Those of you who have read my blogs and my cookbooks know I have a fondness for ... GOCHUJANG! Gochujang is a fermented Korean chili paste, made with soybeans, red pepper,, rice and salt. It's so tasty - sweet/salty/savory all at the same time. For Taco Tuesday (okay, Thursday) this week, I had some in my fridge, so decided to put it good use with Korean inspired Chicken Tacos. They are deeeeee-lish.
Sautee the chicken: I used a package of cooked chicken breast, chopped - you can of course cook it up yourself. In a saucepan, I sauteed some ginger and garlic, and some diced green onions. Once that was softened, and smelled great, I added a sauce (2 tablespoons of soy sauce, 1 of gochujang, 1 teaspoon of brown sugar, and 1 teaspoon of sesame oil), and the chicken, and let it cook together to make nice caramelized chicken, well coated in that delicious sauce.
Prepare some tortillas: You can use street taco size, or whatever you want - tonight I used soft taco flour tortillas - grilled lightly for some nice char marks. On one half of the tortilla I layered some very thinly sliced cucumber, a sprinkling of chopped carrots and shredded lettuce. On the other half I spread a Gochujang mayo (about 1/3 cup of mayo, 1 teaspoon of sugar, 1 tablespoon of Gochujang, and 1 teaspoon of sesame oil). I covered this with some of the browned chicken, and that was that.
They are super fast to put together, and loaded with unique flavors. Enjoy!