Fold it, roll it, wrap it
Jul 30, 2010 19:52:35 GMT
Post by bixaorellana on Jul 30, 2010 19:52:35 GMT
And now ............. Korean tacos!
From the article:
tacos stuffed with soy- and garlic-marinated beef, along with chicken and pork, all barbecued in the Korean style
corn tortillas piled with Korean-style barbecued short ribs known as kalbi, garnished with onion, cilantro and a hash of chili-soy-dressed lettuce
a marinated short-rib taco ... dressed with shredded cabbage, chopped onions, scallions, bean sprouts, cilantro, daikon sprouts and salsa.
chicken satay tacos
But there is only one recipe! Is there anyone here who is Korean or who has Korean in-laws, or any kind of relationship to Korean food?
Here's the recipe from the article. I have to object deeply to being given a recipe for skinless chicken after having short-ribs and garlic-marinated beef waved under my virtual nose.
Korean Chicken Tacos
Adapted from Hankook Taqueria, Atlanta
Time: 30 minutes, plus 2 to 4 hours’ marinating / makes 6 servings
For marinating chicken:
1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken
For the vinaigrette:
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoons sesame oil
1 1/2 teaspoons hot red-pepper flakes
To serve:
3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese
6 lime wedges, for garnish.
1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
========================================================================
The article links to Diner's Journal, with a long list of comment by people with whom I feel a certain kinship, due to their willingness to put almost anything on a taco.
From the article:
tacos stuffed with soy- and garlic-marinated beef, along with chicken and pork, all barbecued in the Korean style
corn tortillas piled with Korean-style barbecued short ribs known as kalbi, garnished with onion, cilantro and a hash of chili-soy-dressed lettuce
a marinated short-rib taco ... dressed with shredded cabbage, chopped onions, scallions, bean sprouts, cilantro, daikon sprouts and salsa.
chicken satay tacos
But there is only one recipe! Is there anyone here who is Korean or who has Korean in-laws, or any kind of relationship to Korean food?
Here's the recipe from the article. I have to object deeply to being given a recipe for skinless chicken after having short-ribs and garlic-marinated beef waved under my virtual nose.
Korean Chicken Tacos
Adapted from Hankook Taqueria, Atlanta
Time: 30 minutes, plus 2 to 4 hours’ marinating / makes 6 servings
For marinating chicken:
1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken
For the vinaigrette:
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoons sesame oil
1 1/2 teaspoons hot red-pepper flakes
To serve:
3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese
6 lime wedges, for garnish.
1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
========================================================================
The article links to Diner's Journal, with a long list of comment by people with whom I feel a certain kinship, due to their willingness to put almost anything on a taco.