Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli Recipe

Name: Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups distilled white vinegar; 1/3 cup sugar or agave nectar; 1/4 cup sambal oelek chile paste; 1 1/2 tablespoons kosher salt; 1 small head red cabbage, halved, cored and shredded; 1/2 cup soy sauce; 3 tablespoons sugar or agave nectar; 2 tablespoons gochujang (Korean chile paste); 1 tablespoon grated fresh ginger; 1/2 teaspoons toasted sesame oil; 2 pounds boneless, skinless chicken breasts, thinly sliced crosswise; 1 tablespoon vegetable oil; 32 corn tortillas (if using handmade tortillas, you'll only need 16); 1 cup heavy-duty mayo (no wimpy stuff); 1/4 cup sriracha chile sauce, plus more if necessary

Servings: persons

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

1
Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved.
2
Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
3
Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl.
4
Add the chicken strips and mix thoroughly.
5
Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
6
Make the sriracha aioli: Mix the mayonnaise and sriracha until combined.
7
Taste for spiciness and add more sriracha if needed.
8
Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
9
Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave.
10
Place the warmed tortillas on plates (double them if using store-bought tortillas).
11
Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

1249

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups distilled white vinegar, 1/3 cup sugar or agave nectar, 1/4 cup sambal oelek chile paste, 1 1/2 tablespoons kosher salt, and more.

Yes, Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli

How did you like this recipe?

Frequently Asked Questions