January 10, 2013

Taco Night

It hard for us to resist the Korean tacos from Takorean.  The bulgogi steak, topped with crunchy, spicy kimchi, and wrapped in soft corn tortillas is a combination that's hard to pass up.  Since we've had a tub of homemade kimchi in the fridge, we thought we'd try our hand at making our own version on them.

We started with some top sirloin.  Justin cut it into strips, while I made the marinade.  I found this basic recipe online, and luckily I already had the ingredients on hand.

The marinade consisted of soy sauce, sesame oil, a little sugar, garlic, ginger, and toasted sesame seeds.  Once everything was whisked together, you simply add the meat, some green onions and some yellow onions to the bowl and massage it altogether.
We let the meat marinate in the fridge for a little while we made the cilantro lime crema.  I had about half a container of sour cream leftover from when we made chipotle sour cream, so we thought we'd make a nice little topper for our tacos.

We chopped up a bunch of cilantro that we had left over from a previous CSA, added the zest of 1 lime, and the juice of half.  Mix it all together, and you have a delicious crema!  I also chopped up a bunch of the kimchi so it'd be more the size of cole slaw, and easy to put into our tacos.

It was finally time to cook the meat and assemble our tacos!  The meat cooked up pretty quickly, and then it was time to fill our warm, soft tortillas!

Then came the kimchi, and cilantro lime crema.  We'd reserved some of the toasted sesame seeds and chopped cilantro to sprinkle on top of each taco.  And to really finish them off, they each got a drizzle of sriracha.


They turned out to be quite tasty, and a great way to use some of our kimchi.  To quote Justin, "They're my 2nd favorite half Asian thing."

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