How to Make Spicy Korean Chicken Tacos (Buldak Tacos): The Best Healthy Asian Recipes

The gloriousness of these Korean Chicken Tacos is out of this world. The combination of Mexican and Korean cultures in this dish is the perfect example of synergy. With this creation, the classic taco is hit with a thrilling twist; the sweet, funky, and umami flavors of the ever-so-popular Korean Cuisine.

What are Korean Chicken Tacos?

Korean Chicken, or Buldak, tacos are a fusion of two popular cuisines: Korean and Mexican. Although these countries are geographically far, their cuisines are not so different. Several common ingredients and themes are present in both such as chilies and chili sauces, wrapped food (tacos, ssam), bold flavors, and even cheese (while not a traditional Korean ingredient, it’s become increasingly popular in South Korea).

The resort fare at Moon Palace, Cancun is my primary inspiration for this dish and other Latin-American and Asian fusion recipes. The resort has several on-site restaurants (17 to be exact), over a variety of cuisines, including Japanese, Pan-Asian, Thai, Italian, Mexican, Peruvian, and more.

My travels there gave me a taste of some of the best Asian food in my life. It also gave me an appreciation for the way they weave local together ingredients with dishes from around the world, enhancing the food while still respecting the authentic dish. I aim to do this to their level of finesse one day. Luckily I have plenty of opportunities considering the high percentage of Hispanics in my hometown, and my access to quality Latino ingredients.

Korean Buldak

As you probably noticed I used the phrase “buldak tacos” In the title. So let’s talk about buldak for a second, because, many people don’t know what this is! Buldak is a traditional Korean dish that translates to “fire chicken” (I wish we put fire before the names of our grilled meat dishes, but alas, that will never be).

The dish consists of sliced chicken that’s marinated in a spicy gochujang (Korean Chili Paste) sauce, before being grilled over high heat. It’s honestly one of my absolute favorite ways to eat chicken, a glistening red finish, a kick of spice, a beautiful crisp char, and juicy, tender meat. It’s hard to beat, Koreans know how to transform the most common of ingredients into a unique, showstopping dish. Buldak is the heart of these Korean Chicken Tacos.

Tacos: The Quintessential Mexican Food

Tacos, loved for generations have always had a signature satisfying balance of spicy, salty, and acidic flavors enhancing rich meat. If you’re like most people you’ve encountered tacos in some form or another, hopefully from a tiny Taqueria on the street.

The simple combination of grilled, braised, or roasted meat, fresh cilantro, and onion, a spicy and acidic salsa, all in handheld form through the power of a hot tortilla will never get old.

There are several traditional variations on the humble taco; al pastor, barbacoa, and chicken tinga are a few of my personal favorites. But tacos shouldn’t end at the familiar, while the classics will always be what we come back to, we sometimes crave an adventure. Enter the world of both elevated Mexican cuisine and Fusion cooking. This is where we get Chinese-inspired pork belly crackling tacos, lobster tacos with salsa macha, and the aforementioned buldak tacos.

Why My Buldak Recipe is Different From the Rest

In its simplest form, buldak is made of chicken meat, marinated in a flavorful gochujang chili sauce, and grilled over high heat. I took a slightly different approach, but in my opinion, this version is better.

The main difference in my method vs. the traditional method is the marinade. Usually, the chicken is marinated in the gochujang mixture before being grilled, but I do not include this step for a few reasons. Here’s why:

First, if you cut the chicken thin, the sauce will completely coat the chicken and ensure that each bite is filled with flavor. This is why I take a more teriyaki or stir-fry style of adding the sauce at the end instead of marinating.

The second reason I don’t marinate my chicken is due to the Maillard reaction. The sugar content in the marinade makes it prone to burning. While we want some char, there is a difference between charred and burnt. The problem is high heat is required for significant browning without overcooking the chicken, but this high heat can also burn the marinade. The solution: brown the chicken then add the sauce.

And finally, I don’t marinate my meat in the usual way so I can velvet the meat. Velveting the meat is not a traditional Korean technique, but it works perfectly in this recipe.

A Chinese technique, velveting involves making a lightly flavored cornstarch-based marinade. The main purpose of this method is to give it a tender, “velvety” texture and is often the reason home-cooked stir-fries don’t stand up to their restaurant counterparts. You can read more about the benefits of velveting in this article on Food Network Cooking School.

Are Korean Chicken Tacos Healthy?

With the start of a new year, more and more people are attempting to change their diets for the better. The problem is, if we’re honest, “diet foods” can get pretty boring, and make sticking to healthy eating near impossible. I’m not a doctor or nutritionist, so don’t just take my word for fact, but the key is to find satisfying recipes that you truly enjoy.

If this is you, you’re in luck! Although these tacos weren’t necessarily designed as a “health food,” they won’t mess up your diet. Korean Chicken Tacos are high in protein, and relatively low in fat, there are several health benefits of both gochugaru and kimchi.

To make this meal complete, try pairing these Spicy Korean Chicken tacos with some delicious vegetable side dishes (or more kimchi). Add some cilantro lime rice and you’ve got yourself a balanced meal full of protein, fiber, fruit, vegetables, and even gut-healthy microbes from the kimchi!

Substitutions

If you want to make these already healthy buldak tacos even healthier, I got you covered with these easy switches.

• If you’re on a low-calorie diet you can substitute the tortilla for lettuce, which is often used to wrap meats in traditional Korean cuisine.
• Alternatively, you can switch out the flour tortillas with corn or whole wheat for a boost of fiber.
• Make a low-fat remoulade by substituting the egg yolks and neutral oil with 2/3 of a 14 oz. silken tofu block.

If you want to make this recipe SUPER low-fat, you can substitute chicken breasts for the chicken thighs. However, this recipe was not designed to be used with such lean meat, so it will not be nearly as good. If you do decide to use chicken breast, be very careful not to overcook it.

The Key Components of Korean Chicken Tacos

1. Tortilla

If I am eating a Mexican-style taco, I always go with a good, hot, corn tortilla. However, I prefer flour tortillas when making buldak tacos. I find the sturdier tortilla holds up better to the saucy chicken and allows for more toppings. But use whatever you want flour tortillas, corn tortillas, even lettuce, nori or cabbage leaves, Korean BBQ staples.

If you want to make flour tortillas from scratch, you can use this recipe from Tasting Table. If not, you can always buy tortillas from your local supermarket or tortilleria.

2. Buldak

This spicy chicken is the star of the show, so it needs to be spot on. Luckily, if you follow my recipe, making delicious buldak is easy. If you want to make the chicken a little milder, you always have the option to reduce the amount of gochugaru in your Korean Chicken Tacos.

3. Kimchi Slaw

I offer a recipe for a refreshing apple and kimchi slaw to top the Korean Chicken Tacos. The sweetness and acidity of the slaw cuts through the fatty, grilled flavor of the chicken. Don’t skip it! I make my kimchi from scratch and have a personal recipe, but since I’m not an expert and kimchi can be touchy, use this recipe or buy it from your local supermarket or Korean market.

Did you know kimchi is not one dish, but a umbrella term for several fermented vegetables? The most common kimchi is Baechu (Napa Cabbage) kimchi which is the one I use in this recipe. But there are as many as 200 types of kimchi in Korea. If you want to learn more about popular types of kimchi, read this article by Tasting Table.

4. Other Toppings

The Korean BBQ chicken and kimchi slaw make up the bulk of these Korean Chicken Tacos, but complimentary toppings take it to the next level. My favorites are fresh cilantro, julienned scallion greens, cotija, and remoulade.

• Fresh cilantro adds a bright herbaceous flavor to the dish. If you have an aversion to cilantro, just don’t add it to your taco
• Julienned scallions make a beautiful and flavorful garnish to pair with the cilantro.
• I always serve lime wedges with my tacos so my guests can add one last pop of acidity to their tacos.
• A little bit of crumbled cotija cheese adds a nice salty, creamy, umami bite. This traditional Mexican cheese is one of my all-time favorites. Unfortunately, it can sometimes be difficult to find, so you can substitute queso fresco or feta if this is the case.
• The first time I tried remoulade on a taco was at a New American restaurant in Amarillo Texas, and it just worked. Don’t skip this creamy condiment! I use my recipe for Spicy and Tangy Asian-Inspired Remoulade.

Ingredients For Korean Chicken Tacos

Chicken Thighs – The superior chicken meat I use for most recipes. Slice it pretty thin so each piece is engulfed in sauce.

Cornstarch – A little cornstarch gives the chicken a silky texture. Combine it with the Sherry, Baking soda, and oyster sauce to make a tenderizing marinade.

Cooking Wine– When combined with the cornstarch to make a slurry it acts as a tenderizer and eliminates gaminess from the chicken. Soju is the Korean choice, but shaoxing, sake, and sherry are good substitutes.

Baking Soda – Although baking soda isn’t commonly used in the Western world, it goes a long way in making ultra-tender meat.

Gochujang – This funky Korean chili paste makes the base of our grilling sauce. A lot of grocery stores have started carrying this, but if you can’t find it in person you can on Amazon. It stores for months so I always keep a tub in my fridge.

Gochugaru – These Korean chilikes boost the spice and add a mild smoky flavor. Unfortunately, they’re not as easy to find as gochujang, and I buy the Taekyung brand from Amazon.

Onion – Onion adds flavor and body to the sauce; I call for sweet onions for their mellow flavor.

Garlic – A must-have aromatic for this sauce. Simply peel and blend with the rest of the ingredients.

Ginger – As with the garlic, simply peel and blend into the sauce.

Soy Sauce – Soy sauce provides the necessary saltiness to the sauce.

Rice Vinegar – Rice vinegar balances the dish by adding a gentle sour flavor.

Honey – Brings sweetness to the equation and allows for beautiful caramelization.

Toasted Sesame Oil – A little bit right at the end improves the overall aroma of the dish.

Ingredients for Kimchi Slaw

Kimchi – Kind of goes without saying, but to be specific baechu or Napa cabbage kimchi is needed for this recipe.

Green Apple – I prefer tart green apples in this situation, as red apple’s sweetness would be overpowering. Make sure your apple is fresh and crisp.

Jalapeno – This mild chili provides a bit of heat and substance to the slaw.

Cilantro – I love cilantro and it adds both color and flavor.

Scallion Greens – This pairs with the cilantro to add hints of green and unexpected flavor to the slaw.

Lime Juice – A bit of acid pulls this dish together, as it can do for many dishes. Make sure you’re using fresh lime juice.

How to Make Korean Chicken Tacos

Step 1 – Velvet the Chicken

This step is vital in achieving the perfect tender texture for your meat, and SO simple. To velvet the chicken, combine the cornstarch, sherry, baking soda, oyster sauce, and 1 tbsp. water in a small bowl. Once this mixture is well mixed (we don’t want any lumps of cornstarch!) massage it onto the sliced chicken thighs in a medium bowl. At a minimum, let this sit for 15 minutes, but preferably marinate it in the refrigerator overnight.

Step 2 – Make the Buldak Sauce

In my experience, good prep is essential for a successful and enjoyable kitchen experience. This means tasks like making sauces, stocks, and cutting vegetables should not be put off until you need to cook (of course there are specific exceptions to this rule).

To make the gochujang-based grilling sauce, combine the garlic, ginger, gochujang, gochugaru, rice vinegar, soy sauce, and honey in a personal blender. Blend until smooth then transfer your buldak sauce to an airtight container until ready to use.

Step 3 – Sear the Chicken

Once your chicken and sauce are prepared, you can start cooking whenever you want. Begin by heating a a Blackstone griddle over high heat. Alternatively, use a large, pan over high heat. Once the grill/pan begins to smoke slightly, drizzle in a neutral oil such as vegetable, canola, or peanut. This step creates a nonstick surface on the grill/pan.

Place the chicken in one even layer on the grill. If using a pan, PLEASE cook in batches; overcrowding the pan will prevent any delicious browning. So if you care about flavor, sear in batches. Sear the chicken for about 1-2 minutes, then flip and repeat.

After searing on the second side the chicken should be mostly cooked through. If you are using a pan, transfer the seared chicken to a bowl, and repeat with the remaining chicken; add more oil as needed.

Step 4 – Glaze the Chicken in the Sauce

Once all the chicken has a proper sear and is deliciously browned, it’s time to introduce our main flavor component. Pour over the sauce and use your grilling spatulas to combine the chicken and sauce. If using a pan, return about 1/3 – 1/2 of the chicken to the pan, as well as about 1/3 – 1/2 of the sauce.

Maintain high heat; this will allow the sauce to reduce, stick to the meat, and caramelize. Cook, stirring occasionally until the sauce carmelizes and almost burns in some places, then immediately remove from the pan to a serving dish. Repeat this step with the remaining chicken (if using a pan). After all the chicken is cooked, add a drizzle of aromatic toasted sesame oil.

Step 5 – Assemble Tacos

All your chicken is cooked, your tortillas are hot and your belly is rumbling; it’s time to serve the tacos! Take a hot tortilla, scoop a good portion of buldak in the middle, and top with the kimchi slaw. If you want the ultimate Korean Chicken Tacos, make sure to include all the toppings. Cilantro, scallions, cotija, and remoulade are all pieces that come together to make the perfect puzzle. Once you have your complete Korean Chicken Taco don’t wait; eat it while it’s hot!

What to serve with Korean Chicken Tacos