Korean Chicken Tacos

Recipe from Hankook Taqueria

Adapted by John T. Edge

Updated March 27, 2017

Total Time
30 minutes, plus 2 to 4 hours’ marinating
Rating
5(344)
Comments
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The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. “I thought tacos might be a way to get Korean food on everybody’s table,” Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta. —John T. Edge

Featured in: The Tortilla Takes a Road Trip to Korea

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Ingredients

Yield:6 servings

FOR MARINATING CHICKEN

  • ¼ cup Korean red pepper paste (gochujang, available in Korean markets)

  • ¼ cup white vinegar

  • ¼ cup sugar

  • 2 tablespoons sesame oil

  • 1 pound skinless, boneless chicken

FOR THE VINAIGRETTE

  • ¼ cup soy sauce

  • ¼ cup white vinegar

  • ¼ cup sugar

  • 1 tablespoon sesame oil

  • 1 ½ teaspoons hot red-pepper flakes

TO SERVE

  • 3 leaves green leaf lettuce, shredded

  • 1 cup shredded green Napa cabbage or other cabbage

  • ½ cup diced Vidalia or other sweet onion

  • ¼ cup sliced scallions

  • 2 tablespoons chopped cilantro

  • 6 burrito-size or 12 taco-size flour tortillas

  • ¼ cup Monterey Jack cheese

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

46 grams carbs; 62 milligrams cholesterol; 493 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 2 grams fiber; 1470 milligrams sodium; 22 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.

  2. Step 2

    For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.

  3. Step 3

    Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into ¾-inch dice.

  4. Step 4

    In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.

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Ratings

5 out of 5
344 user ratings
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Comments

Jessie

This was easy and delicious. I doubled the recipe and still didn't have enough for my family of 5. I put my chicken thighs on a cooking pan lined with foil and a rack on top of it, broiled it for about 5 minutes on each side and had easy cleanup.

Really delicious

Caramelized some onions before adding the chicken, and it was really exceptional. Also recommend rice vinegar in lieu of plain white. Delicious!

Mary B

A big hit with my family, especially the kids. The salad topping can be made a million different ways: carrot shreds, cucumber matchsticks, cilantro, romaine, whatever you have on hand.

CBR

Delicious! Made recipe as written in air fryer. I let the chicken marinade for 3 hours. Used red pickled onions in addition to other toppings. Was dubious about cheese but it was great! Family loved it and stole the leftovers.

Amy

Super tasty idea but I messed with the ratios. I used less sugar than the recipe called for in both the marinade and the vinaigrette. The marinade was a bit flat so I added ginger and some apple, and blended it all together. I also held back some marinade because the recipe made so much. I mixed some with mayo and sriracha as an additional topping. This was super easy and very tasty, and I will probably make it again, with those tweaks.

BK

Bonkers good, and not too spicy for my delicate flower of a husband. Got busy and the chicken sat in the marinade for about 26 hours and it was just fine.

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Credits

Adapted from Hankook Taqueria, Atlanta

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