One of the questions I get asked a lot when people hear my blog’s name is “what’s your favourite ramen?” Well, to answer this in short is a little difficult since the asker usually means ramen of the instant variety, whereas my ramen-love is towards the non-instant kind (think miso, tonkotsu, shio ramen at a Japanese ramen joint. Continue reading
I love Korean stuff. K-BBQ, K-Pop, K-andy…
You’ve possibly heard about the Food Truck phenomenon that is rumbling across the United States: a return to humble, mobile and fun street foods that have maybe lost their popularity in the western world – though we should never have fallen out of love with them.
Spear heading the food truck fiend may be Mark Manguera, Caroline Shin-Manguera & Roy Choi’s “KOGI” BBQ truck, dishing up Korean food south-of-the-border style (or is it the other way around?) and posting their feeding locations via Twitter.
Though I’ve had my fair share of Burritos fresh off the trucks back in the US, I haven’t had KOGI, and am no expert – so I’ll let you find out more here…or just search “KOGI” on Google and you’ll have more results than you know what to do with.
I’m here to give a recipe for one of the favs from the truck, Kimchi Tacos, which I decided to make and bring to share at the Sydney Food Bloggers Christmas Picnic 2010.
I only brought 10, and they were gone within about 20 seconds…so were they good?
If you are reading this and ate one of my tacos at the picnic, tell me what you think!!??
KOGI Style Kimchi Tacos
For the BBQ Sauce (this sauce is a fusion of American and Korean style BBQ sauces)
4 tablespoons brown sugar
3 tablespoons Gochujang (fermented Korean hot pepper paste) (available at most Asian grocers)
3 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
(Please note: I had to tweak the recipe to taste. Feel free to season and adjust amounts to your tastes.)
Kimchi (available at most Asian grocers)
Chicken, pork or beef, cooked and shredded
Small sized flour or corn tortillas
Nori Seaweed & Cooking Twine for plating
Place all of the ingredients for the BBQ sauce in a bowl, mix and set aside. Heat each tortilla on the grill or in a fry pan until soft and supple.
Assemble each taco by placing an amount of meat to your preference on the tortilla. Drizzle over the meat however much of the BBQ sauce you prefer (be generous!), then top with a piece or two of Kimchi (remember, Kimchi will be a predominant flavor here.)
Fold one side of the tortilla in. This will be the bottom of the taco. Leaving the opposite side open, fold in the remaing two sides to make a roll. (I’m sure you know how to form a burrito.)
Cut a Nori sheet into four long, even strips. Wrap a piece of Nori around the middle of each taco and tie a neat bow of twin around it to hold all together.
Serve up and eat!