Korean Pulled Chicken Tacos With Go-Chu-Jang Cranberry Sauce
⅓ cup sugar
⅓ cup water
12 oz pack fresh or frozen cranberries
1½ tbsp bibigo™ Go-Chu-Jang Hot & Sweet Sauce
1 tbsp neutral oil
1 large onion, diced
2-3 clove garlic, minced
1-2 large green bell peppers, membrane & seeds removed, diced
5 lb boneless and skinless chicken thighs, excess fat trimmed
1 jar Bibigo BBQ Sauce Original
18-24 6-inch flour tortilla
1 medium white daikon, thinly sliced into rounds, half- or quarter-moons
3-4 scallions, thinly sliced
Toasted sesame seeds
- Rinse and pick over cranberries. No need to thaw if using frozen.
- Place the water and sugar into a medium saucepan, bring to a boil on high heat and stir until the sugar is dissolved. Add cranberries to the saucepan, and bring liquid back to a boil. Reduce heat to medium-low. Simmer for about 10-12 minutes, stirring occasionally, until most of the cranberries have burst, and a sauce has formed.
- Remove the saucepan from heat and stir in bibigo™ Go-Chu-Jang Hot & Sweet Sauce. Transfer to a heat-proof container and set aside. The cranberry sauce will continue to thicken as it cools.
- Preheat the oven to 325ºF and set a rack on the lower third of the oven. In a 6-quart Dutch oven, heat oil over medium-high heat. Add in the onion, garlic, and bell pepper. Cook and stir occasionally until softened, about 5 minutes.
- Place chicken thighs into the Dutch oven and stir some of the onion mixture over them. Pour the entire jar of Bibigo BBQ Sauce Original over the chicken and add in about ¼-⅓ cup of water. Cover the pot, place into the oven, and bake for about 45 minutes.
- Increase heat to 350ºF, keep the pot covered, and bake for another 30 minutes.
- Meanwhile, in a medium bowl, quick-pickle the daikon with a generous splash of rice vinegar. Toss to mix well. Repeat with the scallion in a different bowl and set both aside.
- Uncover the pot and bake for about 20-30 minutes more until the chicken is really tender, shreds easily when pressed with a fork, and has developed a light golden brown color.
- Remove pot from the oven and set it over the stove. Transfer chicken into a large bowl. Turn the stove on medium-high, stir occasionally and reduce the cooking liquid by half or until slightly thickened, about 5-8 minutes. Meanwhile, pull the chicken thighs into shreds with two forks. Pour the reduced cooking liquid over the chicken and toss to combine. Set aside and keep warm. Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
- To serve, warm the tortilla according to package directions or your preferred method. Wrap them in a clean dish towel to keep them warm and soft. At the table, set out serving bowls of chicken, pickled daikon, scallion, sesame seeds, gochugaru, and go-chu-jang cranberry sauce. To assemble, place a mound of tender chicken on a tortilla, add on some daikon, scallion, and a small dollop of go-chu-jang cranberry sauce. Sprinkle on sesame seeds and gochugaru, and eat immediately. Repeat and enjoy!