Ghetto Chicken Taco with Kochujang Crema

Korean tacos have been pretty popular around these parts, at least for a while.  Kalbi or bulgoki would be the first things I’d put in a Korean taco but because I don’t always have the time or the inclination to make either, I ghetto-ize it and use chicken instead.  The funny thing is that on the day I made these tacos, I wasn’t even looking to give it a Korean spin.  I only decided on that when I remembered I had some kochujang in the fridge and was curious to see how sour cream mixed with this spicy red bean paste that’s used in many Korean dishes would taste together; a little of this stuff goes a long way, which bums me out because I haven’t been able to find it in a container smaller than 12 oz.  The kochujang and green onions are pretty much the only things that make this even vaguely Korean!


Ghetto Chicken Tacos with Kochujang Crema

1 chicken breast, gently poached and cut into bite-sized pieces or shredded.  You can also use rotisserie chicken or grilled fish
Eight corn tortillas
1 cup shredded cheese (whatever you have on hand; I used Cheddar in the pictures)
Kochujang Crema (recipe follows)
1 green onion, sliced thin crosswise
Chopped kimchi, optional (I didn’t happen to have any, but if you like kimchi, either cabbage or radish, toss that in)

Gently poach the chicken breast until it reaches between 155F and 160F, let it cool a little, and cut it up (you can shred it if you like).   In a heavy skillet over medium heat (no need to grease it unless you’re using a non-stick pan), cook a corn tortilla until it’s warmed through.  Swap it out with a second tortilla, and place the first one on top of the second.  Sprinkle with whatever cheese you have on hand and place some of the cut up chicken on the doubled-up tortillas.  When the cheese is melted, spoon a bit of the kochujang crema on, and sprinkle some of the green onion on top.  Fold the tortillas over and serve with kimchi and additional crema on the side.


Kochujang Crema

1 cup sour cream, creme fraiche, or plain yogurt
1 tsp fresh lime juice
2 TBS kochujang

In a medium bowl, mix all ingredients together.  Salt and pepper to taste, and chill in the fridge for an hour.

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