How to Make Chicken Thigh Bulgogi Tacos - A Step-by-Step Guide

If you're a fan of Korean barbecue and tacos, then you're in for a treat with this Chicken Thigh Bulgogi Tacos recipe. This fusion dish combines the spicy, savory flavors of bulgogi marinated chicken thighs with the familiar and comforting vessel of a taco. The result is a mouthwatering combination of Korean and Mexican cuisine that is sure to become a favorite in your household.

Bulgogi, which translates to "fire meat" in Korean, is a beloved dish that features thinly sliced beef or ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 tacos

  • 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

    270 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 56mg
    • Sodium: 403mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 18g
    • Vitamin C: 28mg
    • Calcium: 85mg
    • Iron: 3mg
    • Potassium: 289mg