Quarantine Dinner: Gochujang Tacos

Back when life was simpler and our family smaller, I tried Blue Apron for a bit. One of the recipes that I still think about five years later is their spicy pork tacos with Gochujang. And I just happen to always keep a tub in my fridge. The original recipe calls for a spicy cabbage slaw and sour cream. But seeing as we’re short on all sorts of ingredients these days, I improvised. We also had a lot of left over tortillas from our Babybel quesadillas earlier this week. So tacos it is!

The small bowl shown in the photo is a kid friendly version I made that substituted Gochujang for doubanjiang (sweet fermented bean paste)


  • 1lb ground pork
  • 2 cloves garlic minced into paste
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 1/2 cup chopped scallions
  • 1+ tbs Gochujang
  • 3/4 cup of water
  • Optional: sliced apples
  • Optional: sour cream


  1. Heat wok/large frying pan over med high heat. When pan is smoking hot, add a few tsp cooking oil.
  2. Add ground pork and smoosh it flat into the pan with your spatula. Let it brown for a minute or so. Salt generously. Add scallions. ginger and garlic and start mixing and breaking up the meat. Stab downward with edge of spatula to break it up. Cook 3 min or so until pink mostly gone.
  3. Add 3/4 cup of water and Gochujang to your preferred level of spicy. I used about a tablespoon. Stir and mix until water absorbed. Meanwhile:
  4. Toast tortillas until just puffing. Slice apples.
  5. Remove and serve meat with tortillas and toppings. Or on rice. Or with noodles (mung bean glass noodles with be great with this).

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