Name: Korean Chicken Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp honey; 2 tsp sesame oil; 2 cloves garlic, minced; 1 cup shredded cabbage; 1/4 cup sliced green onions; 1/4 cup kimchi, chopped; 8 small flour or corn tortillas; 1 tbsp vegetable oil; 1 tbsp rice vinegar; 1 tsp toasted sesame seeds (optional)

Let Me Tell You About My (Totally Unplanned) Taco Night

Okay, so you know those nights when you’re craving something a bit different, but also just want dinner to get on the table already? That’s how these Korean Chicken Tacos were born in my house—half accidental, fully delicious. I cobbled them together after a friend left a half-eaten jar of kimchi in my fridge (honestly, thanks Anna), and after one bite, we just kept making them. Maybe one margarita too many was involved the first time, but now these tacos are a family thing, even if my dad insists the tortillas should be bigger every time (“It’s not a taco if half of it ends up on your shirt,” he says—possibly with a point).

Why You’ll Love This (Or Maybe Just End Up Making It Every Week)

I make these when I want a meal that shouts FLAVOR without shouting at my wallet. My family goes crazy for this because it’s spicy, sweet, messy (in a good way), and it pretty much guarantees empty plates. Plus, I can throw it together pretty quick—except for the time I couldn’t find the gochujang and went down a weird internet rabbit hole about Korean chili pastes (careful, it’s a never-ending world). That said, if I can do it, anybody can; trust me, I’ve set fire to a salad before. True story.

What You’ll Need (and Some Things I Swap in When I’m Lazy)

500g boneless, skinless chicken thighs (I sometimes use chicken breast, but thighs just stay juicier. Rotisserie chicken also works if you’re desperate)
2-3 tablespoons gochujang (Korean chili paste)—if you can’t find it, Sriracha plus a little miso sorta works, but not quite the same
2 tablespoons soy sauce—my gran always liked the Kikkoman one, but honestly, store brand does the trick
1 tablespoon honey (or brown sugar if that’s what you grab)
2 teaspoons sesame oil—a little more if you want it richer
2 garlic cloves, minced (I’ve used the jarred kind—nobody noticed)
1 teaspoon grated fresh ginger (skip it if you have to—it’s still good)
8 small corn or flour tortillas—I actually prefer flour here but you do you
Kimchi, chopped (if you hate kimchi, pickled cucumbers are a solid backup)
Sliced green onions, for topping
Some shredded lettuce or cabbage, whatever looks less sad in your fridge
A squeeze of lime, plus extra for serving if you’re feeling fancy

How to Make Korean Chicken Tacos (My Way, Sometimes—Your Way, Always)

Marinate the chicken: Toss your chicken, gochujang, soy sauce, honey, sesame oil, garlic, and ginger in a bowl. I just dump it all in one go. Let it hang out for at least 20 minutes (I’ve left it overnight but honestly, 20 minutes is fine when you’re hungry).
Cook the chicken: Heat up a big pan or grill pan—get it really hot. Cook your chicken pieces until they’re nicely browned and a bit sticky, about 4-6 minutes per side (this is when I usually sneak a taste and burn my tongue—every time).
Chop or shred: Take the chicken out and chop it up (or shred it if you want more little crispy bits—my favorite part).
Warm the tortillas: Nobody likes a cold tortilla. Either pop ’em in the microwave wrapped in a damp paper towel for 30 seconds or toast them in a dry pan for a minute each side. Up to you (they’re better a little toasty, I think).
Build your tacos: Layer in the chicken, then your kimchi, salad stuff, a sprinkle of green onions, and a squirt of lime. My daughter accidentally put mayo on hers once, and we all now sort of love that, so go wild.

Some Notes I’ve Picked Up (So You Don’t Have To Make My Mistakes)

Too much gochujang? Add a bit more honey or even a splash of water to mellow it out.
If you overcook the chicken, just toss it with more sauce while it’s still warm; it helps! (Discovered this after forgetting about it too long while doomscrolling… oops.)
For some reason, leftover chicken tastes even better chopped over rice the next day. Or maybe that’s just me?

What If I Want to Mix Things Up?

So, here’s where I got a bit experimental:

Pork instead of chicken—works super well, especially with thin pork shoulder slices.
Tofu—once tried firm tofu, pressed, marinated, then crisped. Good! But not as satisfying for my resident meat eaters.
Coleslaw instead of lettuce—sneakily amazing. Adds crunch. Try it.
There was that time I used Greek yogurt instead of mayo… Would not repeat that, got a bit weird.

Don’t Have the Right Tools? Eh, Improvise

No grill pan? Just use a regular frying pan, honestly. I’ve grilled the chicken under the broiler, too—just keep an eye on it so you don’t end up with crunchy charcoal on top. I said earlier a grill pan was best, but come to think of it, there’s no reason this won’t work in a toaster oven in a pinch (possibly tried by a friend during a late-night study session. Results: edible, if unevenly browned).

How Long Will These Keep? (Like They Ever Last That Long)

If for some wild reason you end up with leftovers, keep the components separate and stick the chicken in an airtight box in the fridge—it’s good for 2-3 days. The tortillas are happiest in their bag, and toppings just chill, as usual. But honestly, in my house, it never lasts more than a day! Someone always has a midnight taco craving.

Family Table: How We Serve ‘Em Up

I pile everything on the table and let people build their own (less arguing this way). We’ve even set up a little “taco bar” with extra toppings like radishes, sriracha, or crushed peanuts—don’t judge it until you’ve tried it. On weekends, we sometimes have a side of simple rice or these quick pickles from Serious Eats; they’re ace.

Pro Tips a.k.a. My “Wish I’d Known Earlier” Moments

Let your chicken sit in the marinade—don’t rush it. I once tried cooking it right away and
regretted it, just bland city.
Don’t get too wild with toppings your first time. I once tried adding pineapple and it, well, it wasn’t the vibe.
If your tortillas seem stiff, actually, I find it works better if you microwave them with a sprinkle of water first.

FAQ: You Actually Asked Me These

Can I use beef instead of chicken?
Yeah, absolutely! Thinly sliced steak (like for bulgogi) is great, just marinate a little longer. Watch the cook time or you’ll end up chewing for days.
Is gochujang really necessary?
For the signature taste, yes… But in a jam, I’ve subbed Sriracha and a dab of miso paste, like I said up top. Still tasty, just not the same. If you’re curious about what makes gochujang special, here’s a lovely article I found from Maangchi.
Gluten-free?
Yup, get gluten-free tamari for the soy, check your gochujang (some brands hide wheat), and grab corn tortillas. Otherwise, you’re golden.
How spicy are these? My kids can’t handle too much heat!
They’ve got a kick, but not destroy-your-mouth hot. You can dial down the gochujang or add more honey if you need to. And honestly, mine love them with just a smidge of sauce.
Can I freeze the chicken?
Sure thing, just keep in mind the texture gets a bit bouncy once reheated. Personally, I prefer making it fresh—it’s so quick anyway.

Oh! Almost forgot—don’t feel like you have to stick to the letter of the recipe. Taste, tweak, experiment. Cooking’s half about the food and half about the stories you collect (like the time our dog stole a taco off the counter—true story, maybe for another time).

Korean Chicken Tacos: My Go-To Weeknight Food Adventure