Dak Bulgogi Street Tacos — The Intrepid Cookie

Name: Dak Bulgogi Street Tacos — The Intrepid Cookie
Cuisine: American, Asian, Korean
Ingredients: 1 1/2 pounds Chicken Thighs, sliced thin; 1 1/2 Tbsp Soy Sauce; 1 1/2 Tbsp Sesame Oil; 1 1/2 Tbsp Gochujang Paste (I use this brand); 1 1/2 Tsp Rice Wine Vinegar; 1 Tbsp Light Brown Sugar; 2 Garlic Cloves, grated (1 1/2 to 2 Tbsp); 2 Inches Fresh Ginger, grated (1 Tbsp); 2 Tbsp Flavorless Oil (such as Grapeseed or Canola), divided; Chopped Scallions, for garnish; Sesame Seeds, for garnish; Street Taco Size Flour Tortillas (I use my Simple Flour Tortillas recipe, but store bought will do)

8 steps

Bursting at the seams with flavor, these Dak Bulgogi Street Tacos hit all the right notes for a perfect bite - soft tortillas, juicy chicken, crunchy slaw - and TONS of heat, acidity, sweetness, and umami.   Roots and traditions, nurtured so lovingly, maintain the classic comfort of histo

Updated at: Thu, 17 Aug 2023 00:02:40 GMT

Ingredients

0 servings

1.5 poundsChicken Thighs

sliced thin

1 ½ Tbspsoy sauce

1 ½ Tbspsesame oil

1.5 TbspGochujang Paste

I use this brand

1.5 TspRice Wine Vinegar

1 Tbsplight brown sugar

2Garlic Cloves

grated

2 InchesFresh Ginger

grated

2 TbspFlavorless Oil

such as Grapeseed or Canola, divided

Street Taco Size Flour Tortillas

I use my Simple Flour Tortillas recipe, but store bought will do

Instructions

Step 1

In a Medium Bowl, whisk together the soy sauce, sesame oil, Gochujang paste, rice wine vinegar, brown sugar, garlic, and ginger together. Set aside.

Step 2

Trim the fat off the boneless, skinless chicken thighs and slice into long, thin flat strips. Mine end up being about 1/8 inch thick and about 1 inch wide and 3 to 4 inches long, for reference.

Step 3

Add chicken to the bowl with the marinade and gently massage the marinade into each piece of chicken until everything is thoroughly covered. Cover the bowl with plastic wrap and marinate a minimum of 2 hours, up to 36.

Step 4

When ready to cook, heat 1 Tbsp flavorless oil in a Wok or Nonstick skillet over high heat. Oil will begin to smoke and if you flick a drop of water in the skillet it will sizzle immediately.

Step 5

Using Tongs or a long handled Fork, place half of the chicken into the wok, taking care to try and lay it flat. The oil will sputter. Cook for 2 to 3 minutes (you may have to adjust the heat down just a tiny bit, but the cold chicken should drop the temp of the pan enough) then flip the chicken to the other side so it cooks evenly for another 2 minutes until cooked through. The high heat should sear the meat and create a nice little brown crust on the chicken. Because the chicken is sliced so thin, it should cook very quickly.

Step 6

Remove chicken to a serving platter and sprinkle with some sesame seeds and scallions, then cover with aluminum foil while you cook the rest of the chicken. Use the Remaining Tbsp of oil to cook the chicken.

Step 7

Heat your flour tortilla in a pan, or over an open flame, to get them nice and flexible for maybe 30 seconds each side.

Step 8

Garnish with extra Scallions and Sesame Seeds, if desired.