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.
