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Korean Chicken Taco Recipe

October 10, 2010 by Jeanette 4 Comments

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This Korean Chicken Taco recipe was inspired by a similar taco I sampled in California at the farmer’s market.

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 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:

Print

Korean Chicken Tacos

* Gochujang can be found in the Asian section of supermarkets, Asian markets, and online.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 35 minutes
Servings 6
Calories 324 kcal

Ingredients

Chicken Marinade:

  • 1/3 cup Korean red pepper paste gochujang*
  • 1/3 cup rice wine vinegar
  • 2 1/2 tablespoons organic cane sugar
  • 2 tablespoons sesame oil
  • 1 pound skinless boneless chicken breast, cut into 1" pieces
  • 1 1/2 tablespoons olive oil

Cabbage Salad Vinaigrette:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon organic cane sugar
  • 2 teaspoons sesame oil

Cabbage Salad:

  • 2 cups shredded Chinese Napa cabbage
  • 1/2 cup finely diced Vidalia onion
  • 1/4 cup minced scallions
  • 2 tablespoons finely chopped cilantro

Taco Sauce:

  • 1/4 cup marinade that was set aside
  • 1-2 teaspoons water

To Serve:

  • chopped tomatoes
  • 10-12 taco-size organic flour or corn tortillas slightly warmed

Instructions

Chicken Marinade:

  1. Mix Marinade ingredients together. Set aside 1/4 cup of marinade for making taco sauce. Add chicken to remaining marinade and toss; put in Ziploc bag or container and refrigerate for 2 hours, turning once in a while to fully coat chicken.
  2. When ready to cook chicken, drain excess marinade from chicken. Heat oil in cast iron skillet. Place chicken in single layer and cook until done, about 5-7 minutes. Do not overcook. Cut into smaller pieces if desired.

Cabbage Salad:

  1. Whisk Cabbage Salad Vinaigrette ingredients together. In a large mixing bowl, toss together Cabbage Salad ingredients. Sprinkle vinaigrette over top of salad and toss, using more or less depending on your taste.

Taco Sauce:

  1. Stir water into reserved marinade, one teaspoon at a time, until desired consistency is reached.

To Serve:

  1. Place tortilla on a plate and top with chicken, tomatoes, cabbage salad, and a drizzle of taco sauce.

Recipe Notes

Adapted from Hankook Taqueria, Atlanta, as seen in the NY Times, 7/28/10; in addition to marinading the chicken in gochujang, I used it in the taco sauce to give the tacos a richer, deeper flavor.

Nutrition Facts
Korean Chicken Tacos
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 612mg27%
Potassium 369mg11%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 9g10%
Protein 18g36%
Vitamin A 150IU3%
Vitamin C 8.6mg10%
Calcium 67mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Korean Taco Toppings
Chinese Napa Cabbage

If you like this Korean Chicken Taco recipe, you might also like:

Korean Lettuce Wraps

Korean Lettuce Wraps

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Filed Under: Asian, chicken, dairy-free, Dinner, healthy choices, main courses

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Comments

  1. Susie Bee on Maui says

    October 13, 2010 at 6:10 pm

    Don't you just love the Ferry Building Farmer's Market? Never had a Korean Taco but adding to the "to try" list!

    Reply
  2. Nevine @ Tableya says

    September 20, 2011 at 2:33 pm

    I really like the idea of Asian inspired tacos, it looks really yummy:)

    Reply
  3. Stephanie says

    October 11, 2012 at 10:58 am

    I’ve tried many versions of these Korean tacos and they’re always a good and quick eat. My friend actually opened up a Korean taco food truck in Asbury Park NJ!

    Reply
  4. Julie Saldana says

    January 4, 2019 at 11:37 am

    I used to eat Taco Mexico, I was surprised to know about Taco Korea. It is important to create the unique flavor of KOREAN CHICKEN TACO that you must find the right Korean spices. I think this is a great dish, I will soon start working right away and enjoy it. Can’t wait anymore.

    Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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