Not Your Traditional Korean Tacos

By • June 13, 2012 • 0 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

  • 4-5 chicken thighs
  • 6 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic
  • 1 tablespoon flour
  • pinches black pepper
  1. Whisk together all ingredients 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
  • pinches 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 saute pan and add the onions. Let the onions sizzle for 30-40 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 saute the onions for 10-15 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 2-3 days, but they both taste best when fresh.
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