Chicken Bulgogi Tacos
with Gamja Jorim Style Potato Salad- Soy
- Sesame
- Egg
- Mustard
- Gluten
The best of both worlds: Korean BBQ but make it TACOS! This week's taco night will one to remember! Sesame and soy marinated chicken with a kick of fresh lime is kissed on the grill and wrapped up in warm tortillas. On the side, dig into a a sweet and savoury potato salad inspired by Gamja Jorim, a common Korean side dish.
Ingredients
4 unit
Chicken Thighs
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tbsp
Sesame Oil
(Contains: Sesame)
6 g
Garlic
30 g
Ginger
2 unit
Green Onion
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
6 unit
Flour Tortillas
(Contains: Gluten)
1 unit
Lime
56 g
Spring Mix
460 g
Russet Potato
Not included in your delivery
2.5 tsp
Salt*
½ tsp
Pepper*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to the same pot, off heat.
While potatoes cook, zest, then juice lime. Thinly slice green onions. Peel, then mince or grate garlic and ginger.
Combine lime juice, sesame oil, soy sauce mirin blend, garlic, ginger and 1 tbsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Add chicken to a large bowl and add half the marinade to coat.
Add mayonnaise and lime zest to remaining marinade in the medium bowl. Stir to combine. Reserve 1 tbsp dressing (dbl for 4 ppl) in a small bowl and set aside. Add potatoes and half the green onions to the medium bowl with dressing. Season with salt and pepper, then stir to combine.
Add chicken to grill, close lid and grill until cooked through, 6-8 min per side.** Wrap tortillas in foil. Place the tortilla packet on the grill next to chicken. Grill, until warmed through, flipping once, 5-6 min. Remove from the grill and set aside.
Add spring mix and reserved dressing (from the small bowl used in step 4) to another large bowl. Season with salt and pepper, then toss to coat. Thinly slice chicken. Divide tortillas between plates. Top with chicken, salad, and remaining green onions. Serve potato salad on the side.
