Korean Tacos
Ingredients
Chicken and Bulgogi Marinade
-
1½
pounds
chicken thighs, sliced thin
-
½
cup
pear, grated (optional)
-
¼
cup
soy sauce
-
1½
tablespoons
brown sugar
-
2
tablespoons
toasted sesame oil
-
1
teaspoon
rice vinegar
-
2
cloves
garlic, pressed or minced
-
1
tablespoon
fresh ginger, grated or minced
-
1
tablespoon
gochujang pepper paste
Gochujang Taco Sauce
-
½
cup
Greek yogurt or sour cream
-
2
tablespoons
mayonnaise
-
1
teaspoon
gochujang paste
-
1
teaspoon
sesame oil
-
½
teaspoon
sugar
-
1
teaspoon
rice vinegar or lime juice
Taco Fixings
-
to taste
flour tortillas
-
to taste
shredded purple or green cabbage
-
to taste
green onions, thinly sliced
-
to taste
avocado slices
-
to taste
grated carrots and radishes
-
to taste
fresh cilantro
-
to taste
toasted sesame seeds
Instructions
- Make the marinade by mixing grated pear, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang paste in a large bowl. Add sliced chicken and marinate for at least 30 minutes or overnight.
- Prepare the taco sauce by combining Greek yogurt, mayonnaise, gochujang paste, sesame oil, sugar, and rice vinegar in a small bowl and whisk until smooth.
- Heat a skillet over medium-high heat and add the marinated chicken along with the marinade. Stir occasionally for about 5 minutes until the sauce reduces. Lower the heat and cook until the chicken is cooked through and coated, about 3-5 minutes.
- Warm the tortillas and assemble the tacos by adding the chicken bulgogi, then top with your favorite vegetables and a dollop of the creamy gochujang sauce.
Nutrition Facts (estimated)
Servings
10-12 tacos
Calories
395
Total fat
18.3g
Total carbohydrates
41.3g
Total protein
16.5g
Sodium
642.7mg
Cholesterol
40mg
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