Published May 16th, 2007
in Red Meat.
(Bulgogi Kimchi Tacos - Inspired by Eat, Drink & Be Merry)
Although I occasionally wrap Bulgogi with Kimchi on lettuce, wrapping them in a tortilla didn’t cross my mind until I read this post. As I placed those ingredients on top of the tortilla, I felt slightly awkward. It was quite nice for the first time but not long after that, the Kimchi started to overpower the taste. (Maybe I added too much Kimchi or I might losing some of my Korean identity. 
)
One thing, you need to make sure you drain the juice from the cooked bulgogi, otherwise it can be a soggy taco. Also the Kimchi as well.
A Bulgogi recipe is available from here.
I added BBQ sauce for one taco and honey mustard sauce for the other one.
Tell us if you like the Bulgogi Kimchi Taco and if you know other unique ways to enjoy Bulgogi or Kimchi. We would all like to hear about it from you.
bulgogi, kimchi, Korean fusion, Red Meat, Taco
Published April 2nd, 2007
in Kitchen Talk.
(Bulgogi on rice - I substituted Korean pear with kiwi and I want to encourage you to Not to do so. It is OK but I didn’t like the feeling of chewing black kiwi seeds with the meat. Next time I am going to try Japanese nashi pear.)
This is what I have been doing lately. Testing my new Kitchen and comforting my nostalgia.
Don’t worry readers! You are not missing out any new recipes yet. I’ve been busy trying to catch up with my massive nostalgic appetite. I am also trying to get used to the electric stove. I wish mine was gas. What kind of burner do you have in your kitchen?
Related Post
Bulgogi Wrapped in Rice Paper
bulgogi, Kitchen Talk
Published December 14th, 2006
in Red Meat.
Well, a long time ago (October 23 rd, 2006), I promised that I will make Bulgogi with natural sauce (the opposite to instant sauce) sometime, and I tried it about 3 weeks ago, which didn’t turn out so well. The reason was I poured out too much soy sauce, so it was literally painful to finish the meal, yet Michael didn’t seem to noticed as usual. I used 120 ml of soy sauce, which is quite a lot, so now you can imagine how it was.
When I nearly forgot the salty taste, I decided to try Bulgogi again, and it was OK yet something was missing. So while I am figuring out what is missing, I will give you a temporary recipe. Cross your fingers for me, please.
Ingredients for 2 people
- Thinly sliced beef 440g (sirloin)
- 1 small size onion
- 1 stalk of spring onion
- A dash of olive oil
For marinade sauce (mix these in a bowl, except sesame oil)
- Soy sauce - 3 tbsp
- Sugar - 1 tbsp
- Refined rice wine - 2 tbsp
- Plum Extract - 1tbsp (If you don’t have it, you can use pure pear juice instead.)
- Minced garlic - 1 tsp
- Pepper 3 sprinkles
- Sesame oil - 1 tsp
Prep
- Rinse the beef in cold water a couple of times to get rid of the blood. Separate the
meat and put it in a big bowl. (Bugogi beef is sold in thin sliced shapes at a butcher in Korea. So if you can’t find thin sliced beef where you live, you need to thin slice the beef first. When you do so, cut the beef when it is half frozen, slicing will be easier.)
- Thin slice the onion and cut the spring onion.
- Put the vegetables with the meat, then add the marinade sauce.
- Add the sesame oil, and stir it. (If you add sesame oil with the other sauce, it can block the sauce getting into the meat or vegetables.)
- Leave the bowl for about 2 hours at room temperature.
Cooking
1. Pre heat the wok for 10 seconds on a high heat. Add some olive oil.
2. Put the meat and vegetable into the wok. Stir it until it cooks.
3. Serve it on the plate.
Related Posts
Bulgogi Wrapped in Rice Paper
Bulgogi Flavoured Chicken Burrito
Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)
Marinated Beef (Bulgogi in Korean) -Instant sauce version
bulgogi, Korean cuisine, Korean Food, Meat, Red Meat
