Not Your Traditional Korean Tacos

By • June 13, 2012 • 5 Comments

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Author Notes: Let's face it: Korean tacos were about the least traditional tacos you could get, until the Kogi truck rolled out in LA. Now they're a food-fusion staple. These Korean tacos, however, were inspired by a food truck on my college campus and cobbled together by my roommate who was obsessed with them. The amazing mix of flavors makes these tacos uniquely delicious!gabsimonelouise

Serves 6

The Chicken

  • 6 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic
  • 1 tablespoon flour
  • Pinch black pepper
  • 4 to 5 chicken thighs
  1. Whisk together all ingredients except chicken in a large pot. Cover and marinate chicken overnight.
  2. While you are making the toppings, bake the chicken at 400° F for about 20 minutes. Once done, cool slightly, then shred or cut chicken into strips.

The Toppings and Assembly

  • 2 jalapeños, stemmed, seeded, and chopped
  • 5 cloves garlic
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon white or rice vinegar
  • 1 cup packed fresh cilantro leaves
  • 1/4 cup Thai coconut milk
  • Pinch salt
  • 1 cup shredded cabbage, red or green
  • 1 cup shredded carrots
  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons sugar
  • 1 lime, juiced
  • 1/4 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1/2 large onion, cut in half, then sliced thinly
  • 12 corn tortillas
  1. Topping 1: Salsa Verde. Blend ingredients from the jalapeños through the pinch of salt in a blender or food processor. Taste for seasonings and adjust as needed.
  2. Topping 2: Asian Slaw. Combine shredded cabbage and carrots in medium bowl. Whisk ingredients from the rice vinegar through the ground ginger in a small bowl. Pour over cabbage and carrots and toss.
  3. Topping 3: Caramelized (or "Grilled") Onions. To properly caramelize the onions, heat the olive oil over medium in a sauté pan and add the onions. Let the onions sizzle for 30 to 40 minutes, stirring occasionally. The onions are done when they are reduced in volume by about half, and are sweet and golden-brown. In a pinch, just heat the olive oil on medium-high heat and sauté the onions for 10 to 15 minutes. They will be crunchier and have more of a "grilled" look and taste, with some burnt ends.
  4. Assembly: Throw the chicken and toppings on a corn tortilla and enjoy! The salsa and the slaw will keep in the fridge for 2 to 3 days, but they both taste best when fresh.
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about 1 month ago Lisa

Delicious! The thigh meat has so much flavor and inexpensive. Only note I would add is we prefer a little more heat. Next time I will add sliced jalepenos on top or scheschuan peppers to the green sauce.

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about 1 month ago Chloroph

Holy shit. The flavors. Wow. Just wow. What college campus had a food truck that makes this? I am ready to apply there...

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about 1 month ago gabsimonelouise

Haha, the college I went to was Cal Poly San Luis Obispo in California. Most of the food on campus was not much to speak of (besides the dairy and meat products produced by the ag students) but if you ever want to go to a college with good food in the town, San Luis Obispo is IT! They have one of the best farmer's markets in the country and restaurants that prepare food fresh from local producers every day. It's the way of life there, not just because local and organic is hip and cool...anyway, glad you liked the recipe! I owe it all to my roommate!

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about 1 month ago abeneplacito

looks delicious (and simple). do you leave the chicken skin on, or remove?

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about 1 month ago gabsimonelouise

I take it off or just buy plain chicken thighs!