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Korean BBQ Chicken Tacos with Quick Kimchi

Korean BBQ Chicken Tacos with Quick Kimchi bring sticky, caramelized chicken thighs glazed in gochujang-sesame sauce. Top each taco with a fast kimchi-style mix of napa cabbage, garlic, chili flakes, and tangy rice vinegar for a bright crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
rest 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Korean-Mexican Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless skinless chicken thighs, cut into bite-sized pieces
korean bbq sauce
  • 0.5 cup soy sauce
  • 0.25 cup gochujang (Korean red chili paste)
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 4 clove garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp rice vinegar
  • 2 tsp sesame seeds
quick kimchi
  • 2 cup napa cabbage, thinly sliced
  • 2 tsp red chili flakes
  • 2 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • Salt to taste
taco assembly
  • 8 flour tortillas
  • 0.25 cup Sliced scallions and additional sesame seeds for serving

Equipment

  • 1 sheet pan

Method
 

Make the quick kimchi (15 minutes)
  1. In a bowl, combine napa cabbage, red chili flakes, garlic, sesame oil, rice vinegar, and salt to taste. Mix well so the cabbage looks evenly coated, then let sit for 15 minutes.
Cook the Korean BBQ chicken
  1. In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar until smooth. Set beside a hot cooking surface.
  2. Heat a large skillet or wok over high heat and add the chicken thighs in a single layer. Cook for 8-10 minutes, stirring occasionally, until the chicken is mostly cooked and starting to brown.
  3. Pour in the gochujang mixture and stir to coat the chicken. Cook for 3-4 minutes more on high heat until caramelized and cooked through, with a glossy sticky glaze.
Warm tortillas and assemble
  1. Warm the flour tortillas in a dry skillet until pliable, about 30-60 seconds per side. Transfer to a plate as you go.
  2. Fill each tortilla with Korean BBQ chicken, then spoon on quick kimchi. Garnish with sliced scallions and additional sesame seeds for serving and serve immediately.

Notes

For best caramelization, keep the skillet/wok truly hot before adding chicken so the glaze turns sticky instead of watery. Refrigerate leftovers in a sealed container up to 3 days; freeze chicken filling only up to 2 months and thaw overnight in the fridge. For a lower-sugar option, use a reduced-sugar honey or swap honey for a small amount of brown sugar substitute while keeping the rest of the glaze the same.