grilled, or raw – as a sweet nod to the American BBQ tradition, adding a delightful pop to every mouthful.
- Protein Powerhouse: This is where your delicious leftover pulled pork or shredded chicken truly shines. The beauty of this recipe is its flexibility; it embraces the rich, smoky flavors of American BBQ meat from any region, transforming it with a Korean twist. For a plant-based alternative, don’t hesitate to try brined jackfruit, which mimics the texture of pulled meat wonderfully when seasoned correctly. The key is to have a protein that’s ready to be coated in our incredible Kogi BBQ sauce.
- The Flavorful Sauce: The heart of this dish lies in the sauce, and the star ingredient is gochujang, a Korean fermented chili paste known for its complex sweet, savory, and spicy notes. This sauce, often referred to as “Koji sauce” in the context of Kogi BBQ, binds all the elements together, providing that distinctive Korean BBQ flavor. You’ll soon discover how easy and addictive this homemade sauce is, making it a staple in your kitchen.
- Adding That Essential Crunch: A truly satisfying meal often features varied textures. For an extra layer of crunch, consider pre-packaged cornbread crisps, which double as a delightful snack. If you have leftover cornbread or a cornbread mix on hand, you can easily whip up homemade croutons. Simply cube the cornbread, toss with a little oil and seasoning, and bake or pan-fry until golden and crispy. These add a comforting, slightly sweet crunch that beautifully complements the savory and tangy components of your bowl.
The Genesis: From City Lights to BBQ Delights
While I hope you savor every bite of this adaptable Buddha bowl version, the true inspiration for this culinary creation traces back to a journey, a family, and a famous food truck. My parents, like many, thrive in the vibrant energy of Los Angeles. Until very recently, my brother, Jay, also called the City of Angels home. About three times a year, I make the pilgrimage back to LA to reconnect with family, indulge in my beloved In-N-Out Burger fix, and yes, even embrace the familiar smog and traffic. This annual dose of LA life serves a dual purpose: it’s a cherished visit, and it also provides the perfect talking point when my Angeleno friends inevitably ask, “Why on earth did you move to Bradenton, Florida?” My standard, slightly choked-up response usually involves a theatrical cough, a subtle nod to the bustling city’s environmental and logistical challenges.
Just a few days ago, Jay embarked on a new chapter. He meticulously packed his bachelor belongings into a moving truck, setting off for Wichita, Kansas, to begin an exciting new role as a Doctor of Cardiology. My initial reaction was, “Are you serious? Leaving the glitz of Beverly Hills for Kansas?” It wasn’t that I had anything against the great state of Kansas; it was simply a stark contrast to the fast-paced, high-glamour, diamond-studded lifestyle of Los Angeles. The difference in pace and culture is, to say the least, significant.
Then, last night, Jay called. He had just arrived at his new home after a couple of days on the road, his voice brimming with excitement. “Hey sis, you absolutely *must* come and visit. FOR THE BARBECUE!!!” He passionately described the mouth-watering pulled pork and perfectly smoked ribs he had already sampled within his first 24 hours. That was all the convincing I needed. The promise of award-winning barbecue was reason enough to commit one of the most important holidays of the year, Thanksgiving, to hauling my family to Wichita, Kansas, for a week’s vacation. And it sparked an idea: what if we took that incredible, award-winning barbecued pulled pork and combined it with a vibrant Korean-style barbecue sauce and a puckery, refreshing Asian cucumber relish? The resulting fusion would be something akin to what you’d find on a bustling street corner like Cahuenga and Sunset Boulevard in Hollywood, emanating from the famous Kogi BBQ truck.
For those unfamiliar, Kogi BBQ quite literally took the streets of Los Angeles by storm, pioneering the Korean-Mexican fusion food truck movement. They revolutionized the standard taco truck fare by infusing it with the zesty, spicy, and umami-rich flavors of Korean cuisine. Using Twitter to announce their daily itinerary, they drew hundreds of people to each stop, with lines often forming an hour before the truck even arrived, snaking around cars, fire hydrants, and benches. It was a cultural and culinary phenomenon.
While I hadn’t yet had the chance to sample their famous tacos myself, I decided to go straight to the source. I called one of the owners, Alice Shin, explaining my desire to create a pulled pork taco from smoked American BBQ. Alice graciously connected me with their brilliant chef, Roy Choi, who then crafted a bespoke BBQ sauce specifically designed to complement the deep, smoky flavor profile of traditional barbecued pulled pork. This recipe, therefore, isn’t just a meal; it’s a delicious journey where the heart of the Midwest meets the innovative spirit of Los Angeles. Good luck with your exciting new adventure, my dear brother.
Korean Style Tacos with Kogi BBQ Sauce on Daytime TV
When the opportunity arose to showcase these Korean-style tacos on Daytime TV, I initially envisioned pairing them with classic spicy kimchi. However, my local Asian market, unfortunately, had a rather lackluster selection of kimchi that day. So, in a last-minute creative pivot for both the television segment and the accompanying photo shoot, I decided to whip up a vibrant and quick cucumber pickle instead. It proved to be a fantastic alternative, offering a refreshing, crunchy counterpoint to the rich meat.
That morning, Dr. BBQ and I tag-teamed on the Daytime segment. He skillfully prepared his legendary pulled pork, smoked to perfection in the Big Green Egg, serving it in a Carolina Pulled Pork Sandwich with Spicy Tangy Slaw. It was truly a masterful display of traditional American barbecue. I then took his perfectly cooked leftovers, and with them, transformed the delicious pork into these innovative Korean Style Tacos, slathered in our special Kogi BBQ Sauce. It was a perfect demonstration of culinary fusion and how to give leftovers a sensational new life.
A special thank you to Sur La Table for generously providing the exceptional Shun Perfect Paring Knife and the beautifully designed Foldable Grilling Tools, which made preparation a breeze.
Explore More Korean-Inspired Delights
If you’ve enjoyed this unique fusion, there’s a whole world of Korean-inspired culinary adventures waiting for you. Here are some other fantastic recipes from around the web that showcase the versatility and deliciousness of Korean flavors:
- Kimchi Recipe by David Lebovitz
- Bulgogi Kimchi Tacos by My Korean Kitchen
- Korean Beef Tacos by Week of Menus
- Korean Short Rib Tacos by Tasty Eats at Home
- Kimchi Pork Belly Pizza by No Recipes
Korean Style Tacos with Kogi BBQ Sauce Recipe
Pin Recipe
Ingredients
- 1 pound cooked pulled pork or cooked shredded chicken
- 12 corn or flour tortillas
- 1/4 cup prepared store-bought Korean Kimchi (optional)
For the Quick Cucumber Pickle
- 1 large English cucumber or 2 Japanese cucumbers, sliced very thinly
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon finely minced fresh chili pepper or more depending on your tastes
- 1 generous pinch of salt
For the Kogi BBQ Sauce
- 2 tablespoons Korean fermented hot pepper paste gochujang
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons sesame oil
Instructions
- Prepare the Quick Cucumber Pickle: In a medium bowl, combine all the ingredients for the Quick Pickle. Stir well until the sugar and salt have dissolved. This can be made a few hours ahead and stored in the refrigerator; however, for optimal crispness, I recommend preparing it about 1 hour prior to serving. Chilling it thoroughly ensures a delightful textural and temperature contrast when served cold on your warm tacos.
- Craft the Kogi BBQ Sauce: In a separate bowl, whisk together all the Kogi BBQ sauce ingredients until the sugar is fully dissolved and the mixture achieves a smooth, consistent texture. This flavorful sauce can be prepared several days in advance and stored tightly covered in the refrigerator, ready to enhance your next meal.
- Assemble Your Tacos: Gently toss your cooked pulled pork or shredded chicken with the prepared Kogi BBQ Sauce, ensuring every piece is coated with the vibrant flavor. Warm your corn or flour tortillas according to package directions. To serve, spoon the sauced meat into the warm tortillas and top generously with the Quick Cucumber Pickle for an irresistible balance of flavors and textures.
Notes
Nutrition
Carbohydrates: 48g
Protein: 34g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 102mg
Sodium: 722mg
Potassium: 625mg
Fiber: 5g
Sugar: 11g
Vitamin A: 36IU
Vitamin C: 3mg
Calcium: 87mg
Iron: 3mg
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