Korean marinated pork and ssamjang sauce come together in a fresh tortilla to make a culinary fusion taco.
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It’s Springing! OK, it’s really Summer. My favorite time of the year might be those weeks you can go into your garden and shop for dinner. Buttercrunch lettuce did really well this year. I love the crunchy texture and it’s great for tacos when you need a little something extra.
This time I made a simple taco with a little shortcut, the food processor. I cubed a pork roast then pulsed it in the food processor a few times until the meat was minced but not ground. This is a nice technique if you are ever concerned your meat might be tough. After marinating overnight with some classic Korean ingredients, I stir fried the meat in a hot skillet and served it with some fresh tortillas, onions, cilantro and a ssamjang sour cream sauce. Mr. Craftiness approved, my official recipe tester.
Ssamjang is a beautiful and pungent condiment common in Korean cooking. I tamed this strong sidekick with sour cream to better suit the flavorful marinated pork in this recipe. Made with fermented soybean paste called doenjang, ssamjang is very distinctive in it’s many layers of flavor. It is sweetened with honey, sugar or rice syrup, spiced with gochujang or Korean pepper flakes. It is rounded off with sesame oil, garlic and scallions. Ssam means wrap and jang means paste so you often see this condiment rolled up with some savory stuffings inside a lettuce leaf. I love to use this in other cuisine such as tacos. If you find a new use for this under utilized sauce, leave a comment, I would love to see what you come up with.
If you are in the mood to try something different, try a Traditional Honduran Baleadas.
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