Tacos with Gochujang Chicken
Attention, spicy food fans! You will love these fusion tacos with spicy Korean chicken! Complete your Korean meal with fermented vegetables (kimchi) and pickled radish (daikon) from Korea.
2 persons
1 hour
Korea
Ingredients
Based on 2 persons
- 5-6 taco shells
- 400g chicken thighs
- 1 onion
- ½ carrot
- ½ cucumber
- ½ yellow bell pepper
- 2 tomatoes
- 1 bag grated mozzarella
- Oil
- Sesame seeds
Sauce mix:
- 3 Tbsp gochujang base sauce
- 1 Tbsp sesame oil
- 2 Tbsp mirin
- 2 Tbsp soju/sake
- 1 tsp apple vinegar
- 1 tsp garlic, finely chopped
Side dishes:
- Kimchi
- Yellow pickled daikon
- Cut the onions and carrot into fine strips and cube the chicken thighs. Cut the tomatoes and cucumber into slices. Cut the bell pepper into strips, then cube it. Mix the ingredients for the sauce in a bowl and set aside.
- Heat oil in a pan over medium-high heat and add the onions. Stir-fry the onions for 2 minutes, then add the chicken pieces. Stir-fry the chicken until it is just done, then pour in the sauce mix. Scoop well and let the sauce thicken a bit. Add some mozzarella, then scoop well again.
- Heat the taco shells according to the instructions on the package. Fill the tacos with the vegetables and chicken. Sprinkle some sesame seeds on top. Serve with kimchi and yellow pickled daikon.