Monday, 1 June 2009

Gourmet talk of the Korean taco again

Okay, but how about taco ideas? Shin recommended kalbi (marinated short ribs) and daeji bul-gogi (spicy pork), with condiments including a slaw of shredded romaine lettuce and Napa cabbage with a sesame vinaigrette. “Instead of vinegar, which is what Koreans would use, I’d use fresh lime juice,” said Shin.

Kye and her mother also made homemade ssamjang, the sauce typically slathered on the Korean lettuce wraps called ssam, which you can think of as the original Korean taco. (Actually, Shin recalls tortilla-based Korean tacos long predating Kogi. “Growing up in LA, there’s so many Latinos in K-town, you had Korean tacos at your backyard barbecue,” she said. “It never really tasted great.”)


Adapted from Kye Soon Hong
Makes enough for about 18 tacos

Note: the same marinade may be used for kalbi, thin-sliced bone-in short ribs

• 1 1/2 pounds beef rib eye, thinly sliced (preferably from a Korean or Japanese market)
• 2 tablespoons soy sauce
• 1/4 cup sugar
• 1 tablespoon minced garlic
• 2 teaspoons Asian sesame oil
• 2 teaspoons mirin
• 2 teaspoons water

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Read more here

My mouth is watering at the taught of one


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