This post may contain affiliate links, please see our privacy policy for details.

It’s sort of hard to be talking about these tacos. I mean, these bulgogi BBQ pork tacos with charred tomatillo sesame sauce and spring onion slaw are a mouthful, literally!

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

Watch the How-To Video Here:

I made them a week or so ago and umm, talking about them is just making me wish I had one – or two or three, or ok maybe even four! What I made them small! It’s also making me wish I was eating them while sitting on the beach looking out over the clear blue water.

Hey, a girl can dream.

And speaking of dreams. You guys, lately I am loving my dreams. Is that weird? I feel like that is really weird, but mine have been extraordinarily good lately. Think palm trees, summer, cute guys, road trips and other random things. Oh, and one kind of creepy dream that I’d really like to forget. I feel like this may be a sign that I’m quite possibly living life through my dreams…which definitely means I need to get out more. UGH. I am such a homebody. I love it and hate it all at the same time. But ahh, I mostly love it.

I am also now realizing just how much I dream. Not only when I sleep, but during the day too. Like when I am wide awake, in the middle of shooting…say chocolate things, yep, even then I sometimes drift off. I definitely begin to daydream when I am doing my computer work. My mind just starts to get bored and then it wanders. Oh well, I guess I have a pretty good imagination, which can actually be pretty fun.

Hey, dream big or go home, right? <–motto to live by.

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

So let’s talk tacos, and about my obsession with southern California. Basically, if I didn’t have a family that I loved so frickin’ much here in Colorado I’d pick up all my stuff and get my butt to CA. I know, everyone wants to live in California, but well, it’s so nice there. Sunny and warm, farmers markets all year round, the flea markets (hello food pro HEAVEN!) and well, TACOS! The tacos alone are reason enough. I mean, right??!?

Now, I realize that the grass always seems greener on the other side (but well, it literally is so much greener. I am currently looking out at dirt…lots of brown dirt). Plus, I tried the whole LA thing when I was seventeen and well, to be brutally honest, it pretty much scared the crap (excuse the language) outta me. Granted I am a few years older now and have a whole different mindset than my seventeen year old lost self, but you know, I tend to play it safe.

BUT I can dream. Apparently, I am really good at this dreaming thing.

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

In LA, I lived in the West Hollywood area around the La Brea Tar Pitts. Every day around lunch, all the food trucks would line the street and OH MY GOSH. It smelled insanely good. Most of my time that summer was spent working, but on a day off, I’d go and look through all the menus just for fun, cause you know that’s totally normal and all. The good thing was that I never really got a chance to get dependent on the food trucks, but I did get to scour the menus, which was awesome, cause hey, it’s LA and anything goes. The other good thing was that those menus inspired so many amazing recipes.

These bulgogi BBQ pork tacos being one of them. Now, they are so not the same as the ones from the Kogi Food Truck because one, I didn’t have that recipe and two, I had to make them my own because I don’t know how to not do that. Plus, when I start cooking, things just happen, and following recipes pretty much goes out the door. Maybe that’s why half the baked goods I make fall flat? Hmmm…..

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

Anyway, these tacos are insane. INSANE.

I made them with Cinco De Mayo in mind. The minute Easter was over all I could think about was the next holiday. CINCO DE MAYO! Probably one of the best food holidays around if you ask me. Mexican food RULES. I know I am a bit early to the Mexican party, but you see, I have so many recipes I want to show you before May 5th that I figured I better just get started. Can you say first world problems??

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

These are Mexican-Korean fusion food at its best. They may even be one of my very favorite tacos. For me, it’s all about that tomatillo sauce, so stinking awesome.

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

The tacos are pretty simple to make, but they do require a bit of ingredients, and the pork needs some time in the fridge, but please don’t let anything stop you from making these. Your mouth needs to experience these flavors. No exaggeration. I don’t kid when I am talking tacos.

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

And then, once you make these tacos and realize how much you love them, you can then go on to dream about them, and how many people you can share them with in the coming weeks. YES.

Oh, and bonus point to anyone who tops their tacos with sesame fries and a fried egg. If you do this, please show me photos!!

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw.

Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 1 hour
Total Time 1 hour 30 minutes
Servings: 6 Servings
Calories Per Serving: 95 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Pork

  • 2 pounds pork loin roast sliced into 1/2 inch thick pieces
  • 1 cup low sodium soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon Gochujang (Korean chile paste)
  • 1 tablespoon fresh ginger grated
  • 4 cloves garlic minced or grated
  • 2 tablespoons sesame oil
  • 8-10 corn or flour tortillas warmed
  • cotija cheese + sesame seeds + limes for serving

Charred Tomatillo Sesame Sauce

Slaw

  • 6 spring onions or green onions
  • 2 cups green cabbage shredded
  • 1 small mango cut into matchsticks
  • 1 jalapeno + 1 red fresno pepper OR 2 jalapeno peppers
  • 1/3 cup fresh cilantro chopped
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons toasted sesame oil

Instructions

  • In a large bowl, combine the soy sauce, mirin, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the pork and toss well to coat. Try and make sure that almost all the pork is submerge in the sauce. Cover and place in the fridge for 1 hour or overnight.
  • Meanwhile, prepare the tomatillo sauce. Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos to a blender or food processor. To the blender, add the Gochujang, sesame oil, rice vinegar, soy sauce and lime juice. Blend until mostly smooth. Pour into a glass jar or serving bowl and then stir in the sesame seeds. Cover and store in the fridge until ready to serve. The sauce cane be store for at least a week in the fridge.
  • To make the slaw, preheat a grill or grill pan to high heat. Toss the spring onions, jalapenos and fresno chile with a little sesame oil. Grill the veggies until grill marks appear on both sides, about 5 minutes for the pepper and 3 minutes for the onions. Remove the veggies and allow to cool. Add the cabbage and mango to a mixing bowl. Chop the spring onions, de-seed the jalapeno + fresno pepper and then chop. Add the onions, peppers, cilantro, soy sauce, rice vinegar and any remaining sesame oil. Toss well. Store in the fridge until ready to serve.
  • Preheat the grill or a grill pan to medium high heat. Once hot, remove the pork from the marinade and grill until cooked through, about 4-5 minutes per side (depending on how thick or thin you cut your pork). As the pork is cooking, spoon the marinade of top for extra flavor. Allow the pork to rest at least 10 minutes and then thinly slice into strips. While the pork is resting, you can add the remaining marinade to a small saucepan and bring to a boil, reduce the heat and simmer 5 minutes or until slightly thickened.
  • To serve, add the sliced pork to a warmed taco shell. Top with slaw and tomatillo sauce. Add some cheese and sesame seeds. Serve with limes. DIG IN.

Notes

*Gochujang is a Korean chile paste/sauce and can be purchased on Thrive Market or on Amazon. 
 **Recipe inspired by the Kogi BBQ taco truck in LA.

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw | halfbakedharvest.com @hbharvest

Dreamy tacos.

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3 stars
    The pork was delicious but my husband and I didn’t care for the rest of it (the sauce, the slaw). I don’t think I’ll make this recipe in its entirety again but I will definitely use the marinade for pork again!

    1. Hey Kaley,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan

  2. At the end of the recipe, it says you can heat the remaining marinade until slightly thickened. But then there is no mention of what to do with that slightly thickened marinade. Please advise!

    1. Hey Troy,
      You can add the extra sauce to the meat. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. I’ve got my pork marinading as I write this!!! It sounds amazing!! One thing I noticed in the recipe, in the ingrediences you asked for mirin, and in the instructions you say rice vinegar. Mirin is much sweeter than natural rice vinegar, should I be using “Seasoned Rice Vinegar” that has sugar in it?

    1. Hi Linda,
      I think either one works well for this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    Made this last night, but subbed chicken thighs for the pork, and made a kale slaw since I was out of cabbage. This turned out so well, my husband and I left nothing behind. The sweetness of the marinade is balanced out by the tomatillo salsa and slaw. I will definitely use this marinade again even if it’s not for the tacos. Thanks again!

  5. 4 stars
    I just made these tonight for my family. We loved it however the tomatillo sauce doesn’t look anything like the one pictured. Since tomatillos are green, my sauce was green and the picture is of a red sauce. It also tasted just ok and not nearly as amazing as it looks. Any idea what I may be doing wrong? I added less siracha sauce so it wouldn’t’ be too spicy but I didn’t think that would change the color too much.

    1. Hi Paige! My sauce is red because I used Gochujang (Korean chile paste) and I used a rounded 2 tablespoons. My guess is that it just wasn’t enough siracha to color your sauce red like mine. If you need more flavor, try seasoning with a bit more salt. That will help! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

    1. Hey Heather! I am sorry, I have not made this in the crockpot before. I would recommend slow cooking for 3-4 hours on low if using tenderloin. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Yes, that will work great! I would roast at 325, covered for 3-4 hours or so, but this cooking time will depend on the size of your butt! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  6. This recipe looks great but the name of the dish is misleading. It has nothing to do with actual Korean bulgogi.

    1. Thank you for you for your opinion and feedback, this is just my version of a Korean classic. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  7. 2 stars
    I so wanted to love these! The pork was AMAZING. I’ll definitely save the marinade recipe for the future. The tomatillo sauce got thrown out after dinner though, everyone found it just weird and not very tasty. 🙁 I thought the slaw was kinda bland… added lime juice and salt to the slaw for a little more ooomph.

  8. 5 stars
    This is an amazing recipe! as a korean, i’m always hesitant to cook anything korean for my parents, but i think i’ll make this for them. I used korean pear to make the slaw to make it bit more traditional flavor.

    one thing though.. sunchang gochujang is actually just gochujang. “sunchang” is a town known for their recipe of gochujang. It is too well known that essentially almost every gochujang you can find in the market taste like the sunchang style.

  9. that there are lots of options. So be sure to let your doc know how you are feeling. I will say that exercise as often as possible is a key to feeling better, too. Good luck with your PD. And thank you Jenna, for this blog. It is a real comfort for me. Gratitude!

  10. What a recipe!!!! Now I am starting to believe that next time I can make these tacos in my home… Thanks for share..

  11. So in the recipe it says the slaw has mango. But in the directions I don’t see where you add it?

    Making these tonight. Taco Tuesday! They look amazing!

  12. Love these tacos!! Awesome flavor. Followed the recipe exactly and they turned out perfect.

  13. So I actually made these—everything is REALLY REALLY sour, I added sugar to the slaw and the sauce. The pork was awesome, but I would really strongly recommend adding something to balance out all the acidity and sourness

  14. Wow, fantastic blog layout! Нow long haѵe you been blogging for?

    you makᥱ blogging ⅼoⲟk easy. Τhe overall look of yoᥙr
    web site іs magnificent, let аlone the content!

  15. What a recipe!!!! Now I am starting to believe that next time I can make these tacos in my home… Thanks for share..

  16. We have made these tacos maybe….8-10 times? And we’ve made them for a dinner gathering with lots of people a few times. Each time someone texted me afterwards, “send me the recipe for those tacos you made…”.

    Lets just say we LOVE them, obviously!!

  17. These tacos turned out amazing – SO flavorful! These were reminiscent of Kogi BBQ tacos, but even better because of the fresh tomatillo sauce. This is a new favorite taco recipe – thank you for sharing and creating!

  18. These were a game-changer for us – we’ve made them multiple times in the past months and totally wowed some dinner guests with the intense but balanced flavor. Thanks for sharing the post!

  19. I found this recipe 3 weeks ago and the thought of these tacos has consumed me day and night ever since! Tomorrow is the day I finally make them. I feel like a kid on Christmas Eve!

  20. The pictures had me from the second I saw them. Having people over this weekend and these tacos will be the main attraction. I plan to make fresh tortillas to go with them too. Keep up the great work

    1. I bet fresh tortillas will be amazing! I have never made them, but always wanted to! Enjoy the tacos!!

  21. It should say “ssamjang” instead of “sunchang” in the line “2 tablespoons Korean Sunchang”. Sunchang is the brand, not the name of the sauce!

  22. Girl, this is absolutely crazy! I was just thinking about doing a Mexican / Korean taco fusion, and I was like I really want to mix gochujang and tomatillos. And then I google it to see if something exists, and I see your post! These look insanely good, and now I’m super excited to make mine! Definitely goign to have to adapt from yours!

  23. Okay, this is ridic!!!!! Don’t even know what to say. I mean, just your photos is out of this world. It’s so hard to stop looking at them.

    Geez, you’re talented girl! I wish I lived in your house and ate your food all the time. I tend to dream a bit too.

  24. OMG, these tacos are out of this world dear. I’m a terrible home cook when it comes to tacos. But your instruction’s telling me I can. Love it dear. Thank you so much!

  25. That’s exactly where I live! Down the street from the La Brea Tarpits. On Wednesday mornings a ton of vendors and food trucks line up, in addition to the normal lunch time food trucks. Everyone is using Gochujang, it’s on a 2015 food trends list. Time to get my butt to K-Town and pick some up!! Fantastic looking tacos!

  26. As a Korean, I was sort of disappointed that there was no authentic bulgogi in this. But otherwise, your presentation is looking great as always! (If you want to get out of Colordao, try a cooking competition show)

  27. I am a homebody as well, and find myself drifting off in day dreams quite often… so if you ask me, I would say this is totally normal and completely acceptable 🙂 Love the fusion you have going on here… these tacos look amazingly delicious! Thank you for sharing yet another fantastic recipe!

  28. I would TOTALLY move to California or Florida if weren’t for my family as well. WHY did our parents choose to live where they live?? Ugh. I need warmth and sunshine and sand all year round.

  29. You are so inspiring! This looks amazing and as usual you have come up with an original mix of flavors. This meal is definitely in our future.

  30. man, this looks so good! any reason to use gochujang is a winner in my book, but htis looks like a champion!

  31. Tacos are a weakness for me, especially if I can get a pitcher of margaritas with them. You can never just have one (talking about the tacos and margs :-)). I am a big fan of tomatillo and am super excited to make some of my grilled salsa this summer (we usually get bags of them from our CSA).

  32. These sound delicious! My husband and I have discovered Korean style pork tacos and now he won’t eat anything but cabbage on ANY kind of taco. It’s that good! I must try this recipe!
    By the way…your photography is amazing. Your dishes are presented so beautifully. I’ve tried a few of your recipes, loved every one and have many more that are “waiting” to be tried. Your style of cooking definitely “speaks” to me!

  33. I saw “bulgogi” and had to check these out!! love seeing gochujang here and love the pork spin! Gorgeous!

  34. Well, I guess I’ll be skipping breakfast and moving right on to these tacos. What prodigious talent you have, every single day.

  35. Damn girl, how do you do it everytime! Your food always so good :-)!
    I don’t have acces to tomatillos, what would be a good substitute?

  36. Holy goodness, these tacos are everything! Those flavors sound SO delicious (I am a huge tomatillo girl) and am obsessed with bbq pork! I feel like I’ve said this before, but girl you need to start a restaurant. No joke, your skills are unbelievable!!

  37. I’m with you on already planning for Cinco de Mayo…of course the Kentucky Derby comes first with a hot brown…but then look out Mexican food. These look fantastic can’t wait to make them.

  38. I’m not sure if it’s harder to talk about these yummy tacos or not to talk about them! I’ll join you in dreaming about when I can make them 😉