Tacos in South Korea
Tacos in South Korea went from a rarity in the mid-2000s to an established part of Seoul's dining scene, ranging from casual taquerías near Hongik University and bars in Itaewon to Mexican restaurants recognized by the Michelin Guide for their handmade tortillas.
Development
Writing in 2015, Time Out Seoul observed that only about a decade earlier, finding any taco in the city at all had been a notable event, but that Mexican restaurants had since multiplied enough for diners to be choosy. Among the places it recommended were Gusto Taco, which began as a tiny four-person restaurant near Hongik University and later opened a second branch by Sangsu Station, with pork tacos as its best seller, and Volstead, a basement speakeasy in Itaewon where a Los Angeles-born cook served carnitas tacos and chimichangas. The guide noted that limes, essential to tacos, were hard to source in Seoul at the time.
The Korean taco, a Korean barbecue and Mexican hybrid, was popularized not in Korea but in Los Angeles, by Roy Choi's Kogi truck in 2008, reflecting the closeness of Korean and Mexican communities there. Gusto Taco, run by a couple named Aaron and Hye Jin, gradually added grilled steak tacos, quesadillas, fajita platters and burrito bowls to its menu, while El Pino 323, near Aeogae Station in Mapo-gu, was described as a serious Mexican restaurant worth seeking out.
Recognition
By the mid-2020s Mexican cooking in Seoul had reached fine-dining level. In the 2026 Michelin Guide South Korea, Escondido in Yongsan-gu holds one star; the guide says its chef trained in Mexico and singles out its nuanced use of tortillas and mole. Mattdol in Seongdong-gu received a Bib Gourmand for affordable cooking; its chef, Chang-yun Lee, kneads masa and presses tortillas by methods learned in Mexico, and pairs tacos and tostadas with Korean seasonal ingredients. The guide suggests pairing Escondido's dishes with tequila, mezcal or cocktails, a sign of how far the city's agave culture has also developed.
Recipe
Ingredients
- 600 g pork shoulder, thinly sliced
- 2 tbsp gochujang
- 1 tbsp gochugaru (Korean chile flakes)
- 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice vinegar
- 3 garlic cloves and 1 tsp ginger, grated
- 1 tbsp sesame oil
- 1 cup chopped kimchi
- 12 small corn tortillas
- Cilantro, sliced green onion, lime wedges
Steps
- Mix gochujang, gochugaru, soy sauce, sugar, vinegar, garlic, ginger and sesame oil. Toss with the pork and marinate 2 hours.
- Cook the pork in a very hot skillet in batches until caramelized and cooked through, about 3 minutes per batch.
- Briefly fry the kimchi in the same pan.
- Warm the tortillas on a dry pan.
- Fill with pork and kimchi and top with cilantro, green onion and a squeeze of lime.
A Korean-flavored home taco; Seoul's Michelin-listed Mexican restaurants cook more traditional Mexican dishes.
Where to try it
- Escondido, Seoul (Yongsan-gu): Mexican restaurant with one Michelin star (2026 guide).
- Mattdol, Seoul (Seongdong-gu): Bib Gourmand taquería of chef Chang-yun Lee, known for handmade tortillas.
- Gusto Taco, Seoul (Seogyo-dong): Early taquería near Hongik University.
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "The best Mexican food in Seoul". Time Out Seoul. Retrieved 2026-10-10.
- "Escondido – Seoul - a MICHELIN Guide Restaurant". Michelin Guide. Retrieved 2026-10-10.
- "Mattdol – Seoul - a MICHELIN Guide Restaurant". Michelin Guide. Retrieved 2026-10-10.
- "Chef Roy Choi on the rise of Korean food: 'Nobody can hate on a taco'". The Splendid Table. Retrieved 2026-10-10.