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Bulgogi Chicken Thigh Tacos

Bulgogi Chicken Thigh Tacos

with Pickled Cucumbers and Sriracha Crema

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Korean and Mexican flavors may seem like they’re at opposite ends of the culinary spectrum. But when they meet in the middle, the results are absolutely delicious. These mashup tacos feature chicken in bulgogi sauce—a Korean-style marinade of soy sauce and sesame with a little bit of sweetness. When you tuck that into tortillas with cabbage, pickled cucumber, and a spicy crema, it feels like a border-hopping celebration in your mouth.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Persian Cucumber

5 teaspoon

White Wine Vinegar

12 ounce

Chicken Thighs

4 ounce

Shredded Red Cabbage

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

2 tablespoon

Sour Cream


1 teaspoon


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

½ teaspoon


1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat18 g
Saturated Fat12 g
Carbohydrate85 g
Sugar37 g
Dietary Fiber2 g
Protein31 g
Cholesterol145 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim and thinly slice scallions, keeping greens and whites separate. Cut cucumber in half lengthwise, then slice into thin halfmoons and toss with 4 tsp vinegar (we sent more) and ½ tsp sugar in a small bowl. Season with salt and pepper and set aside. Pat chicken dry with a paper towel, then cut into 1-inch pieces.


Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes. Remove pan from heat and stir in remaining vinegar. Transfer contents of pan to a medium bowl.


Heat a large drizzle of oil in same pan over medium-high heat. Season chicken with salt and pepper, then add to pan. Cook, tossing occasionally, until browned and cooked through, 4-6 minutes.


Reduce heat under pan to medium, then pour in bulgogi sauce. Bring to a simmer and let bubble until sauce has reduced slightly, about 2 minutes, while tossing chicken to coat. Stir in cabbage mixture, then remove pan from heat.


In another small bowl, stir together sour cream, 1 tsp water, and sriracha (to taste). (TIP: Add more water as needed to achieve a drizzly consistency.) Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.


Divide chicken and cabbage mixture between tortillas, then top with cucumber. Drizzle crema over each taco and sprinkle with scallion greens.