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 30th, 2007
in Eggs and Poultry and Rice Meals.
I often feel like cooking something very simple without taking much effort, yet want to pretend that I spent some good time on it. Do you ever feel the same way? Then this omelet rice might come in handy. In fact, I cooked it 4 times in the last week already.
Michael was very intrigued how I cover the rice with the eggs so well. Although dicing vegetables can be a little annoying and the most time consuming part of the process, it is quite simple to make. Would you like to pretend too?
Ingredients - 2 servings
- 1/2 (50 g) carrot
- 1/2 (80 g) onion
- 1/3 (40 g) red capsicum
- 80 g smoked ham
- 100 g crab stick
- 3 tbsp tomato sauce
- 1 tbsp worcestershire sauce
- 4 eggs
- A pinch of salt
- 2 cups steamed rice
- Some rice bran oil
- Some tomato sauce
Method
-Stir frying rice (You will need a wok)
- Dice carrot, onion, red capsicums, ham and crab stick.
- Mix the tomato sauce (3 tbsp) and worcestershire sauce in a bowl.
- Pre heat the wok on high heat for 10 seconds and add some oil.
- Add all diced ingredients and saute for 1 minute.
- Reduce the heat to half.
- Add the steamed rice and the mixed sauce. Mix them well for 30 seconds.
- Stop the heat.
-Omelet
- Beat two eggs in a bowl and add a pinch of salt.
- Heat a frying pan and add some oil. Pour the egg in the frying pan.
- Quickly spread the egg and make a thin, large, and round omelet.
- Repeat step 1 to 4 for the rest of the eggs.
-Shaping (You will need two deep bowls and two plates)
- When the omelets are made, place them in deep bowls.
- Put the stir fried rice on top of each omelet.
- Put the plate on top of the bowls. Turn them up side down and remove the bowl.
-Decoration
- Make a cross cut on top of the omelets and add some tomato sauce on top.
- Enjoy!
Eggs and Poultry, Korean fusion, Omelet Rice, Omelette, Omurice, Rice Meals
Published February 6th, 2007
in Red Meat.
How well do you make a good looking wrap in rice paper? Well, I used that material for the first time just yesterday and I proved that I am not very good at it, obviously. So the one thing I want to emphasize is that it tastes better than it looks.
This Bulgogi wrapped in rice paper is another way of enjoying the famous Bulgogi. I think it will totally go well to serve your guests at a party. If you can make a good looking wrap that is (If you can make the wraps like Evil Jungle Prince’s one, then it is perfect! ). Or you can skip the wrapping part and enjoy the Bulgogi only. The marinade sauce I used for this meal is the best bulgogi marinade I ever made so far. Though I would love to make an even better marinade in the future.
Either way, I hope you enjoy making it and the food as well.
(Picture above - I just made this for lunch with some left over meat and leaves, I rolled it much better than last night, didn’t I? Please say Yes! It was really delicious even without the dipping sauce )
Ingredients for serving 2 people
- Thinly sliced beef - 560g (sirloin)
- Perilla leaves - 22 leaves
- Lettuces -22 leaves
- Rice paper - 22 sheets
- 1 cucumber
- 1/2 a medium carrot
- A dash of olive oil
- Sesame oil - 1 tbsp
For marinade sauce (mix these in a bowl)
- Soy sauce - 5 tbsp
- Dark brown sugar - 2 ½ tbsp
- Refined rice wine - 1 ½ tbsp
- Grated onion - 2 tbsp
- Grated pear - 4 tbsp
- Minced garlic - 1 tbsp
- Ginger powder - 1/4 tsp
- Pepper - 3 sprinkles
Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)
- Soybean paste (Doenjang) - 1 tbsp
- Gochujang - 1/3 tbsp
- Honey - 1 tbsp
- Water - 2 tbsp
- Minced garlic - 1 tsp
- Minced green chili (not spicy) - 2 tsp
- Sesame oil - 2 tsp
- Parched sesame seed - 1/2 tsp
Prep
- Rinse the beef in cold water a couple of times to get rid of the blood.
- Add the marinade sauce to the meat and leave it for 1 hour at room temperature.
- In 1 hour, add the sesame oil and stir it well.
- Rinse the leaves.
- Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).
Cooking the meat
- Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
- Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)
Making the wraps
- Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet).
- Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top.
- Fold it well and make a wrap.
- Repeat steps 1 to 3 for the rest.
- Serve it with the dipping sauce.
- Enjoy your meal.
My suggestion - By the time I made some bulgogi wraps, the meat got quite cold. As you know, cooked food tastes best while it is still warm. So you can put the wrapping ingredients in the middle of the table and give individuals a plate and some hot water, so they can make their own wraps as they eat.
Related Posts
Bulgogi Flavoured Chicken Burrito
Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)
Marinated Beef (Bulgogi) - Natural Sauce Version 1
Marinated Beef (Bulgogi in Korean) -Instant sauce version
Bulgogi Wrapped in Rice Paper, Korean fusion, Red Meat
