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Korean BBQ Chicken Tacos with Quick Kimchi

Korean BBQ chicken tacos with a gochujang-sesame glaze, caramelized in a hot skillet until sticky and glossy. Topped with quick kimchi made in 15 minutes from napa cabbage, chili flakes, garlic, and vinegar for a crunchy, tangy bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean-Mexican Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and glaze
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces for even caramelization.
  • 0.5 cup soy sauce
  • 0.25 cup gochujang (Korean red chili paste)
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp rice vinegar
  • 2 tsp sesame seeds
For quick kimchi
  • 2 cup napa cabbage, thinly sliced
  • 2 tsp red chili flakes
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 0.25 salt to taste Use enough to season the cabbage and help soften it slightly during the rest.
Tacos
  • 8 flour tortillas
  • 0.25 sliced scallions For serving.
  • 0.5 tsp additional sesame seeds For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the quick kimchi
  1. In a bowl, combine napa cabbage, red chili flakes, garlic, sesame oil, rice vinegar, and salt. Let it sit for 15 minutes while you cook the chicken, so the cabbage softens and turns glossy with chili-vinegar flavor.
Cook and caramelize the Korean BBQ chicken
  1. Mix soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl. Heat a large skillet or wok over high heat until very hot.
  2. Cook chicken pieces on the hot skillet for 8-10 minutes until mostly cooked, flipping as needed for even browning. You should see browning on the edges but not full caramelization yet.
  3. Add the gochujang mixture to the skillet and cook for 3-4 minutes more until caramelized and cooked through. Stir often so the glaze thickens and coats each piece, creating a sticky sheen.
Assemble and serve
  1. Warm flour tortillas in a dry skillet over medium heat for about 15-30 seconds per side. They should become pliable with light browning spots.
  2. Fill each tortilla with Korean BBQ chicken, then top with quick kimchi. Garnish with sliced scallions and additional sesame seeds so the tacos look bright and speckled.
  3. Serve immediately while the glaze is tacky and the tortillas are warm. The contrast of hot chicken and quick kimchi is best right after assembly.

Notes

Pro tip: slice the cabbage thinly so it softens within the 15-minute rest for that quick-kimchi crunch. Store quick kimchi in the fridge up to 3 days; store assembled tacos for best texture only 1 day (chicken and kimchi separately). Freezing: freeze the cooked Korean BBQ chicken up to 2 months, and reheat until hot before assembling. Dietary swap: use tamari (gluten-free) instead of soy sauce if you need gluten-free tacos.