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 13th, 2007
in Red Meat and Side Dishes (Banchan).
What is Jangsanjeok (장산적)? As the title describes, it is broiled meat patties (these are called Seopsanjeok) that are simmered in teriyaki like sauce. Well, it may not look like traditional Korean food from the picture (Michael keeps saying that it looks like a rissole), but it is a Korean food. I gave it a slightly different look, which I want to call “fancy”, whether you want to agree or not. I also added extra ingredients for the sauce compared to the traditional methods that were served to the Kings of the Chosun dynasty.
You can serve Jangsangjeok as a side dish, as a main meal, as a filing for a burger or at a BBQ. It is quite convenient, in that unlike other kinds of side dishes it can be frozen, so you can preserve it for later.
Ingredients
For patties (enough to make 8-9 round patties, with a diameter of 9cm)
- 440g beef mince
- 440g pork mince
- 190g tofu (squeeze it in a straining cloth to drain the water)
- 6 tbsp finely chopped onion
- 2 tbsp finely chopped shallots
- 2 tbsp Korean sesame oil
- 1 tsp minced garlic
- 1 tsp fine sea salt
- 1/4 tsp ground black pepper
For sauce (for 4 patties) - mix the following in a bowl
- 3 tbsp soy sauce
- 3 tbsp red wine
- 1 tbsp brown sugar
- 1 tbsp honey
- 1/4 tsp ginger powder
Optional
- 1/2 thin sliced onion
- 1/2 stalk of chopped shallots (green part)
Prep
- Add all the patty ingredients in a big bowl then mix it well.
- Think how big you want to make the patty first (in my case, I aimed at medium size patties and got 8 of them) then knead the patty to the size you want.
- Leave the patties out that you are going to cook and seal the rest of the patties with plastic wrap and store them in the freezer.
Method
Part 1 (You will need a frying pan)
- Pre heat the frying pan on high heat.
- When it is heated enough, add some oil (I started using rice bran oil and it works great).
- Add the patties and cook both sides on high heat for a short while.
- Reduce the heat to medium to low and cook the inside of the patty.
Part 2 (You will need a sauce pan)
- Pre heat the sauce pan.
- Add the bowl of sauce and onion.
- Stir it a little bit then add the patties.
- Simmer them well.
- Serve them on the plate (if there is any sauce left, pour it out on top of the patties - it is tastier).
Some products I used for this recipe
Related Posts
BBQ Grill Plate
Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
Jangsanjeok, Korean Food, Red Meat, Side Dishes (Banchan)
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
