Gochujang Pork Tacos with Coleslaw and Pickled Radish
Dec 05, 2025, Updated Jan 05, 2026
These Gochujang Pork Tacos with Coleslaw and Pickled Radish are truly everything you could want in a taco recipe: sweet, spicy and crunchy. The best part? This recipe is designed for easy entertaining! Because both the pork and the radishes benefit from marinating overnight, you can complete nearly all the prep work the day before. Once your guests arrive, all that’s left to do is quickly fry the pork and assemble the tacos, making it an incredibly simple and delicious way to feed a crowd.
Gochujang Pork Tacos with Coleslaw and Pickled Radish
Equipment
- 1 glass/pickling canning jar canning jars are made from a tempered, heat-tolerant glass that is designed to withstand extreme changes in temperature.
Ingredients
Pork
- 2 tbsp canola oil, for frying
- 1 lb pork loin, boneless, cut into ¼ inch pieces
- 3 tbsp gochujang
- 3 tsp soy sauce
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1/4 tsp onion powder
- 2 tbsp green onions, finely chopped, to garnish
- 8 small tortillas, for serving
Homemade Pickled Radishes
- 1 lb radishes, thinly sliced
- 1/2 cup cold water
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
Coleslaw
- 2½ cups coleslaw mix
- 1 tbsp canola oil
- 1 tbsp rice wine vinegar
- 1/2 tsp granulated sugar
- 1/4 tsp salt
Instructions
- Pickle the radishes: first thoroughly wash and dry them. Once clean, trim both the root end and the green stem end. Using a mandolin set to its thinnest setting (about 1/16 to 1/8 inch thick) slice into uniform slices; however, you can also use a very sharp knife to achieve the same thin, even results.Slice and repeat until all radishes have been prepared then transfer to your canning jar.Prepare the brine: to a medium pot add the cold water, white vinegar and granulated sugar. Set to medium/high heat and bring to a boil. Once it begins to boil, remove from the heat and pour into your canning jar directly overtop the radishes.Seal the jar and allow to cool completely before refrigerating – approximately 2 hours.Allow the pickled radishes to marinate for 24 hours before using. These will keep fresh in your fridge for approximately 1 week.
- Marinade the pork: begin by slicing your pork loin into ¼ inch cubes and transfer to a medium mixing bowl. Next, add the gochujan, soy sauce, sesame oil, garlic, ginger and onion powder. Gently stir to combine ensuring all the meat has been fully coated with the sauce.Cover with plastic wrap or transfer to a resealable bag and refrigerate for a minimum of 12 hours, preferably 24 hours.
- Fry the pork: to a medium sized frying pan set to medium/high heat add the canola oil. Once hot, add in the marinated pork and let cook for 4-5 minutes, or until the pork is just cooked all the way through.
- Prepare the coleslaw: while the pork is cooking, prepare the coleslaw by adding all of the ingredients into a medium sized bowl and gently toss to combine. Set aside until ready to use.
- Assemble: to your tortillas begin by laying your pork, coleslaw, pickled radish and garnish with green onions.
- Serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use another type of meat in this recipe?
You certainly can! I recommend using beef or chicken, and the marinating and prep process would be the exact same as outlined for the pork.
Do I need to make the homemade pickled radishes?
You certainly don’t need to make them. If you can find suitable pickled radishes in the store and want to cut down on your prep time, feel free to use a pre-made product or just use some extra slaw.
What kind of pickling/canning jar do I need for this recipe?
You must use a proper canning jar (like a Mason jar) because it is made of tempered, heat-tolerant glass designed to withstand the extreme temperature change of pouring in a hot brine. It’s essential for safety to use the correct type of jar.
What type of tortillas should I buy for this recipe?
You can purchase whatever tortillas you prefer, but I recommend using the small taco-sized ones (white flour or corn). Give them a quick char on your gas range or warm them in the oven for five to six minutes before assembling for the best flavor.
How should I store and reheat leftovers?
The cooked pork and the prepared coleslaw will both keep well in the refrigerator for up to two days. The pickled radishes will last sealed in the canning jar in the refrigerator for up to a week.
This is definitely going into our regular rotation! Kiddos loved it as well!!!