Shredded Korean beef tacos with cabbage slaw

Korean beef tacos

An ohhh so yummy Korean beef taco.  Tender sweet Korean beef with a tangy Asian slaw and spicy gojuchang… you will be licking your plate looking for more!

I have been dreaming of these delicious Korean tacos and sunny California beaches since the weather turned and it has been wet windy here. I’ve never made it to Korea town in California but I hear they have the best Mexican Korean fusion.  So while we save up airmiles to make a foodie trip to LA, I’ll just whip us these, crank up the heat and enjoy a little taste of it at home.  Mind you, the cost of heating the house might be similar to the airfare… hmmm…. need to think this through! 🙂

If you have made this delectable Korean beef roast, these tacos are a great left over meal if you managed to wrestle any beef away from the family as they devoured it.  It is also totally worth it to cook up a big beef roast just for this dish!

Shredded Korean beef tacos with cabbage slaw

Shredded Korean beef tacos with cabbage slaw

Ingredients

Instructions

  1. Spread desired amount of go ju jang on the middle of the taco
  2. Add shredded Korean beef
  3. Top with Asian slaw (drain for a second or else it will be too wet)
  4. Wrap it up and enjoy!
http://koreainmykitchen.com/?p=2046

If you like Korean Mexican fusion, you need to try these recipes! If you are heading to California, you have to try Korean tacos… better yet, take me along and we can enjoy them together! 🙂

korean nachosKorean Nachos

Korean tacosBulgogi tacos with kimchi


Slow cooker Korean beef roast

beef roast

A gratifying taste experience! With notes of garlic, soy and sweetness, this slow cooked beef pot roast is delightfully delectable!

fall

The weather has turned, the days are shorter, the house is colder and fall is definitely here and here to stay.  That means the lawn chairs should be stored in the shed and the furnace needs to be turned on, the BBQ is under cover and it is time to pull out and dust off the slow cooker.

Last year, we enjoyed slow cooker Sundays.  With the busyness of the day between church and family, it was nice to come home to a cooked meal in the crock pot hot and ready. This year, I feel like I could have a hot meal waiting for me every day.  Since the budget does not allow for a live in cook, I have been putting my slow cooker to good use on more than just Sundays.

I happened to be at my mom’s house and made a comment that I was keeping my eye out at the thrift stores for a bigger slow cooker.  With my birthday around the corner, it took my mom less than 24 hours to get herself to Costco and to my house with a fabulous new big crock pot and a hug and a kiss for a happy early birthday! Well, I have been enjoying it immensely!  I have been making bigger batches of my standby recipes (including this pulled pork) and trying new ones, including this one. Thanks mom!  🙂

Slow cooker Korean beef roast stew

Prep Time: 10 minutes

Slow cooker Korean beef roast stew

Ingredients

  • 3-4 lb beef pot roast
  • 1/3 c brown sugar
  • 1 whole garlic peeled
  • 2/3 c soy sauce
  • 2 cups beef broth
  • 1/4 c sesame oil
  • 1/4 c rice wine vinegar
  • 1 tbsp minced ginger
  • 1/2 tsp black pepper
  • 2 tsp Korean red pepper flakes (goju garu)
  • Potatoes
  • Carrots
  • Onions

Instructions

  1. Cut the onions, carrots and potatoes
  2. Place on the bottom of the slow cooker
  3. Add the pot roast
  4. Mix together the remaining ingredients
  5. Pour over the roast
  6. Cook on low for 8-10 hours, high 3-4 hours
  7. 30 mins Prior to serving, remove the roast, cut the strings and shred the meat
  8. Return it to the pot and allow to sit
  9. Serve with rice and enjoy!

Notes

Increase and decrease the amount of broth in relation to how many potatoes and carrots you are using.

http://koreainmykitchen.com/?p=2044

Stay tuned for a tempting leftover dish from this beef roast!

Kimchi and sausage bibimbap

kimchi bi bim bop

A delicious rice bowl topped with kimchi, sausage, seasoned vegetables and a fried egg.  A dollop of spicy Korean paste tops it off and you mix it all up in your bowl for a tasty twist on a traditional Korean recipe. Translated to mean
“mixed-up rice”, this traditional Korean dish has been moving mainstream.  It has been spotted on the menu of a popular chain restaurant and now you can make it at home!

But this fabulous kimchi and sausage bibimbap has a little story.  This summer one of my comics was published an I was paid a small honorarium.  How exciting!! I can now call myself a published cartoonist.  🙂  So how does one spend the Amazon gift card that was given as a token of appreciation from the magazine?  A book of course; a cute kids book by the same name, Bee-bim-Bop! by Linda Sue Park. I have been eying this book for a while, it is written about Korean food by a great Korean-American author. (Kyah did a book review on one of her books here.)

Take a look!

Bee-bim Bop!

It’s an adorable tale of a little girl helping her mom shop and prep the food making bibimbap for dinner.  My kids love bibimbap and love to help me cook; it feels like the book could be written about us!

Bee-bim-bap!

So after reading this book, who wouldn’t be inspired to make bibimbap?

Kimchi and sausage bibimbap

Ingredients

  • 5 cups hot rice (we did a mix of white and brown)
  • sausage cooked and cut into bite size pieces
  • 6 eggs fried
  • 1 zucchini sliced into thin pieces and quickly fried and seasoned with salt and pepper
  • 1 red pepper sliced into thin pieces and quickly fried and seasoned with salt and pepper
  • 1 cup kimchi cut into bite size pieces
  • Sesame spinach - mix together these ingredients:
  • 150 g blanched and drained spinach
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 1/4 tbsp sesame oil
  • Korean red pepper sauce, gojuchang (from mykoreankitchen.com) Mix together:
  • 3 cloves of garlic
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced ginger

Instructions

  1. Assemble the bibimbap by first putting rice in each individual bowl
  2. Add zucchini, red pepper, kimchi and sausage
  3. Top with a fried egg
  4. Spoon a scoop of gojuchang sauce as desired by spice level
  5. Mix it all up in the bowl - this is the part the kids especially love! "Mix like crazy"
  6. Enjoy!
http://koreainmykitchen.com/?p=2015

We usually make dolsot bibimbap, which is cooked in a hot pot with a raw egg, just because I think it is fun.  But when I served this to my yobo, he said it tasted like normal Korean bibimbap because it wasn’t so fancy! 🙂

Oma’s curry turkey

Oma's curry turkeyA tasty turkey dish with hints of spice and sweetness.  Need a leftover turkey recipe that doesn’t taste like last nights turkey dinner?  This is it.  It will knock your socks off.  And then you will find yourself looking for excuses to have turkey dinner just to make this for left overs.  Your hockey team won?  Turkey dinner!  Your flowers bloomed?  Turkey dinner! It’s mother’s day?  Turkey dinner!  This recipe comes from my mother and even though we didn’t have turkey dinner to celebrate, I wish we had, so she could whip this dish up with the leftovers.  I can make it myself, and you can too now, but everything tastes better at mom’s house!

My mom’s heart and home is always open for people.  She is one of the most hospitable people I know.  Most people in our church have been over for coffee and a slice of pie.  Most of the kids in the high school when me and my siblings were young, have been over for spaghetti and a sleep over and she can always whip something together without making you feel like you are a burden.

Her heart is big and so is her pantry.  She shows her love through food.  If you are down, she’ll bake you muffins.  Stressed out, stay for soup.  Feeling lonely, come for dinner. She cooks for the local soup kitchen, bakes for Seniors club at  church and always has a pot or two of something down in second fridge.

Her food is delicious because she cooks with love.  She is kind, caring and quick to give a hand.  She has been a patient and loving mom to me, a fabulous mother-in-law to my yobo and is a wonderful Oma to my children. We all adore her! So on this mother’s day, I give you, her curry turkey recipe.  Cook up a turkey, make this for leftovers, and you too can taste my mom’s love.

Oma

Oma’s curry turkey

Prep Time: 10 minutes

Cook Time: 3 hours

Yield: 8 servings

Ingredients

  • 6 cups cooked turkey pieces
  • 3 tbsp white wine vinegar
  • 2 tsp salt
  • 3 tbsp chili powder
  • 1.5 tbsp curry powder
  • 2 cloves garlic minced
  • 1 cinnamon stick
  • 1/4 tsp cardamom
  • 2 whole cloves
  • 2 tsp turmeric
  • 3 tbsp vegetable oil
  • 2 bay leaves
  • 1/2 tsp dill seed
  • 2 sweet potatoes peeled and cubed
  • 5 cups coconut milk

Instructions

  1. Mix ingredients together and cook on low for 2-3 hours.
  2. Remove the bay leaves and the whole cloves
  3. Serve over hot rice and enjoy!

Notes

Turkey can be substituted with chicken. Optional toppings include cashews and lime juice.

http://koreainmykitchen.com/?p=1901

 

 

 

 

Pulled pork bibimbap

pulled pork bibimbapWhat’s the best part of slow cooker Sunday? Besides a hot yummy meal cooking while you are out working or drinking coffee in the sunshine?  Slow cooker leftovers!   If you are going to have your slow cooker working for you, you might as well have it do a double shift and you have two meals done for you as you go to the zoo and watch the lion feeding- which I might add is very interesting!  Not the feeding per se but the side show! Did you know that the male lion sprays urine on the bystanders to mark his territory?  It makes for great entertainment! Well, if you are not sitting in the ‘splash zone’! 🙂

Slow cooker Sunday included a big pork roast with this fabulous recipe from Six Sisters stuff.  I have tried lots of different pulled pork recipes, but this one is something special!  The sandwiches we had with them were a.ma.z.ing but they played second fiddle to the leftovers the next day… pulled pork bibimbap.  Need I say more?  A fabulous fusion recipe that is fun to cook up and eat!  The pulled pork is so deliciously saucy, you don’t need to add any spicy gojuchang (red pepper) sauce, but of course, everything is better with a little spice!

So scour your flyers for a pork something-something on sale and get slow-cooking!  You won’t be sorry!  And maybe you can catch the lion feeding at the zoo with all your free time! 

Pulled pork bibimbap

Yield: 6 servings

Serving Size: 6 individual bowls

Pulled pork bibimbap

Ingredients

  • 5 cups cooked medium grain rice (hot)
  • 2 carrots sliced up thinly
  • 1/2 zucchini sliced up thinly
  • 2 cups left over pulled pork
  • 6 eggs
  • toasted sesame seeds
  • sesame oil
  • Sesame spinach - mix together these ingredients
  • 150 g blanched and drained spinach
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 1/4 tbsp sesame oil

Instructions

  1. Heat sesame oil on the bottom of the pan
  2. Add 3/4c cooked rice
  3. Top with 2-3 tbsp each of sliced carrots, sliced zucchini, sesame spinach
  4. Top also with 1/3 cup pulled pork
  5. Crack an egg on top
  6. Sprinkle with sesame seeds
  7. Mix it up until the egg is fully cooked.

Notes

Bibimbap translates 'mixed rice'. So once served, the heat from the pot and the rice will cook the egg as you mix. So mix well and ensure that the pot is good and hot! Another option is to fry the carrots, zucchini and the egg separately and serve in a normal bowl.

http://koreainmykitchen.com/?p=1889

all bibimbaped

All mixed up and ready to devour!

 

Kimchi bokumbap with bacon

kimchi bokumbap

My yobo loves thrift stores.  When we first moved back to Canada, garage sales, freecycle (remember that?) and second hand stores were his weakness.  He would take almost anything if it was free.  Most of our house was furnished in second hand furniture and he did find lots of treasures.  But for all the treasures, there was lots of … how do I say this nicely, … interesting items.  After I while, I made a little rule.  In order for an item to enter the house, it needed my permission.  Otherwise, it was banished to the shed.  I must say, I have some great items for thrift stores, and they have made good money on us as lots of it has returned back to their shelves. Charity.  It makes the world go round.

My yobo has gotten much better at spotting a good find these days, except perhaps his weakness for chicken things, but that is another post.  The other day he came home with this fabulous bowl which I just love.  It is great for holding soups and stews and this great recipe.

A left over bowl is the perfect fit for this left over meal.  We had some kimchi that had fermented too long and some left over rice.  Couple that with bacon and you have this treasure of a dish!

Kimchi bokumbap with bacon

Kimchi bokumbap with bacon

Ingredients

  • 2 cups kimchi
  • 5 cups cooked rice
  • 1 pkg bacon (375 g)
  • 1/2 onion
  • 2 carrots
  • 1 zucchini
  • 1/2 tsp sugar
  • sesame oil
  • 6 eggs

Instructions

  1. Cut up the bacon into bite sized pieces and fry it. Drain the fat and put in a bowl. Save the fat. (I didn't say this was healthy!)
  2. Chop the kimchi into bite sized pieces as well (sense a theme?).
  3. Fry in the bacon fat. Add the sugar. Set aside.
  4. Cut up the onions, carrots and zucchini into small pieces.
  5. Fry the veggies in sesame oil.
  6. Add the cooked rice to the veggies and combine with the bacon and kimchi.
  7. Fry eggs (in leftover fat if there is any) and put on top of the fried rice.
  8. Enjoy!
http://koreainmykitchen.com/?p=1891

My kids like kimchi bokumbap but they can’t handle too much spice.  We are slowly increasing the spicy-ness of our food to make them into good fire eating Koreans! 🙂

Nyles

Here is our Ny-guy with a tone down version! The recipe includes kimchi for the whole patch.  The kids had less kimchi so the adults had more! Ours was hot! hot! hot!

Bulgogi tacos

Korean tacos

East meets south.  Mexican meets Korean.  A bulgogi taco with kimchi!  A delicious combination of the best of two cultures! My favourite kind of fusion food! This is more of a leftovers lunch then a real recipe per se; cheaters bulgogi using the marinade with ground beef, kimchi and cheese all wrapped up in a pan fried tortilla shell.

I was making tacos for the kids for lunch and knowing that my yobo doesn’t love Mexican food, I wanted to find a way to make it appealing to him so he wouldn’t resort to making ramyun!  How do you make something appealing to a Korean?  Add kimchi!  If the food is bland, add kimchi!  Their least favourite?  Add kimchi!  Yesterday’s flop?  Add kimchi!

As I was thinking about this dish, it realized that it kinda reflects our intercultural family.  Well… except I’m not Mexican!  But the idea that mixing cultures can lead to something fabulous.  Mexican food, delicioso, Korean food, mashi-e-sawyo… but together they are something so good that was weirdly made for each other.  Fusion food, just like fusion friendships, are like that… weird but wonderful!  Now I just need to dream up a combination of dutch cuisine with some kimchi… 🙂

dec 2014 003

 So yummy you will want to get your hands on one!
Aren’t those little hands adorable? 🙂

 

Bulgogi taco

Bulgogi taco

Ingredients

  • kimchi
  • grated cheese
  • tortilla shells
  • Bulgogi beef:
  • 1 lb ground beef
  • 3 tbsp sugar
  • 2 tbsp rice wine
  • 2 tbsp minced garlic
  • 6 tbsp soy sauce
  • 2 tbsp sesame oil
  • salt
  • pepper
  • thinly sliced carrots
  • thinly sliced onions
  • thinly sliced zucchini

Instructions

  1. To prepare the bulgogi beef: saute the garlic, and the beef and brown, mix in the remaining ingredients including vegetables and fry until the beef is cooked and the veggies are tender.
  2. Place the tortilla in a fry pan on low - med heat
  3. Add a cup of bulgogi beef mixture
  4. Top with cheese and kimchi
  5. Fold the tortilla and serve!
  6. Enjoy!

Notes

My yobo doesn't like soft tortilla shells so I crisp them up in a pan. These can be made with just warmed tortillas in the oven.

http://koreainmykitchen.com/?p=1413

If mexi-korean food is your thing, you should check out this recipe:

korean nachos Korean nachos

 

 

Top 3 recipes – 2014

It is that time of year when we get to look back and review the year.  What a great year it was!  Here are a few highlights for me and my family:

We worked really hard and saved up money to go to Korea in March! The boys had never been to Korea or met their Halmoni, grandmother, so it was a really special trip!

korea

We also acquired a fabulous vintage motor-home, a 1969 Shasta,  who we lovingly named Peggy.  My talented sisters helped me redecorate her (they sewed and I cooked) and we had wonderful camping experiences in Peggy with friends and family this summer.

peggy

I continued working here on my blog making yummy food, reviewing restaurants and writing funny (or not so funny) comics about our life.

So, what were the top 3 recipes from Korea in my kitchen in 2014?  These were the most searched and viewed from the blog.

Drumroll please ….

#1 Korean rice balls – Jumuck bap

rice balls

#2 Potato side dish – Gamja jorim

gamja jo rim

# Rice- how to make Korean rice

rice

If you haven’t given these a try, add it to your new years resolutions!

Thank you for visiting, commenting and cooking along with me.  It’s more fun doing this with friends.  Here’s to a fabulous 2014 and an even better 2015!!

koreainmykitchen Love Leslie

 

How to make kimbap – graphic

Kimbap how-to graphic

Here it is!  For those visual learners, who like to see how to do things, a how-to graphic!

I’ve been wanting to make this for a long time.  Whenever I post a yummy kimbap recipe, I have thought that it would be really handy to have something like this to attach so people could easily see the steps.  I hope this helps.

And if this has inspired you to make kimbap, here are a few fabulous variations to try:

kimbap rolls Kimbap

cucumber rolls Naked cucumber rolls

Nov 2014 011 Sweet and spicy Tuna kimbap

tuna kimbapTuna kimbap

salmon kimbapSmoked salmon kimbap

 

 

Ramen burgers

ramen burgers

Heard of these fabulous burgers made with ramen noodles instead of a bun?  Seen the pictures on pinterest?  Drooled?  Licked the screen?!  Well, you can wipe your drool and make them at home!

My fabulous friend, who took me to Hawaii this summer where I was first introduced to L&L Hawaiian Barbecue and their ramen burger, said mine was better.  Don’t take her word for it… try it yourself!  And if you have a chance, fly to Hawaii and try theirs too!  Better yet, take me along and I’ll buy you one!

ramen burgers with nyles

These tasty burgers were a ton of fun to make.  Whats more fun than making buns out of ramen noodles?  In our house, you get to pick your birthday dinner (and breakfast and lunch) and it was my dear sweet Jaina’s birthday recently.  The other members of the family always try to influence and encourage the birthday person to pick something they really like.  I suspect this request was at my yobo’s influence.  Jaina also wanted rice burgers, some I made them both.

Jaina and her ramen burger

Most recipes online for this creation have instructions for making one burger.  The whole process would have been tedious and time consuming for all the monkeys in this little household.  So I needed to find a way to make this work to feed all the hungry mouths in our family plus a special guest.

The solution:  muffin tins!  Would doesn’t love muffin tins?  Not muffin tops… muffin tins! (Though eating too many of these may lead to muffin tops!!)

Ramen burgers

Yield: 6 burgers

Ingredients

  • 4 packages of ramen noodles
  • 2 large eggs
  • salt and pepper
  • oil
  • Hamburger patty
  • BBQ sauce (or teriyaki sauce, or hoisin sauce... whatever you are feeling in the mood for!)
  • green onions chopped finely
  • mixed greens

Instructions

  1. Cook the ramen according to the instructions
  2. Strain the water and let cool slightly
  3. Beat the eggs and salt and pepper
  4. Coat the noodles with the eggs. If the noodles are too hot, they will cook the eggs already!
  5. Line a muffin tin with plastic wrap
  6. Scoop out the noodles evenly into 12 muffin tin spots
  7. Cover with plastic wrap and weigh the buns down with various small jars from your fridge
  8. Refrigerate for 20-30 mins
  9. Add oil to a frying pan on medium heat
  10. Remove the buns from the saran wrap and fry for 4-5 mins on each side until they are brown.
  11. Press down on the buns to thin them out
  12. Prepare the hamburger patty
  13. Top the ramen burger with sauce of choice, onions and mixed greens!
  14. Savour and enjoy!

Notes

The muffin tins make for smaller ramen buns, so smaller beef patties would work best with this recipe.

http://koreainmykitchen.com/?p=1367