Not your traditional Korean tacos from Food52

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Notes about this recipe

  • chawkins on June 09, 2021

    Very flavorful tacos. There was no specific instruction on how to bake the chicken. Since it told you to marinate in a pot covered, and there was flour in the marinade. I just baked them in the pot with the marinade and covered. They turned out fine very moist with a bit of gravy. I followed the recipe exactly for everything with the exception of using Napa cabbage for the slaw because that is what I had in the house.

  • Rutabaga on April 18, 2015

    We really enjoyed these flavorful tacos. The condiments are easy to make, although I had some trouble getting the blender to blend the small amount of salsa verde, and had to scrape it down many times. To be fair, I think I should have had more cilantro, but it still tasted good. Unfortunately, I forgot to caramelize the onions, but we did add kimchi and queso fresco as toppings, which I highly recommend.

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