Korean BBQ Tacos

If you haven’t heard by now, fusion food is the thing of the now! It seems like everytime I turn on the Cooking Channel I come across more and more scenarios where folks are blending the best of several different corners of the world. In my own personal opinion the culmination of fusion food occurs whenever you combine the most basic of authentic Mexican cuisine with the sweet characteristics of authentic Korean fare. To claim that Korean BBQ tacos are not some of the best edible things in the world would be a million miles from the truth!

*Tip – Start the process by slicing and chopping all of the vegetables first. Once you’ve made all of the slaws use the remaining vegetables to make the Bulgogi marinade.

*Sesame Slaw

Ingredients:

Rice Wine Vinegar
Honey
Soy Sauce
Grated Ginger
Sesame Oil
Brown Sugar
Canola Oil
Purple Cabbage
Green Cabbage
Grated Carrots

Directions:

1. Using a sharp usaba knife finely slice the purple and green cabbage. Once sliced combine them into one large mixing bowl.

2. Combine all of the listed ingredients into a large bowl and toss to mix thoroughly.

3. Remove the sesame slaw from the large mixing bowl and add it to its own container.

*Cucumber Slaw

Ingredients:

Cucumber
Shredded Carrots
Rice Wine Vinegar
Sugar
Kosher Salt

Directions:

1. For the cucumber slaw, first peel the skin from 10 large cucumbers, then cut the rounded ends off and cut them into thirds.

2. Using a mandolin slicer, julianne slice all ten of the cucumbers removing as much of the seeds as possible.

3. Place the julienned cucumbers into a large mixing bowl along with shredded carrots, rice wine vinegar, sugar and kosher salt.

4. Toss the cucumber slaw thoroughly or until all of the salt and sugar have dissolved.

5. Remove the cucumber slaw from the large mixing bowl and add it to its own container.

*Napa Cabbage Slaw

Ingredients:

Napa Cabbage
Daikon
Cilantro
Scallions
Soy Sauce
Rice Wine Vinegar
EVOO

Directions:

1. Using a sharp usage knife slice the napa cabbage into a fine coleslaw mix.

2. Using a mandolin slicer, julianne slice the daikon into matchstick pieces.

3. Combine the napa cabbage and the daikon into a large mixing bowl along with chopped cilantro and scallions.

4. Cut one lime in half and squeeze the juices into the napa cabbage slaw.

5. Add the soy sauce, rice wine vinegar and EVOO to the slaw mix and toss thoroughly.

6. Remove the napa cabbage slaw from the large mixing bowl and add it to its own container.

*Bulgogi Marinade

Ingredients:

Soy Sauce
Brown Sugar
Rice Wine Vinegar
Grated Yellow Onion
Minced Garlic
Pears
Minced Ginger
Cracked Black Pepper
Shredded Carrots

Directions:

1. Once all of the slaws are completed use the remaining shredded carrots, scallions, ginger and garlic to begin the bulgogi marinade.

2. Cut ten pears into quarters and place them into a food processor and blend until the pears resemble a thick liquid consistency.

3. Peel and quarter four large yellow onions and place them into the food processor and blend until a similar consistency to the pears is achieved.

4. Combine all of the ingredients into the mixing bowl, then using a whisk begin to stir until the entire bowl appears to have the same color and texture.

*Beef Tenderloin

Directions:

1. Remove the beef tenderloin from the packaging and place it on the cutting board.

2. Locate the white membrane areas and begin trimming from one end until the areas are gone.

3. Be careful not to trim away too much of the good tenderloin meat.

4. Once the membrane has been trimmed away begin slicing the beef tenderloin into medallions.

5. After the entire tenderloin has been cut into medium sized medallions begin slicing each individual piece into small strips.

6. Place the small strips of beef tenderloin into a full size aluminum serving tray.

7. Cover the strips of beef tenderloin with the bulgogi marinade.

8. Use your hands to thoroughly work the bulgogi marinade over all of the beef tenderloin strips.

9. Cover the aluminum foil pan with a sheet of heavy duty aluminum foil and place it into the refrigerator for at least 24 hours.

10. Once the beef has had adequate time to marinate start a fire using a charcoal chimney and lump charcoal.

11. Place the marinated beef on a perforated sheet pan then place the pan over the hottest part of your grill.

12. During the grilling portion be sure to constantly turn the beef to make for an even cook.

13. Grilling the beef may take additional time due to the amount of liquids that will fall onto the charcoal.

14. Once the beef emits a deep brown color all over it is done cooking and you may remove it from the grill.

*Creamy Gochujang Sauce

Ingredients:

Mayonnaise
Greek Yogurt
Lime Juice
Gochujang Paste

Directions:

1. Combine mayonnaise, Greek yogurt, lime juice and gochujang paste in a large mixing bowl.

2. Use a whisk to thoroughly mix the ingredients together until a creamy substance is achieved.

3. Using a measuring cup and a small funnel, transfer the sauce to medium sized squeeze bottles.

*Tacos

Directions:

1. In a medium skillet warm as many flour tortillas as will fit.

2. Once the tortillas are warmed, first add the bulgogi.

3. Next add the creamy gochujang sauce.

4. Top the taco with the desired coleslaw.

5. Garnish the tacos with toasted sesame seeds and serve!

*Photography Credits:
Greg Mosley
Patrick McLaughlin
Maurice Williams

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