Kickin’ Korean BBQ Tacos
Find the perfect fusion of Korean flavors in a taco with our Kickin' Korean BBQ Tacas recipe. This easy street food-inspired dish is sure to be a hit at your next gathering!
Allergens
Soy (Soy Sauce), Dairy (Blue Cheese - optional)
Ingredients
- 8 small corn tortillas 1 lb boneless, skinless chicken thighs 1/2 cup gochujang (Korean chili paste) 1/4 cup soy sauce 3 tablespoons sugar 3 tablespoons rice wine vinegar 1 tablespoon minced garlic 1 tablespoon minced ginger 1 teaspoon sesame oil 1 teaspoon black pepper 2 green onions, thinly sliced 1/2 cucumber, thinly sliced 1/2 cup shredded carrots 1/4 cup chopped fresh cilantro 1/4 cup crumbled blue cheese (optional)
Instructions
- In a large bowl, whisk together gochujang, soy sauce, sugar, rice wine vinegar, minced garlic, ginger, sesame oil, and black pepper. Add the chicken thighs to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat a grill or grill pan over medium high heat. Grill the marinated chicken until fully cooked and slightly charred, about 4 5 minutes per side. Remove from the grill and let it rest for a few minutes before thinly slicing.
- Warm the tortillas on the grill for about 10 seconds per side or in the microwave for 20 30 seconds. Assemble the tacos by layering sliced chicken, gochujang marinade, green onions, cucumber, shredded carrots, and blue cheese (if using) onto each tortilla.
- Serve immediately and enjoy!
Chef’s Insight
The secret to this recipe is allowing the chicken to marinate long enough to absorb the flavors, so don't be afraid to let it rest for a bit longer than 30 minutes if needed.
Notes
This recipe can easily be doubled or tripled to serve a larger crowd.