Korean Koja Tacos
Let's get grilling
1
Marinate the chicken. In a large bowl, mix together the gochujang, rice vinegar, sugar, sesame oil, garlic and ginger. Season to taste with salt and pepper. Add the chicken and toss well to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, up to overnight.
2
Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium-high heat (about 450°F). Brush grate with oil. Remove the chicken from the marinade and place on the grill. Cook for 6–8 minutes on each side. Move to a cutting board and slice thin.
3
Meanwhile, make the slaw. To make the vinaigrette, mix the soy sauce, rice vinegar, brown sugar, olive and sesame oils together until well combined. Toss with the cabbage, scallions, carrots and cilantro (add a little at a time; you may not want to use all of the dressing).
4
To assemble, fill the tortillas with chicken and top with slaw. Serve immediately, with lime wedges for squeezing.
Cooking for 6 people
Ingredients
The chicken
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Korean red pepper paste (gochujang)
0.5 cup
-
rice vinegar
0.25 cup
-
sugar
0.25 cup
-
sesame oil
2 tbsp.
-
minced garlic
2 cloves
-
grated ginger
2 tsp.
-
boneless, skinless chicken thighs
1 pound
-
kosher salt and ground black pepper, to taste
The slaw
-
soy sauce
2 tbsp.
-
rice vinegar
2 tbsp.
-
brown sugar
2 tbsp.
-
olive oil
1 tbsp.
-
sesame oil
1 tbsp.
-
chili flakes and ground black pepper, to taste
-
shredded green Napa cabbage or other cabbage
1.5 cup
-
sliced scallions
0.25 cup
-
shredded carrots
0.5 cup
-
chopped cilantro
2 tbsp.
To assemble
-
6-inch flour or corn tortillas, warmed
12
-
lime wedges, for garnish
For safe meat preparation, reference the USDA website.
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