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Korean Bulgogi Chicken Tacos | Street Food with Kimchi Slaw
(0)
25 min
Quick
Gurkerl Küche
Saftig mariniertes Hendl in würzig-süßer Bulgogi-Sauce trifft auf warmen Tortillas auf pikanten Kimchi-Krautsalat und cremige Gochujang-Mayonnaise – ein legendärer K-Streetfood-Klassiker!
Ingredients
Preparation method
Marinating & kimchi slaw
Peel the fresh garlic and finely grate it; finely grate the ginger as well. In a bowl, stir together the soy sauce, cane sugar, sesame oil, and the grated garlic and ginger into a smooth Bulgogi marinade.
Pat the skinless chicken breast dry, cut into thin strips, and toss thoroughly in the Bulgogi marinade. Leave to infuse for at least 10 minutes so the flavours absorb.
For the slaw, shred the fresh white cabbage into paper-thin strips. Roughly chop the kimchi and slice the spring onion into thin rings (set aside some green tops for garnish). Mix everything in a bowl and knead gently with your hands.
Chef's tip
For extra flavour, you can toast the tortillas briefly in a dry pan for 15 seconds on each side before warming them in the oven to get delicate toasted blisters.
Adjust spice level to taste: If you prefer it milder, simply use a little less chili paste for the gochujang mayo or serve it separately for dipping.
45 min
Quick
