Samgyeopsal Crunchwrap Supreme

Taco Bell’s late-night classic gets a Korean soul food remix with samgyeopsal, gochujang nacho cheese, and spicy sauce.

The Crunchwrap Supreme is TikTok royalty. It’s crispy on the outside, melty inside, all in a perfect handheld fold. My remix wraps tender thinly sliced pork belly, spicy dadaegi sauce, and gochujang nacho cheese in a tortilla. Pan fry it to golden perfection…its street food meets drive-thru meets Seoul.

Ingredients

Serves 2

Pork Belly

250g skinless pork belly, thinly sliced, trimmed (or skinless, boneless pork belly partially frozen and sliced about ¼-inch, ½ cm thick)

Dadaegi Spicy Sauce

1 Tbsp (20g) soy sauce
1 tsp (8g) gochugaru, Korean chili flakes
1 tsp (4g) thinly sliced Korean green (or jalapeno) and red (or Fresno) chilies
1 tsp (5g) rice vinegar
1 stalk (15g) green onion, thinly sliced
1 tsp (5g) roasted sesame oil
¼ tsp (4g) caster sugar
½ tsp (3g) mirim
½ tsp (2g) roasted sesame seeds

Gochujang Nacho Cheese Sauce

6oz (170g) extra-sharp cheddar cheese, grated
¾ cup (180g) evaporated milk, plus more if needed
1½ tsp (9g) gochujang, Korean chili paste
2 tsp (6g) cornstarch

Assembly

4 large (14-inch) flour tortilla wraps
1 Tbsp (15g) roasted sesame oil
10-14 corn tortilla chips, or 2 crispy tostadas
4 Tbsp (60g) sour cream
1 cup (70g) iceberg lettuce, shredded
½ cup (75g) tomatoes, diced
½ cup (55g) extra-sharp cheddar cheese, shredded
¼ cup (50g) cabbage kimchi, drained and chopped finely
2 Tbsp (30g) salted butter
handful (5-10g) coriander leaves, finely chopped, for garnish

Method

First, make the pork belly. If using a whole pork belly, freeze it for 2 hours or until partially frozen; slice into ¼-inch thick strips, about 3-inches long. Set aside.
Meanwhile make the dadaegi sauce. Stir all ingredients together in a small bowl. Set aside. (Note: this sauce may be stored in the fridge for up to 2 weeks.)
Next, make the gochujang nacho cheese sauce. Add the cheese and the evaporated milk, gochujang, and cornstarch to a saucepan. Cook over low heat, whisking constantly, until melted and thickened (about 5 minutes). Add more evaporated milk, if needed, for desired consistency. Remove from heat and set aside in a warm place.
Place a non-stick skillet over medium high heat. Drizzle the pan with a bit of neutral or vegetable oil. Place in the pork belly and cook over high heat for about 3-4 minutes, flipping often, until cooked through and caramelized on the edges. Once done, remove from heat and set aside in a warm place.
To assemble, warm 4 flour tortillas until pliable, according to the package instructions. Cut a 6-inch diameter circle out of two of the tortillas and set aside.
Place the two large full tortillas on a flat surface. Spread the cheese sauce in the center of the wraps, leaving about a 3-inch border around the edge, top with the pork belly, and drizzle with the dadaegi sauce and sesame oil, to taste. Place about 5-7 corn tortilla chips (or a crispy tostada) on top. Dollop the corn chips (or tostada) with a few scoops of sour cream, then top with the lettuce, tomatoes, kimchi, and cheese. Place the 6-inch round cut tortilla on top and then fold the edges of the larger tortilla toward the center in a pinwheel pattern and press to seal closed. Flip the wraps over to hold the seams closed.
Heat up a large non-stick skillet over medium-low heat. Melt the butter in the pan, and place the wrap in seam side down. Fry in the pan until golden brown, about 3-4 minutes and the cheese inside is melted. Flip and fry the other side until crispy brown, about 3-4 minutes. Slice in half with a serrated knife and garnish with fresh coriander leaves. Serve immediately.

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