Monday, October 24, 2011

in the kitchen:: korean tacos

once in a while, i like to throw a newbie into our mix of home-cooked meals. i first read about this through the charming blog - cakies and found the recipe through week of menus. once inspiration struck i couldn't get it out of my mind so we had it for dinner that very night!

sooooo good!! :)
the original recipe here. because i couldn't find all of the fixings needed, i got creative. 
mine feeds two hungry people!

ginger cabbage slaw::
2 cups of cabbage, shredded.
1/4 cup of onion, thinly sliced
1/4 cup of carrots, shredded
1/4 cup of scallions chopped

2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
1/2 teaspoon salt
1 tablespoon grated fresh ginger
pepper to taste

whisk the dressing then mix everything 15 mins before serving. 

cucumber cilantro relish::
2 cups chopped japanese cucumber
1 cup roughly chopped cilantro (i used the stem as recommended)

1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon kimchi paste
1 tablespoon roasted sesame seeds

whisk the dressing. then mix everything 15 mins before serving.

as for the meat, the most important part of the dish, i reckon, i used two type of cuts so we can figure out which goes better. half of it was kobe wagyu beef and the rest, regular sukiyaki beef. the former is a a little pricier (like 5 times) but i used the same marinade for both. 

 1/4 cup soy
1/4 cup mirin
1/4 cup water
2 tablespoons of gochujang
2 tablespoons sesame oil
2 tablespoons cooking sake
1/2 clove garlic grated
1/4 cup green onions chopped lengthwise 
2 tablespoons sesame seeds
black pepper

marinade the meat for at least 8 hours or overnight but since i was working with a tight time-line, my meat sat in the juices for 4 hours, max. still pretty yummy! i'll try leaving it overnight next time. 

grill or pan-fry the meat according to your preferences. we left the wagyu a little pink in the middle but pan-fried the sliced beef bulgolgi style with charred tips and all.. 

served with warm tortillas, chopped fresh tomatoes, chilli / gochujang paste and a squeeze of lime.

nom nom nom.
i ate two of these babies and passed out in a food coma. it was sooo delish!!
perhaps i'll try it with korean leaf & kimchi next time!

p.s. we like our food full-flavored and super salty so you can go easy on the soy sauce & chilli if it doesn't suit your tastebuds!



  1. not bad zhing! next picnic, you're making korean tacos!

  2. Nom nom nom! Looks deliciouuuuuus!! Need to try this!

  3. That looks sooo good! I'll try it soon! xx

  4. @Pamz TT

    bet your kiddos will love it!

    p.s. the original recipe suggests to leave the cucumber unseasoned if kids don't take spiciness well!

  5. @Jian

    yes please do! and let me know if there is anything you did differently! :)

  6. These looks so good. I am book marking this post to try it and also following you.


  7. @JustPatience

    yayy! :) give it a go! its totally worth the long grocery list!



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