Korean Chicken Tacos

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.

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 cup minced scallions
2 tablespoons finely chopped cilantro


Taco Sauce:

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


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

* Gochujang can be found in the Asian section of supermarkets, Asian markets, and online.

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. 

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.

Whisk 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.

To make Taco sauce, stir water into reserved marinade, one teaspoon at a time, until desired consistency is reached.

To serve, place tortilla on a plate and top with chicken, tomatoes, cabbage salad, and a drizzle of taco sauce.

This printable recipe is from Jeanette's Healthy Living.