Now that you’ve mastered Spicy Gochujang Chicken, I want to introduce you to one of my favorite ways to eat this chicken: Gochujang Chicken Tacos!
This is fusion food. Which, for awhile, I was iffy about. I grew up eating traditional Korean food, which I love. When fusion food became popular and more mainstream, it seemed weird and a little bit wrong.
Have you ever heard an Italian rave about the pasta at The Olive Garden? Or a Chinese person who eats real Chinese food talk about the authenticity of Panda Express? That’s how I felt about fusion food.
Could it be good? Could it be authentic? Or would this just be another version of hot sauce poured over sauerkraut and labeled kimchi? Yes, I actually saw this on a Food Network show years back.
Then my best friend took me to this Hawaiian-Korean fusion taco place in West Seattle, Marination Ma Kai. The menu was this odd mish-mash of unexpected flavors that I completely loved but had never tasted before. At least not on one plate.
Kalbi beef tacos, kimchi quesadillas, Korean-style crema, Spam sliders, Kimchi tartar sauce — you get the picture. We ordered two of every taco and a few sides. Everything was amazingly good. Even the Sexy Tofu tacos!
I especially loved the Spicy Pork Tacos. When I came back home to Toronto, I set about creating an easier version for home cooks to make and enjoy.
The first time I made these tacos, my husband and I INHALED them. They were so, so good. The spicy gochujang. The sweet salsa. The tangy coleslaw. Every bite tasted like a party!
If you’re in a taco night rut, give these Gochujang Chicken tacos a try!
I’ve included all 3 components below, in abbreviated format. If you’d like detailed notes and instructions, check out my separate posts on Spicy Gochujang Chicken and Pineapple Salsa.
Fusion food at its best. Have a flavor party with Spicy Gochujang Chicken, Lime Cilantro Coleslaw, and Pineapple Salsa wrapped in a corn tortilla.
- 8 chicken thighs boneless + skinless
- 1/4 - 1/2 cup Gochujang paste
- 6 cloves garlic minced
- 2 Tb soy sauce
- 1 Tb Mirin or rice wine
- 2 Tb sugar
- 1 Tb sesame seed oil
- 1 pineapple peeled cored, finely diced
- 1/2 small red onion finely diced
- 1 jalapeno deseeded and minced
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt + pepper to taste
- 2-3 cups finely shredded cabbage (preshredded cabbage is fine)
- 1/4 cup cilantro chopped
- salt + pepper to taste
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Whisk all ingredients except chicken in a large bowl. Add chicken. Mix thoroughly.
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Put chicken and all of the marinade into the Instant Pot. Make sure to spread chicken evenly in one layer. You don’t want a mound of chicken in the middle, as this will lead to uneven cooking.
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Set “Meat” function for 8 minutes. Use the Natural Release function and wait until the Instant Pot is de-pressurized, about 5 minutes. Mix chicken in the juices. There may be some dark brown spots on the bottom of the chicken. That’s ok.
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Remove chicken and shred with two forks. Drizzle generously with remaining sauce. Set aside.
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Combine all ingredients in a large bowl. Taste and adjust seasonings, adding more salt and lime juice, if needed. The cabbage will wilt a little bit before serving.
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Combine all ingredients in one bowl. Mix with a spoon. Set aside.
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Make each component of the Gochujang Chicken Tacos: Spicy Gochujang Chicken, Lime Cilantro Coleslaw, and Pineapple Salsa. Dish each component into a separate bowl. Serve with corn tortillas, lime wedges, hot sauce, and sour cream.
Please see separate posts for Gochujang Chicken and Pineapple Salsa for more detailed notes.
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