2 tablespoons toasted sesame oil
1 teaspoon gochugaru (coarse Korean red chili flakes)
1/2 teaspoon coarse sea salt
4 boneless, skinless chicken breast
1 batch Korean Barbecue Sauce
a dozen good quality corn tortillas
1 batch Korean Slaw
1 batch Korean Salsa
Quick Cucumber Kimchi

2 tablespoons toasted sesame oil 1 teaspoon gochugaru (coarse Korean red chili flakes) 1/2 teaspoon coarse sea salt 4 boneless, skinless chicken breast 1 batch Korean Barbecue Sauce 1 batch Korean Slaw 1 batch Korean Salsa

1. Whisk the sesame oil, gochugaru, and salt together in a mixing bowl

2. Coat the chicken in the mixture and set it aside (you can do this up to a day ahead but be sure to store the chicken in an airtight container in the refrigerator)

3. Heat a grill or grill pan over high heat.

4. Grill the chicken for about 3 minutes on a side, or until just barely firm to the touch and nicely marked.

5. Brush each chicken with a spoonful of Korean Barbecue Sauce, then turn it and brush the other side.

6. Continually, to grill on both sides, brushing with more sauce, until the chicken is nicely lacquered, about 2 more minutes.

7. Remove the chicken from the grill and let it sit for at least 5 minutes

8. while the chicken is resting, warm the tortillas

9. thinly slice the chicken and pile it on a plate alongside the tortillas

10. Serve with Korean slaw, the salsa, and kimchi