Spicy Korean Chicken Tacos

$- 1 pound boneless, skinless chicken thighs - 4 tablespoons gochujang (Korean chili paste) - 2 tablespoons soy sauce - 1 cup shredded red cabbage - 1 large carrot, julienned - Fresh cilantro leaves - 1 cup cooked jasmine rice - 8 small corn tortillas - Lime wedges For these spicy Korean chicken tacos, I love using chicken thighs. They stay juicy and tender. Gochujang gives the tacos a kick. This chili paste adds depth and heat. Soy sauce balances the flavors with its savory touch. Fresh veggies make a big difference. Shredded red cabbage adds crunch. Julienned carrots bring sweetness. Fresh cilantro leaves add a burst of freshness. Don’t forget the rice! Cooked jasmine rice serves as a great base. Corn tortillas hold everything together. Lime wedges finish the dish with a zesty squeeze. These ingredients create a tasty and satisfying meal. {{ingredient_image_2}} Start by making the marinade. In a mixing bowl, whisk together: - 4 tablespoons gochujang (Korean chili paste) - 2 tablespoons soy sauce - 1 tablespoon honey - 2 tablespoons sesame oil - 1 tablespoon minced garlic (about 3 cloves) - 1 teaspoon freshly grated ginger This mix adds a punch of flavor to the chicken. It’s key to let the flavors blend well. A good marinade makes all the difference in taste. Next, take your chicken thighs and coat them in the marinade. Make sure each piece is covered. Then, cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For the best taste, leave it for up to 2 hours. The longer it sits, the more flavor it will soak up. When you’re ready to cook, heat a grill or skillet over medium-high heat. Add the marinated chicken thighs. Cook each side for about 5-7 minutes. You want the chicken to reach an internal temperature of 165°F. Once done, take it off the heat and let it rest. This keeps the chicken juicy and tender. While the chicken rests, it’s time to warm the tortillas. Place them in a dry skillet over medium heat. Warm each side for about 30 seconds until soft. You can also wrap them in foil and heat them in the oven if you prefer. This step is key for a great taco texture. Now comes the fun part—assembling the tacos! Start with a warm tortilla. Add a scoop of cooked jasmine rice as a base. Then layer on the sliced chicken. Follow with shredded red cabbage, julienned carrots, and cucumber slices for a nice crunch. Top the tacos with fresh cilantro leaves and a squeeze of lime juice. This adds a burst of flavor. Serve them warm on a rustic wooden board or platter. For more heat, offer a small bowl of extra gochujang on the side. Enjoy your tasty creation! To achieve a charred finish, use high heat. This helps caramelize the sugars in the marinade. Grilling is best for that smoky flavor. If using a skillet, make sure it’s hot before adding the chicken. This helps to sear the meat nicely. Flip the chicken only once to get even cooking. - Preheat your grill or skillet well. - Cook chicken for 5-7 minutes on each side. - Look for a nice golden-brown color. Marinating is key for flavor. For more spice, increase marination time. Aim for at least 30 minutes to soak in the flavor. For a stronger taste, let it marinate for up to 2 hours. - Marinate in the fridge for safety. - For a quick meal, 30 minutes is fine. - Room temperature can work, but it may not be as safe. Try different bases for your tacos. Instead of jasmine rice, consider quinoa or cauliflower rice for a twist. Layering toppings adds fun and flavor. Start with rice, then chicken, and finish with veggies. - Use quinoa or cauliflower rice instead of jasmine rice. - Top with shredded cabbage, carrots, and cucumbers. - Add fresh cilantro and lime juice last for brightness. Pro Tips Marinate Longer for More Flavor: For maximum flavor, consider marinating the chicken for up to 2 hours or even overnight. This allows the spices to deeply penetrate the meat. Use Fresh Ingredients: Fresh herbs and vegetables enhance the taste and presentation of your tacos. Opt for fresh cilantro and crisp veggies for a vibrant, crunchy texture. Adjust the Heat: If you prefer milder tacos, reduce the amount of gochujang in the marinade. Alternatively, serve additional gochujang on the side for those who enjoy extra spice. Perfectly Warm Tortillas: To achieve the best texture, warm your tortillas just before assembly. This makes them pliable and prevents them from cracking when filled. {{image_4}} You can switch up the chicken for other proteins. Pork, tofu, or shrimp work well. If you choose pork, use tender cuts like pork belly or loin. For tofu, select firm or extra-firm tofu. Shrimp cooks quickly and adds a nice twist. Adjust cooking times based on what you use. Chicken needs about 5-7 minutes. Pork may take 8-10 minutes, and shrimp only needs 3-4 minutes. Feel free to play with flavors. Instead of gochujang, try sriracha or a different chili paste. This change can give you a new taste. Adding spices like cumin or coriander can enhance the dish. Fresh herbs like basil or mint can also brighten flavors. Experimenting keeps your tacos exciting and unique. You can make spicy Korean chicken tacos gluten-free easily. Just use gluten-free soy sauce or tamari. For a vegan or vegetarian option, swap the chicken for marinated jackfruit or more tofu. Both options bring great texture and flavor. You can enjoy these tacos no matter your dietary needs! After enjoying your spicy Korean chicken tacos, store the leftovers properly. Place the marinated chicken in an airtight container. You can keep the taco components, like the tortillas and veggies, in separate containers. This way, the flavors stay fresh. The chicken lasts for up to three days in the fridge. To reheat the chicken, use a skillet over medium heat. This method keeps the chicken juicy and full of flavor. For the tortillas, warm them in the skillet for about 20 seconds on each side. This ensures they stay soft and tasty. You can freeze the marinated chicken if you want to save it for later. Place it in a freezer-safe bag, removing as much air as possible. It’s best to use it within three months. When ready to cook, thaw it overnight in the fridge. Then, follow the cooking instructions as usual. Gochujang is a thick, red paste made from fermented chili peppers, glutinous rice, and soybeans. It has a sweet, spicy, and slightly earthy flavor. You can find gochujang in Asian grocery stores or the international aisle of larger supermarkets. Some online retailers also offer it, making it easy to get. Yes, you can prepare spicy Korean chicken tacos ahead of time. Marinate the chicken in advance and store it in the fridge. You can also cook the chicken a day before and keep it in the fridge. For the best flavor, reheat the chicken gently before serving. You can warm the tortillas just before assembly for freshness. For side dishes, consider serving: - Mexican street corn salad - Sweet potato fries - Kimchi for a spicy kick For beverages, try pairing the tacos with: - A light lager or pale ale - Iced tea with lime - Sparkling water with fresh fruit slices These options will enhance your meal and create a great dining experience. In this blog post, I shared how to make spicy Korean chicken tacos, featuring chicken thighs, gochujang, and fresh veggies. We discussed the steps for marinating and cooking, along with tips for perfect tacos every time. Remember, you can switch proteins or adapt flavors to suit your taste. Enjoy experimenting with different ingredients and techniques. These tacos are fun, flavorful, and perfect for any meal. Try them out, and let your creativity shine in the kitchen!$

Delicious tacos filled with spicy marinated chicken and fresh vegetables.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Korean

Servings 4

Calories 350 kcal

Ingredients

1 pound boneless, skinless chicken thighs
4 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon freshly grated ginger
1 cup cooked jasmine rice
8 small corn tortillas
1 cup shredded red cabbage
1 large carrot, julienned
0.5 cucumber thinly sliced
to taste fresh cilantro leaves for garnish
to serve lime wedges

Instructions

Prepare the Marinade: In a medium mixing bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until well blended.
Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes.
Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook each side for about 5-7 minutes, or until fully cooked through.
Warm the Tortillas: While the chicken is resting, place the corn tortillas in a dry skillet over medium heat. Warm them for about 30 seconds on each side.
Slice the Chicken: After resting, slice the cooked chicken into thin strips.
Assemble the Tacos: On each warmed tortilla, add a scoop of jasmine rice, layer with sliced chicken, shredded red cabbage, julienned carrots, and cucumber slices.
Garnish and Serve: Top each taco with fresh cilantro leaves and a squeeze of lime juice. Serve immediately.

Notes

Arrange the tacos on a rustic wooden board or platter. Serve with lime wedges alongside and a small bowl of extra gochujang for those who enjoy a bit more heat.

Keyword chicken, Korean, spicy, tacos