Chicken Bulgogi Tacos

I’m not going to lie, developing the recipe for these Bulgogi Tacos took quite an unexpected and unfortunate turn when, reaching for a jar in a high cabinet, I knocked the glass bottle of toasted sesame oil off the shelf, which busted on my kitchen counter slicing my wrist with the shattered glass resulting in two stitches.

I’m taking this a sign from God that while the toasted sesame oil works perfectly in the chicken marinade, it was simply not necessary for the pickled cucumbers, which turned out great by the way, using a little sunflower oil instead.

But kitchen drama aside, these tacos are a fabulous change up to your normal Taco Tuesday lineup. And to be honest, the chicken itself would be great just on some rice topped with the pickled cucumbers and maybe a little kimchi. Although I do think the Korean inspired flavors really shine through in taco form. Give them a go and let me know what you think. Just be weary of where you store your glass bottles!


For the bulgogi chicken thighs:

  • 2 lb boneless, skinless chicken thighs
  • 1/4th cup rice wine vinegar
  • Juice of half a lemon
  • 3 Tbsp soy sauce 
  • 2 Tbsp sunflower oil
  • 1 Tbsp honey
  • 1Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp minced ginger
  • 3 garlic cloves, thinly sliced
  • 1/2 – 2 tsp sriracha, depending on preferred level of spiciness
  • 1-2 green onions, thinly sliced 

For the pickled cucumber:

  • 1 English cucumber
  • 1 Tbsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp sunflower (or other light tasting) oil
  • ½ tsp sugar 
  • ½ tsp sesame seeds 

For the Sriracha Sour Cream:

  • ½ cup sour cream 
  • ½ tsp sriracha (or to taste)
  • Juice of ½ lime 
  • Salt & pepper to taste

To assemble the tacos:

  • Flour tortillas
  • Shredded red cabbage
  • Sriracha 
  • Limes
  • Sesame seeds 
  • Chopped kimchi (optional)


For the chicken thighs:

  • Place the chicken things in a sealable freezer bag or tupperware container. 
  • Whisk together marinade ingredients from the rice wine vinegar to the green onions. 
  • Pour over chicken thighs and let marinade in the fridge for at least 4-6 hours, ideally overnight. 
  • Take chicken out of the fridge 15-30 minutes before grilling. 
  • Preheat grill to medium high for at least 10 minutes until HOT. 
  • Grill chicken over medium high heat with the lid closed for 5-6 minutes. 
  • Flip the chicken to the other side and grill with the lid closed for an additional 5-6 minutes, or until the chicken reaches an internal temperature of 165 F. 
  • Remove from grill to a foil lined baking sheet and allow to rest for at least 5 minutes before slicing. 

For the pickled cucumbers:

  • Quarter and slice 1 whole English cucumber. 
  • Whisk together vinegar, soy sauce, oil, sugar and sesame seeds and pour over cucumber. 
  • Allow to marinade at least 30 minutes before serving. 

For the Sriracha Sour Cream:

  • Mix together sour cream, Sriracha and lime juice.
  • Add a pinch of salt and pepper to taste.

To assemble the tacos:

You really can do anything you’d like when it comes to taco toppings, but these are some of my personal preferences for a delicious Bulgogi style taco.

  • Lightly dampen a paper towel and wrap around flour tortillas, microwave for 10-15 seconds until tortillas are soft and pliable.
  • Sprinkle on some shredded cabbage followed by several slices of grilled chicken thigh. 
  • Top with a Sriracha Sour Cream, green onions, a sprinkle of sesame seeds, fresh lime juice and an extra squeeze of sriracha if desired. 
  • Enjoy!

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