KOREAN CHICKEN TACOS
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. "I thought tacos might be a way to get Korean food on everybody's table," Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.
Provided by John T. Edge
Categories dinner, lunch, tacos, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
- For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
- Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
- In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1471 milligrams, Sugar 20 grams, TransFat 0 grams
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