Gochujang Pork
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
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.
Build the plate
