If the recent rage over "Gangnam Style" didn’t clue you in, Korean everything is big these days. And while I can’t understand the Korean dramas my mom watches, the language of the Korean taco is universal.
In my opinion, Korean tacos are the best thing to happen to the food truck community. Salty-sweet beef and fresh pickled vegetables wrapped in a tortilla — this is the kind of street food no foodie would snub.
Since I live an hour away from my favorite Korean tacos, I had to find a way to put them on my dinner table.
I’ve kicked around several versions and have settled on some crunchy, lightly pickled cucumbers and a slaw to complement my bulgogi-style beef.
Don’t be scared off by the number of elements. The meal comes together quickly, and you don’t need to worry about side dishes with this all-in-one taco.
Except for my 2-year-old, who is on the "all vegetables are evil diet," my family loves this meal. We tell the 2-year-old, "Fine. More for us," and we mean it.
KOREAN-STYLE TACOS
10 combination corn and flour tortillas
Slaw
Quick pickles
Bulgogi-style beef and sauce
1 cup thinly sliced kim chee
Gochujang or sriracha sauce, to taste
In a pan over medium-high, heat tortillas one at a time on both sides. After about two minutes, tortillas should soften and gain a few brown spots.
Lay tortilla flat and layer on slaw, pickled cucumbers, kim chee, beef and gochujang or other hot sauce. Eat immediately. Serves 5.
SLAW
4 cups thinly sliced cabbage
1 cup carrots, julienned, about 2 inches in length
3 tablespoons mayonnaise
1 tablespoon lemon
1/4 teaspoon gochujang (or other hot sauce), or to taste
Salt and pepper, to taste
In bowl, combine cabbage, carrots, mayo and lemon. Toss until evenly coated. Add gochujang or other hot sauce, and salt and pepper. Toss again.
Keep bowl refrigerated until serving.
QUICK PICKLES
2 cups Japanese or English cucumbers, thinly sliced
1-1/2 cups water
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon white vinegar
Several sprigs of cilantro
Combine all ingredients and stir until sugar and salt are dissolved.
Refrigerate until serving.
BULGOGI-STYLE BEEF
2 tablespoons vegetable oil
2 pounds flank or skirt steak
Salt and pepper, to taste
1/2 cup soy sauce
1/3 cup brown sugar, packed
1/4 cup apple juice
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
Cut meat into long, wide steaks (about 4 inches across and 8 inches long).
In large skillet, heat oil over medium-high heat. Sprinkle and rub in salt and pepper on both sides of the meat. The raw meat should not be wet. Use paper towels to dry if needed. Do not use a nonstick pan, as the heat will be too high.
When oil is shimmering, add 2 of the steaks and leave undisturbed several minutes, until seared, then flip and sear other side. Cook all steaks, adding oil as needed.
While beef is cooking, in bowl, whisk together remaining ingredients.
When the last steaks are nearly done, pour sauce into pan and coat both sides of steaks, cooking for another minute. Remove the beef to rest for at least 10 minutes.
Thinly slice across grain.
Reduce sauce until thickened, for serving. Toss sauce with sliced beef or serve alongside for drizzling.
Nutritional information unavailable.
