|Korean Chicken Tacos|
I recently tried my hand at a Korean Chicken Taco recipe after tasting my first Korean taco at the Ferry Plaza Farmers Market in San Francisco, California, which features a wide selection of artisan street food, in addition to fresh produce, meats, bread, cheese, and more. It was amazing to see how long the lines were at some of the most popular food stands.
One stand that caught my eye was Namu, a Korean stand, featuring “Real Korean Tacos” made with kalbi short ribs, seasoned rice, pickles and kimchee remoulade.
As an East Coaster, I’d heard about the popular Korean taco trucks in California (Koji Korean BBQ-To-Go is the most well known), and wanted to try to make a healthier, tasty version of Korean Chicken Tacos at home by substituting chicken for the fattier beef short ribs without sacrificing the rich flavor.
|Korean Red Pepper Paste (Gochujang)|
Korean Chicken Tacos are a great way to get everyone involved at the dinner table, with all the toppings laid out on the table, and everyone helping themselves to their favorite toppings. It’s also a great way to get kids to eat their vegetables, which in this recipe, includes tomatoes and napa cabbage.
Although this taco recipe is not authentically Korean, it is reminiscent of Korean bo ssam, pork wrapped in lettuce leaves with toppings and a red pepper sauce.
Here’s my take on Korean Chicken Tacos:
|Korean Taco Toppings|
|Chinese Napa Cabbage|
Chicken Taco Recipes and More:
Blessings Abound’s Slow Cooker Chicken Tacos
Everyday Southwest’s Pollo Asado Tacos
Serious Eats’ Mushroom Rajas and Corn Tacos
Anti-cancer Ingredients: Cabbage, Onions, Scallions, Tomatoes