Spicy Chicken Korean Tacos

When Taco Tuesday Takes a Trip to Seoul

Have you ever had a food mashup so good it made you question everything you thought you knew about dinner? Korean tacos—specifically, spicy chicken tacos with vibrant kimchi slaw and a bold gochujang mayo—do just that. These street food gems blend the fiery, pickled flavors of Korean cuisine with the comfort and playfulness of handheld tacos, creating a meal that’s as fun to make as it is to eat.

In this article, we’re diving into how to make these fusion tacos at home:

• What makes Korean tacos so irresistible

• How to prepare spicy marinated chicken

• Crafting a refreshing kimchi slaw

• Whipping up a punchy gochujang mayo

• Tips for assembly and serving

  
  

Whether you’re a Korean food devotee, a taco lover, or just looking to spice up dinner, this guide will walk you through each step with plenty of tips and personal touches along the way...Let's Get Cooking!

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The Fusion That Changed Street Food: The Story Behind Korean Tacos

How Did We Get Korean Tacos?

Korean tacos first burst onto the scene in Los Angeles around 2008, thanks in part to the now-legendary Kogi BBQ truck. The idea was simple but revolutionary—pair the savory, spicy notes of Korean barbecue and banchan (side dishes) with the easy-to-eat taco format. This mashup quickly became a street food staple, celebrated for its big flavors and inventive spirit.

• Korean tacos have inspired chefs and home cooks worldwide.

• They’re versatile—swap fillings, slaws, or sauces based on what you love.

• These tacos are a perfect blend of sweet, spicy, tangy, and crunchy.

Building Blocks: The Essential Ingredients

What You’ll Need for Spicy Chicken Korean Tacos

Before we start cooking, let’s look at what goes into each key component:

• Spicy Chicken: Boneless, skinless chicken thighs or breasts marinated in a mix of soy sauce, garlic, ginger, sesame oil, and gochujang (Korean fermented red chili paste).

• Kimchi Slaw: Crisp, zesty slaw with chopped kimchi, fresh cabbage, carrots, green onions, lime juice, and a touch of rice vinegar.

• Gochujang Mayo: Creamy, spicy mayo made by blending mayonnaise, gochujang, honey, garlic, and a squeeze of lime.

• Tortillas: Small corn or flour tortillas, lightly charred for extra flavor.

• Toppings: Fresh cilantro, sesame seeds, maybe a few slices of jalapeno for heat.

Step 1: Marinating & Cooking the Spicy Chicken

Crafting the Perfect Marinade

Flavorful chicken is the heart of any great taco. To get that signature heat and depth, marinate the meat for at least an hour—overnight is even better.

Marinade Ingredients:

• 2 pounds boneless, skinless chicken thighs (or breasts)

• 1/4 Cup Red Pepper Powder (Gochugaru)

• 1/4 Cup Soy Sauce

• 1/4 Cup Mirin

• 4 Tablespoons Garlic (Finely Minced)

• 3 Tablespoons Granulated Sugar

• 1 Tablespoon Ginger Paste

• 1 Tablespoon Corn Syrup

• 1 Teaspoon Black Pepper

Directions:

1. Whisk together all marinade ingredients in a bowl.

   

2. Add chicken, turning to coat. Cover and refrigerate for at least 4 hours.

   

3. Grill, broil, or pan-sear chicken until cooked through and slightly charred—about 5–7 minutes per side.

   

   

   

4. Slice chicken thinly for taco-perfect pieces.

   
   

Step 2: Whipping Up a Refreshing Kimchi Slaw

Why Kimchi Makes All the Difference

Classic taco slaws are crunchy and bright, but swapping in kimchi adds tang, zest, and that unique umami funk. If you’ve never used kimchi in a slaw, prepare to be converted.

Simple Kimchi Slaw Recipe:

• 1 cup napa cabbage, thinly sliced

• 1/2 cup kimchi, chopped (homemade or store-bought)

• 1 small carrot, shredded

• 2 green onions, sliced

• 1–2 tbsp rice vinegar

• 1 tsp sugar

• Salt and pepper to taste

Combine all ingredients, tossing to coat. Let slaw sit for 10 minutes so flavors meld.

Tip: For extra crunch, toss in thinly sliced radish or daikon.

Step 3: Mixing Up Gochujang Mayo

The Saucy Secret

Few sauces bring as much wow-factor as gochujang mayo. It’s creamy, spicy, and slightly sweet—great as a drizzle on these tacos or even as a dip for fries.

Gochujang Mayo Recipe:

• 1/3 Cup Kewpie Mayo

• 1 Tablespoon Gochujang

• 2 Teaspoons Rice Vinegar

• 1 Teaspoon Sesame Oil

  
  

Mix all ingredients in a bowl until smooth. Taste and adjust gochujang for your spice tolerance.

Shortcut: Store-bought gochujang mayo can save time, but homemade lets you control the balance.

Step 4: Assembling the Ultimate Korean Taco

Taco Assembly: Putting It All Together

To build your tacos:

1. Warm tortillas in a hot, dry skillet until soft and slightly charred.

2. Add a generous spoonful of sliced spicy chicken.

3. Top with kimchi slaw.

4. Drizzle with gochujang mayo (don’t be shy!).

5. Finish with fresh cilantro, sesame seeds, and jalapeno (if you like even more heat).

Serving Ideas:

• Serve with lime wedges and extra kimchi on the side.

• Pair with a crisp lager or sparkling water.

Tips, Variations, and Making It Your Own

Swaps and Modifications

• Vegetarian? Use tofu or portobello mushrooms marinated in the same way.

• No Gochujang? Try a mix of sriracha, miso, and a pinch of brown sugar for a quick substitute (it won’t be exact, but comes close).

• Low-Carb? Use lettuce leaves instead of tortillas for a lighter wrap.

Why You Should Try Korean Tacos Tonight

Spicy chicken Korean tacos with kimchi slaw and gochujang mayo deliver everything you want in a meal—bold flavors, ease of assembly, and the fun of hands-on eating. Every bite tells a story: fiery, tangy, crunchy, creamy, and deeply satisfying. So the next time you’re craving tacos or up for trying something different, roll up your sleeves and give this cross-cultural favorite a try. If you have a favorite Korean taco place or a twist you love, share it in the comments—let’s bring some new flavor to the taco table...Just Keep Cooking!

SPICY CHICKEN KOREAN TACOS