Buldak Breakfast Taco

Spicy chicken, smoky bacon and cheesy eggs make for a fun twist on a breakfast taco.

Buldak Breakfast Taco

Serves 4

I’m typically a sweet breakfast person. But occasionally, I crave something savory on the weekend for breakfast. These tacos came out of wanting to use up what I had on hand and not think too hard one Saturday morning. I was pleasantly surprised with the result. After a little modification, this is the delicious outcome.

“Recipe Tips:

1. Buldak translates to fire chicken. It is a spicy chicken dish typically served topped with melted mozzarella cheese.

2. The buldak recipe I use for these tacos is very different from the buldak recipe I use when I make buldak topped with cheese.”

Ingredients

570g (1.25 lbs) chicken breasts, cut into thin slices

110g (.5 large) onion, sliced .25 in thick with the grain

Seasoning Sauce

3 T gochugaru

1 T soy

1 T soju or water

2 t rice syrup or sugar

1.5 t gochujang

1 t rice vinegar

.5 t ground cumin

.25 t ground black pepper

.25 t kosher salt

2 garlic cloves, grated

Garlic Mayo

80g (4 T) kewpie or regular mayo

2 garlic cloves, grated

2 t rice vinegar

.5 t salt

1/8 t MSG - optional

1-2 t water

Toppings

8-10 flour tortillas

8-10 bacon slices

8 large eggs, beaten

1 T butter

120g (1 c) shredded cheese

3 scallions, thinly sliced

Recipe Know-how

Chicken

1.      In a medium mixing bowl combine the seasoning sauce ingredients.

• Add the chicken and onions. Allow to sit for 30 – 60 minutes.

2.      In a large saute pan over medium-high, heat 1 T vegetable oil.

• Add the chicken and onions.

• Saute 5-7 minutes tossing constantly until browned around the edges and the chicken is cooked through.

• Set aside and keep warm.

Mayo

3.      In a small bowl, combine all of the mayo ingredients except the water. Mix well.

• Add water as needed to reach drizzling consistency.

Finishing

4.      Warm tortillas. Set aside and keep warm.

5.      In a large non-stick saute pan cook the bacon to your desired level of crispness.

• Place bacon on paper towel and set aside. Do not drain bacon fat.

6.      Add butter to saute pan with bacon fat.

• Heat over high until the butter stops foaming.

• Add eggs and season with salt and pepper

• Working quickly, pull the cooked edges of the egg repeatedly to the center to form large curds.

• When the eggs are mostly set but still wet, turn off heat and sprinkle with the cheese. Cover immediately.

The eggs should take no more than 1-2 minutes to cook on high heat.

• Allow to sit for 1-2 minutes to melt the cheese.

7.      Onto a warm tortilla spoon a portion of the chicken.

• Place the bacon. Top with a portion of the eggs.

• Finish with a sprinkle of scallion and a drizzle of the garlic mayo.

8.      Serve with a salad.