Korean Chicken Tacos

Adapted from Hankook Taqueria, Atlanta

Time: 30 minutes, plus 2 to 4 hours’ marinating

For marinating chicken:

1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken

For the vinaigrette:

1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoons sesame oil
1 1/2 teaspoons hot red-pepper flakes

To serve:

3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese
6 lime wedges, for garnish

1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.

2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.

3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.

4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.

Yield: 6 servings.