Korean Tacos Recipe Recipe
Korean Tacos with bulgogi chicken are so incredibly flavorful! Succulent marinated chicken is sautéed until tender and topped with fresh avocado, cabbage, and gochujang cream! Vegan adaptable.
How to Make the Best Korean Tacos Recipe
Korean Tacos are a delicious fusion dish that brings together the savory, umami-rich flavors of bulgogi with the casual, hands-on fun of taco night. The tender, marinated chicken is the star of the show—grated pear adds a subtle sweetness and helps tenderize the meat, while a combination of soy sauce, ginger, garlic, and gochujang paste creates that signature Korean flavor profile. The result is juicy, caramelized chicken that’s absolutely irresistible.
What makes these tacos truly special is how they balance bold, complex flavors with fresh, crisp toppings. The creamy gochujang sauce brings everything together, while avocado, crisp cabbage, and cilantro provide refreshing contrast to the rich meat. You can customize each taco to your liking—add more veggies, more spice, or go heavier on the sauce. The beauty of this recipe is its flexibility and how easy it is to prepare for a crowd.
Whether you’re hosting a dinner party or just looking for a fun weeknight meal, Korean tacos are sure to impress. The marinade can be prepared ahead of time, and the actual cooking takes just 20 minutes, making this an ideal dish for busy weeknights or casual entertaining. Best of all, it’s easily adaptable for vegetarians and vegans—simply swap the chicken for mushrooms or tofu and marinate the same way for equally delicious results.
Korean Tacos Recipe
Korean Tacos with bulgogi chicken are so incredibly flavorful! Succulent marinated chicken is sautéed until tender and topped with fresh avocado, cabbage, and gochujang cream! Vegan adaptable.
Ingredients
For the Bulgogi Marinade
For the Gochujang Cream
For Serving
Instructions
Marinating and Cooking
- In a large bowl, mix grated pear, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang paste. Add sliced chicken and let marinate at least 30 minutes or overnight (best!) in the fridge.
- In a small bowl, mix Greek yogurt, mayo, gochujang paste, sesame oil, sugar, and rice vinegar. Whisk until smooth.
- Heat a heavy skillet to medium-high heat. Add chicken and all the marinade, stirring every minute or so for about 5 minutes until sauce begins to reduce. Turn the heat down and cook until the sauce mostly cooks down and the chicken is cooked through and nicely coated, about 3-5 minutes.
Assembling
- Warm tortillas in a skillet or over an open flame.
- Spread a generous dollop of gochujang cream on each tortilla.
- Top with seasoned bulgogi chicken, shredded cabbage, avocado slices, green onions, grated carrots and radishes, cilantro, and sesame seeds.
- Serve immediately and enjoy!
Notes
- Vegan option: Substitute chicken with 1.5 pounds of sliced mushrooms (oyster or cremini work well) or firm tofu. The marinade will infuse these alternatives with the same delicious bulgogi flavors. For the gochujang cream, use vegan mayo and cashew cream or coconut yogurt instead of Greek yogurt.
