(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.

Related posts:

1. Bulgogi Wrapped in Rice Paper
2. Marinated Beef (Bulgogi) – Natural Sauce Version 1
3. Bulgogi Flavoured Chicken Burrito

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)

1. Dice carrot, onion, red capsicums, ham and crab stick.
2. Mix the tomato sauce (3 tbsp) and worcestershire sauce in a bowl.
3. Pre heat the wok on high heat for 10 seconds and add some oil.
4. Add all diced ingredients and saute for 1 minute.
5. Reduce the heat to half.
6. Add the steamed rice and the mixed sauce. Mix them well for 30 seconds.
7. Stop the heat.

-Omelet

1. Beat two eggs in a bowl and add a pinch of salt.
2. Heat a frying pan and add some oil. Pour the egg in the frying pan.
3. Quickly spread the egg and make a thin, large, and round omelet.
4. Repeat step 1 to 4 for the rest of the eggs.

-Shaping (You will need two deep bowls and two plates)

1. When the omelets are made, place them in deep bowls.
2. Put the stir fried rice on top of each omelet.
3. Put the plate on top of the bowls. Turn them up side down and remove the bowl.

-Decoration

1. Make a cross cut on top of the omelets and add some tomato sauce on top.
2. Enjoy!

Related posts:

1. Egg Omelet (Gyeranmari in Korean)
2. Simple Steamed Eggs (Gyeran Jjim)
3. King Oyster Mushrooms and Prawns on Rice

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

1. Rinse the beef in cold water a couple of times to get rid of the blood.
2. Add the marinade sauce to the meat and leave it for 1 hour at room temperature.
3. In 1 hour, add the sesame oil and stir it well.
4. Rinse the leaves.
5. Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat

1. Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
2. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps

1. 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).
2. Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top.
3. Fold it well and make a wrap.
4. Repeat steps 1 to 3 for the rest.
5. Serve it with the dipping sauce.
6. 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

Related posts:

1. Marinated Beef (Bulgogi) – Natural Sauce Version 1
2. Marinated Beef (Bulgogi in Korean) -Instant sauce version
3. Bulgogi Flavoured Chicken Burrito

I had some instant Bulgogi sauce left over from cooking a Bulgogi dish last month. (I know, it’s been a while) I thought it is really time to use it up, and this Bulgogi flavoured Chicken Burrito is what I came up with.
Surprisingly, the chicken tastes like Bulgogi beef, just cheaper this way. If you close your eyes, you can’t tell the difference. (That is a bit exaggerated )

Anyway, if you can get tortillas easily from shops, this chicken burrito will be a very easy cooking. You can get the tortillas on the internet for 3,450 won (US $ 3.60) for 500 g (12 sheets) if you can speak Korean that is. However if you live in a small city (in Korea) and can’t order it on the internet, then we need to start from the scratch. I am going to show you how to make tortillas with limited resources in the next post. It was really easy.

Ingredients for 4-6 wraps, depending on the tortilla size

• 2 tomatoes
• Lettuce 70 g (about 10 leaves)
• 1/4 onion (I used purple one)
• Shredded cheese 1 fistful
• Tortillas 4 sheets (mine are proudly hand made – about 8 inches )
• 5 pieces of chicken breast
• Instant Bulgogi sauce – 8 tbsp

Steps

1. Slice the chicken into small size pieces.

2. Marinate the chicken with instant Bulgogi sauce for about 15 minutes.

3. Cut the tomatoes into small pieces.

4. Thin slice the onion and lettuce.

5. Stir fry the chicken in the wok.

6. Place the tortillas on the plate.

7. Add the topping as you want. But don’t be too greedy, otherwise, as you know it is hard to wrap it. (I add lettuce on the bottom, then onion, tomatoes, chicken, cheese) – You can add some sauce like honey mustard or chili sauce. Though it still tastes nice without the sauce.

8. Wrap it.

I had enough fillings left at the end to make another two wraps, but if you use large tortillas then you will use all the fillings.

Related Posts

Bulgogi Wrapped in Rice Paper

How to Make Flour Tortillas with Limited Resources

Marinated Beef (Bulgogi in Korean) -Instant sauce version

Related posts:

1. Dumpling Pastry Pizza (Mandupy Pizza in Korean)
2. Bulgogi Wrapped in Rice Paper
3. Marinated Beef (Bulgogi) – Natural Sauce Version 1

Ingredients for 12 sushi rolls (Big meal for 1 person, light snack for 2 people)

• Freshly steamed white rice for 1 person
• Tuna 250 g (drained of its oil)
• 1/4 an onion
• 3 crab sticks
• 1 cucumber
• Dashi (mix these together) – Vinegar 1 tbsp, Sugar 2 tsp, Salt 1 tsp, Refined rice wine 1 tsp
• Salad sauce – Mayonnaise 3 tbsp, Pepper 4 sprinkles, Salt 4 sprinkles

Preparation

1. Cool down the rice for about 10 minutes.

2. Finely chop the onion, tuna, and crab sticks.

3. Put them into a bowl.

4. Add the salad sauce and mix it well.

5. Peel the cucumber skin off then thin slice the flesh with a peeler carefully. (Thickness about 0.2 cm)

6. Boil the dashi on the pan for 15 to 20 seconds.

7. Pour half of the dashi on the rice and mix it well. (You can add it more as needed.)

Making

1. Wet your hands in cold water then work rice (12 dough ball of rice).

2. Wrap the rice with cucumber.

3. Put the tuna salad on the rice.
4. Serve the sushi rolls on the plate.

Tips

1. When rice seem to stick on your hand, use cold water. (have a bowl of cold water next to you.)
2. The height of rice’s dough ball should be shallower than the sliced cucumber’s height. (to hold the tuna salad topping)

Related Posts

Vegetable kimbap

Tuna Rolls (Chamchi Kimbap in Korean)

Related posts:

1. Tuna Rolls (Chamchi Kimbap in Korean)
2. Vegetable Kimbap
3. Sushi from Homeplus