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

dressing::
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)

dressing::
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. 


 marinade::
 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!

xx

10 comments:

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

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

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

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  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!

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  5. @Jian

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

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

    Patience
    www.justpatience.com

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  7. @JustPatience

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

    xx

    ReplyDelete

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