These Dak Galbi Street Tacos are a spicy and fun twist on a traditional Korean dish Dak Galbi. This recipe has been Americanized in a delicious weeknight recipe kind of way! Spicy chicken and white rice are served with cooling lettuce, shredded mozzarella, and tortilla shells to make a fun and delicious recipe. Warning – its spicy!
Sorry, Sriracha, but here’s the door.
There’s a new condiment in our lives. Its dark, complex, slightly sweet, fiery as hell, and super versatile. It’s everything you have ever wanted in a condiment, and its been around a lot longer than ketchup, barbecue sauce and Sriracha. And I am so excited to introduce you to her.
* This post contains affiliate links.
Last month my when my sister-in-law visited from South Korea, she brought a whole assortment of baggies and bottles with her. The most flavorful and intense Sesame oil I have ever tasted, hand pressed by neighbors. Kimchee made by her mother. And spices. Intense, flavorful, and amazing spices such as I had never seen or tasted before. But my favorite by far was Gochujang!
Korean Pepper Paste (also known as [easyazon_link identifier=”B00O0WI1ZA” locale=”US” tag=”theginwhi-20″]Gochujang[/easyazon_link]) is a thick and sticky condiment made with special peppers whose flavor cannot be substituted. Its the perfect blend of spicy and sweet, as well as having a wonderful complex and pungent flavor, and super concentrated (meaning a little goes a long way!). I think its so cool that this sauce was originally created in South Korea in the 18th century. It is made by combining dried, fermented soybeans, red chilis, glutinous rice and salt. This mixture is then placed in an earthenware crock and allowed to sit in the sun, where the sauce ripens for about 3 years before it reaches its great texture and flavor! And, apparently also the hottest condiment for 2016! (Look at me, being cool! And I didn’t even know it!).
Head over to your local Asian Market and pick some up! You won’t regret it! You will find this in the refrigerated section, but it lasts for along time, so don’t be afraid to pick up a big container of it. And while you are there, make sure you pick up some [easyazon_link identifier=”B00BIR8HCW” locale=”US” tag=”theginwhi-20″]Gochugaru[/easyazon_link] (or Korean Red Pepper Powder). This differs from your average red chili powder in that it is coursley ground – kind of between a flake and a powder. It is made from sun-dried chili peppers, and has a hot, sweet, and slightly smokey flavor. Here you really want to buy the best you can!
These Dak Galibi Street Tacos are simply made, making them easy for a weeknight dinner. The sauce is sweet and smokey, flavorful and full of fire at the same time. A lot of times the heat of a dish tends to overtake the flavor, but here you get the perfect combination of heat and flavor. You will be sweating and wanting more at the same time.
These Dak Galbi Street Tacos are a spicy and fun twist on a traditional Korean dish Dak Galbi. This recipe has been Americanized in a delicious weeknight recipe kind of way! Spicy chicken and white rice are served with cooling lettuce, shredded mozzarella, and tortilla shells to make a fun and delicious recipe. Warning - its spicy!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
1.5 lb skinless, boneless chicken thighs
3 TBSP Korean Chili Pepper Paste (Gochujang)
2 TBSP rice wine
1-2 TBSP Korean Chili Pepper Flakes (Gochugaru)
1 TBSP honey
2 TBSP soy sauce
1/2 tsp tumeric powder
1/2 tsp grated ginger
2 TBSP sugar
1 cup cooked sushi rice
iceberg lettuce, shredded
In cup, mix together the ingredients for the sauce.
Cut the chicken up into pieces.
Heat a large skillet over medium heat with 1 TBSP of oil.
Add the chicken and cook for 10 minutes, or until browned, stirring occasionally.
Add in the sauce and continue cooking, stirring occasionally, for another 10 minutes.
When the chicken is done, serve in tortillas with sushi rice, shredded mozzarella cheese, shredded iceberg lettuce and sliced green onions.
These sound so good! A few years back, a new food truck launched in Los Angeles that did Korean style street tacos, and everyone in the city lost their dang mind over them. They had lines around the block! I never had patience to wait for them, but maybe now I'll get to see what the buzz was all about afterall :)
Sunday 28th of February 2016
I'm obsessed with gochujang! Totally agree that it's the new sriracha! These tacos look so amazing. Definitely pinning!
Saturday 27th of February 2016
I recently tried gochujang in braised short ribs and am hooked! Love having another recipe that uses it! These look wonderful!
Ahu @ Ahueats
Friday 26th of February 2016
I also love gochujang! What a wonderful condiment - these tacos look awesome!
Wednesday 20th of January 2016
Yum. I love hot sauce and your sauce looks intriguing. Thanks for sharing Jenni. Elaine