Korean BBQ Turkey Wonton Tacos

  • SERVING SIZE 2 tacos
  • PREP TIME 2 days
  • TOTAL TIME 2 days 2 hrs. 5 mins.

Take patrons’ taste buds on a trip to Korea with these great-tasting wonton tacos. Soy sauce, ginger, sake and sesame oil add Asian-inspired flavor to tender turkey thigh roast.

Ingredients

 

KOREAN BBQ TURKEY WONTON TACOS

Yield: 2 tacos 

2 cups

Marinade

2 ea.

Wonton shells, crispy

3 slices

Pickled Cucumbers

1 tsp.

Roasted Hot Peppers and Vinegar Soy Sauce

 

 

 

MARINADE

Yield: 2 cups 

1 tbsp.

Sesame seeds, toasted, crushed

1 tbsp.

Garlic, minced

3 tbsp.

Fresh ginger, minced

½ cup

Green onions, thinly sliced

½ cup

Soy sauce

½ cup

Sake

1 tbsp.

Sesame oil, light

1 tbsp.

Light brown sugar

1 tbsp.

Korean red pepper powder

 

PICKLED CUCUMBERS

Yield: 4 lbs. 

4 lbs.

English cucumbers, trimmed, sliced ⅛-inch thick

½ cup

Sea salt

4 ea.

Green onions, thinly sliced, white and green parts

2 tbsp.

Garlic, thinly sliced

1 tbsp.

Serrano pepper, thinly sliced

½ cup

Honey

3 cups

Rice vinegar

2 cups

Water

 

ROASTED HOT PEPPERS AND VINEGAR SOY SAUCE

Yield: 2 cups 

8 ea.

Jalapeño peppers

8 ea.

Serrano peppers

6 tbsp.

Soy sauce

2 tbsp.

Mirin

2 ea.

Green onions, sliced, green and white parts

4 tsp.

Garlic, minced

2 tbsp.

Sesame seeds, toasted

1 tbsp.

Cashews, toasted, chopped

2 tbsp.

Sesame oil

1 tsp.

Sea salt

2 tsp.

Black pepper, ground

Directions

 

TO PREPARE THE KOREAN BBQ TURKEY WONTON TACOS:

1. Place the pulled turkey into the Marinade and marinate for 1–2 hours, turning occasionally.

2. Remove the turkey from the Marinade and allow the excess to drain. Then grill the marinated pulled turkey to a golden brown.

3. Portion the turkey into the crispy wonton shells (form fried wontons into a taco shape), top with the Pickled Cucumbers, and serve with the Roasted Hot Peppers and Vinegar Soy Sauce on the side.

4. For a recipe twist, substitute the wonton shells with Spicy Kimchi Pancakes or lettuce wraps.

 

 

TO PREPARE THE MARINADE:

1. Combine all the ingredients and blend well.

 

 

 

 

 

 

 

 

 

 

TO PREPARE THE PICKLED CUCUMBERS:

1. Combine the sliced cucumbers with the salt. Toss and allow to stand for 2 hours under refrigeration. Toss 2 or 3 times during the 2 hours. Drain and discard the salt water.

2. Place the salted, drained cucumbers in a stainless steel bowl and toss with the green onions, garlic and peppers. Set aside.

3. Combine the honey, rice vinegar and water in a pot and bring to a boil. Cover with a lid and simmer for 5 minutes.

4. Pour the simmering liquid over the cucumbers and allow them to cool. The cucumbers must stay immersed in the liquid.

5. Allow the cucumbers to mature for 1 day at room temperature, then refrigerate for 1 or 2 days.

6. Drain before serving.

 

TO PREPARE THE ROASTED HOT PEPPERS AND VINEGAR SOY SAUCE:

1. Wash the peppers and pat them dry.

2. Blister the peppers in a hot cast-iron skillet, but do not char them.

3. Pull the stems and discard them.

4. Chop the peppers to ⅛ inch, seeds and all.

5. Combine the chopped peppers with all the remaining ingredients.

6. Place the sauce in a storage container with a lid and refrigerate.

RECIPE TWISTS

Swap and substitute to make it your own.

 

SPICY KIMCHI PANCAKES

Yield: 24 pancakes 

1 ½ cups

All-purpose flour

2 ea.

Eggs, beaten

Water, as needed

2 ea.

Red serrano peppers, thinly sliced

2 ea.

Green serrano peppers, thinly sliced

2 ea.

Green onions, thinly sliced

1 cup

Cabbage kimchi, drained, chopped

1 tbsp.

Sesame seeds, dry toasted

1 tbsp.

Sesame oil

1 cup

Bean sprouts

Vegetable oil for sautéing, as needed

Dipping sauces, as needed

 

TO PREPARE THE SPICY KIMCHI PANCAKES:

1. Place the flour in a mixing bowl and form a well. Add the beaten eggs to the well and slowly add the water. Blend to a batter consistency.

2. Stir in the peppers, onions, kimchi, sesame seeds and sesame oil. Blend well.

3. Heat a slight coating of vegetable oil in a nonstick pan. Place a small number of bean sprouts in the pan and top with 1 tablespoon of the batter. Pan-fry for 2 minutes per side.

4. Top with the Korean BBQ turkey and serve with dipping sauces.

Serve with confidence.®

Close

Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information