Korean-Style Chicken Tacos with Gochujang Slaw

Ingredients

• 300 g boneless, skinless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp gochujang
• 2 cloves garlic
• 1 tbsp neutral oil (for pan-searing)
• 2 cups green cabbage, shredded
• 1 medium carrot, shredded
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp honey
• 4 pieces tortillas (small flour or corn)
• 0.25 tsp salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes total): Thinly slice chicken. Mince garlic. Shred cabbage and carrot. In a bowl, mix soy sauce, gochujang, garlic, and (optional) salt/pepper; add chicken and toss to coat.

2. 2

   Cook (15 minutes total): Heat oil in a skillet over medium-high heat. Pan-sear chicken in a single layer until browned and cooked through, about 6–8 minutes per side (or until no longer pink). Remove to a plate and rest 2 minutes, then slice.

3. 3

   Make slaw (during the cook time): In a bowl, combine shredded cabbage and carrot with rice vinegar, lime juice, and honey. Toss until glossy and slightly softened.

4. 4

   Assemble: Warm tortillas. Fill each with sliced chicken and top with gochujang slaw. Serve immediately.