Cooked - Korean Tacos Recipe

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Korean Tacos Recipe

10.0

1 ½ pounds chicken thighs, sliced thin (easiest to do when partially frozen) See notes for vegan.

½ cup of pear, grated (or Asian pear is traditional, apple works too) Optional but adds texture and flavor

¼ cup soy sauce or GF liquid aminos

1 ½ tablespoons brown sugar (coconut sugar or maple syrup works too)

2 tablespoons toasted sesame oil

1 teaspoon rice vinegar

2 garlic cloves, pressed or minced

1 tablespoon fresh ginger, grated or minced

1 tablespoon gochujang pepper paste ( or sub garlic chili paste)

½ cup greek yogurt or sour cream

2 tablespoons mayo

1 teaspoon gochujang paste

1 teaspoon sesame oil

½ teaspoon sugar

1 teaspoon rice vinegar or lime juice

Flour tortillas (or your favorite tortillas)

Shredded purple cabbage (or green cabbage)

Green onions, thinly sliced

Avocado slices

Grated carrots and radishes

Fresh cilantro

Toasted sesame seeds

In a large bowl, mix grated pear, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang paste. Add sliced chicken and let marinate at least 30 minutes or overnight ( best!) in the fridge.
In a small bowl, mix Greek yogurt, mayo, gochujang paste, sesame oil, sugar, rice vinegar whisk until smooth.
Heat a heavy skillet to medium-high heat. Add chicken and all the marinade, stirring every minute or so for about 5 minutes until sauce begins to reduce. Turn the heat down and cook until the sauce mostly cooks down and the chicken is cooked through and nicely coated, about 3-5 minutes.

Course🍽️Main Course

Diets🥜Nut-free...

Category🌮Tacos

CuisineKorean-mexican Fusion

Occasions🍽️Casual Dining🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 71 weeks ago

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