Korean Pork Tacos: Where Kansas City Meets Seoul in One Funky Bite

“Kimchi’s got the funk,” Guy Fieri declared after biting into one of the most flavor-packed tacos he’s encountered. At Casey Taco, the Korean Pork Tacos have become a Kansas City sensation, blending Korean BBQ traditions with Mexican street food in a way that’s anything but ordinary.

What sets these tacos apart? As Guy observed, you can tell how much time was spent creating each dish. This isn’t a quick assembly line operation—it’s a multi-day labor of love that starts with a seriously loaded slather.

The Overnight Slather That Makes It All Work

The foundation begins with pork loin that gets absolutely drenched in a homemade Korean marinade. The slather combines whole garlic, chili darble, plenty of ginger, soy sauce, onion, rice wine vinegar, and sesame oil. But the real key ingredient? Korean chili powder—that signature gochugaru that gives Korean cuisine its distinctive color and heat. Sugar rounds out the marinade, balancing all that savory punch. The pork rests overnight, soaking up every bit of that complex flavor profile.

Homemade Kimchi: Three Days of Funk

If you think the pork prep is intense, wait until you hear about the kimchi. Casey Taco makes everything in-house, starting with napa cabbage cut down and salted with non-ionized salt in tons of water. This pulls the moisture out and wilts the cabbage, prepping it for the “slurry”—or as they jokingly called it during filming, “the slime.”

The kimchi paste includes rice vinegar, lime juice, ginger, dried chilies, and sliced garlic. The drained cabbage gets dumped right into this mixture along with big chunks of ginger and garlic, green onions, shredded daikon, more Korean chili powder, and sugar. Then it sits for at least three days. As the crew noted, “It’s gonna get funky.” And that funk is exactly what makes these tacos sing.

Building the Perfect Taco

For service, the slathered pork gets cooked up with that homemade kimchi right on top, letting the juices meld together. The assembly includes warm tortillas, baja slaw (and plenty of it), the Korean pork, a ginger-infused hoisin drizzle, fresh cilantro, and toasted sesame seeds. It’s a careful balance of textures and temperatures.

Guy’s verdict? “That’s a good bite. The pork’s a nice play, it’s a good amount of spice.” He praised the smoky fire flavor and how the kimchi complements the tender pork. When it came to capturing authentic Korean flavors, his assessment was clear: “Korean is what you’re trying to invoke—you did it right on.”

Beyond the Korean tacos, Guy also sampled the ahi tuna, calling it “the best.” The overall atmosphere impressed him too, noting customers “become part of the taco family” at this spot run by what he called a “real cool dude with a cool style and that funkin’ flair.”

Tips From the Kitchen

Based on what was shown in this segment, here are the real techniques to take away:

Let marinades work overnight. That extended rest time allows the Korean chili powder, ginger, and soy to penetrate deep into the pork.

Give kimchi at least three days. Real fermentation takes time—don’t rush it if you want that signature funk.

Meld your proteins with kimchi during cooking. Adding the kimchi to the pork while it cooks lets those fermented juices become part of the dish, not just a topping.

For more fusion-forward DDD stops—like a MASSIVE Plate of BBQ Meatloaf or DEEP-FRIED Chicken Cordon Bleu—browse our complete restaurant directory to plan your next Flavortown adventure.