Not Your Traditional Korean Tacos

June 13, 2012
Photo by James Ransom
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
  • 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
In This Recipe
  1. The Chicken
  2. Whisk together all ingredients except chicken in a large pot. Cover and marinate chicken overnight.
  3. 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.
  1. The Toppings and Assembly
  2. 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.
  3. 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.
  4. 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.
  5. 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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