Korean BBQ Chicken Tacos with Kimchi & Gochujang Mayo

Korean BBQ Chicken Tacos with Kimchi & Gochujang Mayo

Bold. Sweet. Spicy. Fermented. This taco doesn't ask for permission—it makes itself at home.

A New Kind of Taco Night

Move over, taco seasoning packets and shredded cheddar—this Korean BBQ chicken taco recipe is here to shake things up. Whether you're planning an easy weeknight dinner, looking for unique taco toppings for your next taco bar, or searching for the best taco recipe to impress your foodie friends, this one’s a showstopper.

Thinly sliced chicken breast, marinated in a sweet, spicy, umami-rich sauce made with soy sauce, brown sugar, fresh garlic, grated ginger, and the fermented depth of gochujang (Korean chili paste). Caramelized to perfection in a skillet until the edges crisp and the sauce sticks like lacquer. Piled into a warm tortilla and topped with chopped kimchi, sliced red onions, and a gochujang aioli so creamy and punchy, it deserves its own fan club.

This is more than a fusion taco recipe—it’s a flavor story. A Korean Mexican taco mashup that makes room for spice, crunch, cream, and comfort. It's easy enough for a casual dinner and bold enough for your next taco tasting party.

Why It Works

This taco hits the mark on every flavor dimension:

  • Sweet and savory chicken from the brown sugar and soy glaze
  • Spicy depth from gochujang and kimchi
  • Acid and funk to cut through the richness
  • Creamy balance from the mayo
  • Toasty warmth from perfectly griddled tortillas

Whether you're browsing Korean BBQ taco recipes, looking for creative chicken taco ideas, or wondering what to do with leftover kimchi, this dish delivers.

It's a low-effort, high-flavor recipe you can make in under 30 minutes—and one of the best ways to explore global flavors in a tortilla format.

Perfect For

  • Korean BBQ night at home
  • Next-level taco Tuesday
  • Street food-inspired dinner parties
  • Leftover chicken upgrades
  • Fusion recipe experimentation
  • Small plate menus and taco flights

 

 Servings Prep Time Cook time Total Time
4 25 Mins 35 Mins 40 Mins

 

Ingredients:

For the Korean BBQ Chicken:

2 boneless, skinless chicken breasts, thinly sliced

1/3 cup soy sauce

3 tablespoons brown sugar

2 tablespoons rice wine vinegar

2 tablespoons gochujang (Korean red chili paste)

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon sesame oil

1 tablespoon vegetable oil (for cooking)


For the Gochujang Mayo:

1/2 cup mayonnaise

1-2 tablespoons gochujang (adjust based on desired heat)

1 teaspoon lemon or lime juice


Tacos and Toppings:

8 small flour tortillas or corn tortillas

1 cup kimchi, roughly chopped

1/2 red onion, thinly sliced

1 tablespoon sesame seeds, for garnish

Fresh cilantro leaves, for garnish

1 lime, cut into wedges

Instructions:

1. In a mixing bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, gochujang, garlic,   ginger, and sesame oil until well combined.

2. Place the chicken slices in the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes.

3. In a skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken slices, and cook until caramelized and fully cooked through, about 6-7 minutes. Set aside.

4. In a small bowl, mix together the mayonnaise,         gochujang, and lemon/lime juice. Adjust seasoning  if necessary.

5. Warm the tortillas on a skillet or directly over the flame until they are soft and pliable.

6. Place a few slices of the cooked Korean BBQ chicken on each tortilla.

7. Top with a generous spoonful of chopped kimchi.

8. Drizzle the gochujang mayo over the chicken and kimchi.

9. Garnish with red onion, sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
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