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In the Kitchen with G.P's Cookbook "It's All Good" Korean Chicken Tacos

In the Kitchen with G.P's Cookbook "It's All Good" Korean Chicken Tacos

I'm so excited to enter into a new year with a plethora of new ideas, many of these ideas happen to be about or somehow related to, food! I've always been an at-home cook, dreaming up new salads or just learning from one of the hundreds of food blogs I follow. I love being in the kitchen + sharing my ideas so, I felt it was time to expand the blog to share with you! 

For me, food is about enjoyment, love + health

While "healthy" food doesn't always mean the same to everyone, here's what it means to me: whole foods, organic or sustainably sourced, high protein + veg, balanced, vitamin rich + delicious. From here on out you'll find recipes that are homey, easy to do, vegetarian and not, but always delicious. Occasionally, you'll probably find some meals that are not of the healthy variety because, I believe in balance + digging into something ridiculously delicious + soul satisfying every now + then . . .

that's life + it's all good

Recipe Keeper

Korean Chicken Tacos

I couldn't think of a better way to kick things off than with a riff on a fantastic recipe from one of my all-time favorite cookbooks, "It's All Good", from the all-too-pinterest-worthy, Gwyneth Paltrow (I may have a sleight obsession with her + Goop).

These Korean chicken tacos are gluten free, dairy free, + perfect for a night in with the hubs. From the tangy bbq sauce to the deliciously vinegary coleslaw, you can't go wrong. Pair it with a light beer or sparkling lime-flavored water to really top it off. 

* Notes * I made some minor adjustments to the original recipe due to limited things on hand: I used 1 lb chicken breast + .5 lb chicken thighs (b.c I know my husband loves them) + replaced the kimchi cucumbers with a quick pickled jalapeno. Enjoy!


| Makes 4 Tacos | 

  • Corn Tortillas (at least 4)
  • 1.5 - 2 lbs chicken breast (boneless + skinless)
  • 1 Tsp Red pepper flakes
  • Coarse sea salt (I love Real Salt)
  • Evoo
  • Limes (2-3)
  • 1 Jalapeno, halved + seeded
  • Fish Sauce
  • Soy Sauce
  • Sesame Oil
  • Honey

Coleslaw Topping

  • 1 cup shredded napa cabbage
  • 1 cup shredded romaine
  • 1/4 of a small red onion, chopped
  • 2 green onions, thinly sliced
  • 3 Tbsp Cilantro, roughly chopped
  • 2 Tsp toasted sesame seeds (I used black)

Korean Salsa

  • 1 1/2 cups cherry tomatoes, halved
  • 1 small yellow onion, chopped
  • 2 Tbsp gochujang (like this one)
  • 1 garlic clove, chopped
Found + Kept | "It's All Good" Recipe | www.foundandkept.com


Step 1

Mix up marinade for chicken by combining 2 Tbsp of sesame oil with red pepper flakes + salt in a mixing bowl. Add chicken to bowl + let it marinate while you make everything else. 

Step 2

To make the "Korean Salsa": Set the oven to 400°F, then line a baking sheet with parchment. Lay cherry tomatoes + onions on sheet + mix with 1 Tbsp evoo. Cook for about 20 minutes or until roasted + bubbly. Remove from oven + place tomatoes + onions in food processor along with all the other ingredients + 1 Tsp fish sauce, pulse until you reach the consistency you like.

Step 3

To make the Coleslaw: whisk together 2 Tbsp evoo, juice from 1 lime + 1 Tsp fish sauce in a large bowl. Add cabbage, romaine, red onions, green onions, cilantro + sesame seeds. Toss all ingredients together + let it sit until time to serve.

Step 4

Before you start cooking that chicken, whip up a quick "Korean BBQ Sauce": mix together 1/4 cup gochujang, 2 Tsp honey, 1 Tsp soy sauce, 1 Tsp sesame oil, 1 Tsp fish sauce, 1 minced garlic clove, until all are combined. 

Step 6

Heat a cast iron skillet on medium/high heat (GP's recipe calls for grill pan but, to my surprise, I don't have one. The cast iron seemed to work just fine). Cook chicken on one side, slather top side with BBQ sauce, flip chicken after about 5 min + repeat other side until chicken is fully cooked. Set aside + let it rest. 

Step 7

Heat tortillas while the chicken rests + pull together all the remaining items. I made a quick pickled jalapeno: halve 1 jalapeno (remove seeds for less heat), thinly slice + squeeze juice from 1 lime, season with salt + let it sit at room temp.


Enjoy! Slice up the chicken + let everyone serve themselves so they can make their tacos just the way they want them.

The thing I love most about this recipe is that it's a great jumping off point for so many different ways of eating.

If you're vegan sub out chicken for tofu.

Not into grains at the moment? Easily replace the tortillas with lettuce cups.

Fine Print: All photos belong to Found + Kept, if you'd like to use them please give full credit + provide a link back to the original pos


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