Korean Food Truck

Korean Food Truck Taco

Yield: 6 servings


  • 12 large eggs, beaten
  • 1 oz. Golden Mountain Seasoning (or mix 1/2 oz. light soy sauce with 1/2 oz. fish sauce)
  • 1 oz. peanut oil
  • 6 oz. ground pork
  • 1 bunch green onions, sliced, white part only
  • 1 tbsp. minced ginger
  • 1 clove garlic, minced
  • 3 oz. gochujang hot sauce
  • 1 oz. mirin
  • 1/2 tbsp. brown sugar
  • 1/2 c. finely chopped kimchee
  • 12 small flour tortillas
  • 6 oz. Chihuahua cheese

For garnish (optional)

  • Grated daikon radish
  • Fresh bean sprouts
  • Cilantro leaves
  • Wedges of lime


  1. Mix the gochujang with the mirin and sugar and taste to adjust seasoning. Set aside.
  2. Beat together eggs with Golden Mountain Seasoning.
  3. In a nonstick skillet over medium-high heat, heat the oil till shimmering. Add the onion and ginger and cook until fragrant. Add the garlic and cook just until you can smell it, then add the pork.
  4. Cook the pork, breaking it up into crumbles as you go, until cooked through and beginning to brown and crisp on the edges.
  5. Pour the egg mixture into the pan and cook and scramble eggs with the pork mixture until eggs are firm throughout with no visible egg liquid remaining. Keep warm
  6. For the tortillas: In a small nonstick skillet, sprinkle 1/2 ounce of cheese onto the skillet, and top with one tortilla. Cook over medium-high heat until the cheese is melted and has created a golden-brown crust on the tortilla. Repeat for remaining tortillas and hold on a rack over a sheet pan in a 200° F oven.
  7. To assemble: For each plate, place two tortillas, cheese side up on the plate, and top with a small spoonful of the egg mixture, then sprinkle with chopped kimchee and drizzle with sauce. Serve 2 tacos per person, with a small bowl of garnishes on the side.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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