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.
