Recipes › Kohlrabi › Korean-Style Kohlrabi Tacos with Gochujang Pork
Korean-Style Kohlrabi Tacos with Gochujang Pork
Thin-sliced kohlrabi replaces corn tortillas here, acting as crisp, fresh wraps for sticky gochujang-glazed minced pork. The kohlrabi brings a cool, clean crunch that cuts right through the heat and sweetness of the pork — this is a dish that genuinely could not work without it. Quick enough for a weeknight and impressive enough to put in front of friends.
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Ingredients
- 3 kohlrabi, peeled, sliced into 4mm rounds on a mandoline or with a sharp knife
- 500 g minced porkor minced chicken thigh
- 3 tbsp gochujang paste
- 2 tbsp soy sauceuse tamari for a gluten-free version
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 3 cloves garlic, finely grated
- 2 cm fresh ginger, finely grated
- 1 tbsp sunflower oil
- 4 spring onions, finely sliced
- 20 g fresh coriander, leaves picked
- 1 tbsp sesame seeds (optional)
- 1 lime, cut into wedges
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Peel the kohlrabi and slice into rounds approximately 4mm thick — thin enough to bend slightly without snapping, but sturdy enough to hold the filling. Lay the slices out on a board or large plate and set aside. If the kohlrabi are very large, use only the middle slices where you will get a good cup shape.About 8 min
- Mix together the gochujang, soy sauce, rice wine vinegar, honey and sesame oil in a small bowl until smooth. Stir in the grated garlic and ginger. This is your glaze.About 2 min
- Heat the sunflower oil in a large frying pan or wok over a high heat. Add the minced pork and cook, breaking it up with a wooden spoon, for 5–6 minutes until well browned and any liquid has evaporated. Do not crowd the pan — you want the pork to fry and brown, not steam.About 6 min
- Pour the gochujang glaze over the browned pork. Toss everything together and cook for a further 2 minutes, stirring constantly, until the glaze has reduced and coated the pork in a glossy, sticky sauce. Remove from the heat.About 2 min
- Arrange the kohlrabi slices across a large platter or board. Spoon a generous heap of the gochujang pork onto each slice. Top with sliced spring onions, coriander leaves, and a scatter of sesame seeds if using.About 2 min
- Serve immediately with lime wedges on the side for squeezing over. Eat with your hands — fold the kohlrabi slice up around the filling.
Tips
- Choose kohlrabi that are roughly 8–10cm in diameter — large enough to give you a good-sized wrap without becoming unwieldy. Very small ones are fiddly and very large ones can be woody in texture.
- Pat the kohlrabi slices dry with kitchen paper before serving if they have released any moisture — this keeps them crisp and stops the filling from sliding off.
- The pork filling reheats well in a frying pan with a splash of water. Make it a day ahead if you want to cut down on weeknight effort.
Ring the changes
- For a vegetarian version, swap the pork for 400g firm tofu, crumbled and pressed dry before frying. It takes the gochujang glaze beautifully.
- Add a simple quick-pickled cucumber alongside: slice half a cucumber thinly, toss with 1 tbsp rice wine vinegar, 1 tsp caster sugar and a pinch of salt, and leave for 10 minutes while you cook.
Keeping it
Store the pork filling in an airtight container in the fridge for up to 3 days. The kohlrabi slices should be cut fresh — they can be stored in cold water in the fridge for a few hours but not overnight.
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