Korean Tacos

I made a double batch of the Bulgogi (Korean BBQ beef) over the weekend.  I cooked it all up because I don't think the beef should sit in the marinade for more than one day.  The leftover bulgogi made this Korean taco meal very easy.  And I REALLLY liked these tacos.  If I had a favorite tag, I would use it.  I am going to make one.  

The tacos are made up of the Bulgogi, a Korean salsa, and a few simple toppings.  I had already cooked beef, that I just warmed up.  However, if you marinate the meat the night before, cooking it up only takes about 5 minutes because it is so thinly sliced.  The toppings take just a few minutes to chop and mix up.  One is an onion and cilantro relish (basically just onion, cilantro and lime juice...delicious).  The other is lettuce dressed in a quick Korean dressing.  The salsa takes about an hour.  I made it right before we ate it, so it was still warm.  I thought I would prefer it cold, but when it was in the taco, it was good warm too.

Korean tacos like these are becoming popular, especially in California.  I have heard lots and lots about them.  But never had them.  We don't have Korean taco vans in Boulder.  That I know of.  Please let me know if there are any in a 50 mile radius of me.

I love that these tacos don't have cheese.  I am sick of cheese.  I ate too much of it over the past month.  And I need a break.

Great for those of you suffering from seasonal allergies and who have lost your sense of taste.  Scot could kind of taste this meal!

Korean Tacos

by Closet Cooking

12 small tortillas

1 lb Bulgogi (Korean BBQ beef)

1 cup Korean style salsa roja (recipe below)

1 cup onion and cilantro relish (recipe below)

2 cups shredded lettuce in a Korean sesame vinaigrette

6 tablespoons sesame seeds (toasted and crushed)

Assemble tacos.

(Servings: 4, Difficulty: Intermediate)

___________________________________

Korean Style Salsa Roja

1/2 pound plum tomatoes

1/4 pound tomatillos (husked and washed)

1 cup water

1 ounce (about 20) dried chilies de arbol (toasted)

1/2 cup onion (chopped)

1 tablespoon garlic (grated)

1 tablespoon ginger (grated)

2 tablespoons gochujang

1 tablespoon sesame oil

1 tablespoon sesame seeds (toasted and crushed)

Roast the tomatoes and tomatillos until charred on all sides, about 10-12 minutes.

Place the tomatoes, tomatillos, water, chiles de arbol and onion into a sauce pan, bring to a boil and simmer until the onions are tender, about 20-30 minutes.

Drain the water reserving it.

Place everything except the sesame seeds into a food processor or a blender and puree adding some of the reserved liquid if necessary.

Mix in the toasted and crushed sesame seeds.

(Servings: 2-3 cups, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

___________________________________

Onion and Cilantro Relish

1 sweet onion (chopped)

1 bunch green onions (sliced, optional)

1 handful cilantro (chopped)

1/2 lime (juice)

Mix everything.

(Servings: 4, Prep time: 5 min., Cook time: 0 min., Difficulty: Easy)

___________________________________

Shredded Romaine in a Korean Sesame Vinaigrette

1 tablespoon sesame oil

1/2 lime (juice)

1 tablespoon soy sauce

1 tablespoon gochugaru (Korean chili powder)

1 tablespoon sesame seeds (toasted)

1/2 head romaine lettuce (shredded)

Mix the dressing and toss with the lettuce.

(Servings: 4, Prep time: 5 min., Cook time: 0 min., Difficulty: Easy)

Printable Version