Gochujang Pork Tacos with Coleslaw and Pickled Radish

Three soft tacos filled with seasoned chicken, pickled onions, shredded cabbage, and sliced green onions are displayed on a wooden board. A small plate of chopped green onions and extra tortillas are in the background.

5 from 1 vote

Gochujang Pork Tacos with Coleslaw and Pickled Radish

These Gochujang Pork Tacos are packed with flavor, featuring tender pork marinated in a rich mixture of soy sauce and gochujang. Topped with zesty, crispy coleslaw and bright homemade pickled radishes for a perfect balance of sweet and spicy.

Prep Time20

Cook Time5

Marinade1

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: pork tacos

Servings: - 6 servings

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.

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