Best 2 Pak Bulgogi Korean Bbq Chicken Tacos With Spicy Slaw And Sriracha Aioli Recipes

**Pak Bulgogi Korean BBQ Chicken Tacos with Spicy Slaw and Sriracha Aioli: A Symphony of Flavors**

Get ready to tantalize your taste buds with Pak Bulgogi Korean BBQ Chicken Tacos, a culinary masterpiece that seamlessly blends the vibrant flavors of Korean barbecue with the comforting goodness of tacos. This delectable dish features tender chicken marinated in a savory blend of soy sauce, garlic, ginger, sesame oil, and gochujang (Korean chili paste), grilled to perfection and nestled in warm tortillas. The tacos are adorned with a refreshing spicy slaw, a delightful fusion of shredded cabbage, carrots, red onion, and a tangy dressing spiked with Sriracha. To complete the flavor symphony, a luscious Sriracha aioli, a creamy concoction of mayonnaise, sour cream, Sriracha, and lime juice, adds a luscious finishing touch. This recipe is a culinary adventure that promises an explosion of flavors in every bite, leaving you craving for more.

Here are our top 2 tried and tested recipes!

CHICKEN THIGH BULGOGI TACOS

Chicken Thigh Bulgogi Tacos image

These chicken thigh tacos are easy to whip up and full of fresh Asian flavor.

Provided by Issaarnold

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

¼ cup white wine vinegar
1 teaspoon white sugar, or more to taste
salt and ground black pepper to taste
2 Persian cucumbers, halved and thinly sliced
1 tablespoon olive oil
1 (8 ounce) package shredded red cabbage
4 scallions, sliced, whites and greens separated
1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes
1 cup Korean bulgogi sauce
⅓ cup sour cream
1 tablespoon water
½ tablespoon sriracha sauce, or to taste
8 (6 inch) flour tortillas, or more as needed

Steps:

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

Nutrition Facts : Calories 270 calories, Carbohydrate 22.3 g, Cholesterol 55.5 mg, Fat 11.9 g, Fiber 2 g, Protein 18.2 g, SaturatedFat 3.6 g, Sodium 403 mg, Sugar 2.4 g

KOREAN BULGOGI TACO RECIPE

Korean Bulgogi Taco Recipe image

Provided by Food Network

Categories main-dish

Time 3h35m

Yield 12 to 15 tacos

Number Of Ingredients 19

Ingredients

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

Steps:

Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling later on.
Use a good quality marinade: The marinade is what gives the chicken its flavor, so make sure you use a good one. The recipe in the article uses a combination of soy sauce, brown sugar, garlic, ginger, and gochujang (Korean chili paste). You can adjust the ingredients to your own taste.
Cook the chicken over medium heat: This will help to prevent the chicken from burning. You can cook the chicken in a pan on the stovetop or on a grill.
Make the spicy slaw and sriracha aioli while the chicken is cooking: This will save you time and ensure that everything is ready when the chicken is done.
Serve the chicken tacos with your favorite toppings: Some popular toppings include shredded cabbage, carrots, cucumbers, cilantro, and lime wedges.

Conclusion:

These Korean BBQ chicken tacos are a delicious and easy-to-make weeknight meal. The chicken is flavorful and juicy, the slaw is spicy and refreshing, and the sriracha aioli adds a creamy and flavorful touch. Serve these tacos with your favorite toppings for a complete and satisfying meal.