Recipe courtesy of Tacopocalypse

Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli

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  • Level: Intermediate
  • Total: 3 hr 35 min (includes time to marinate)
  • Active: 35 min
  • Yield: 16 tacos
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Spicy Slaw:

2 cups distilled white vinegar

1/3 cup sugar or agave nectar 

1/4 cup sambal oelek chile paste 

1 1/2 tablespoons kosher salt 

1 small head red cabbage, halved, cored and shredded

Chicken and Marinade:

1/2 cup soy sauce

3 tablespoons sugar or agave nectar 

2 tablespoons gochujang (Korean chile paste) 

1 tablespoon grated fresh ginger

1/2 teaspoons toasted sesame oil 

2 pounds boneless, skinless chicken breasts, thinly sliced crosswise 

1 tablespoon vegetable oil

32 corn tortillas (if using handmade tortillas, you'll only need 16) 

Sriracha Aioli:

1 cup heavy-duty mayo (no wimpy stuff)

1/4 cup sriracha chile sauce, plus more if necessary


  1. Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  2. Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  3. Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  4. Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  5. Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.