An East meets West combination! A wonderfully weird marriage of a Mexican classic and a Korean side dish. Korexican. Mexiorean. Whatever you want to call it, it is the best of both worlds. Mashi-e-sawyo! Delicioso!
I usually shy away from ‘fusion’ food. It is really popular in Korea and I know California has a big Korean fusion culture, but I remain skeptical about mixing flavours from different ethnic foods. But I was making the kids and me some nachos the other day for dinner and knew that my yobo would be less than excited about them. He is not a picky eater at all and he will eat anything I make him, but Mexican is not is favourite kind of food.
Then I remembered a recipe I saw at my sisters house in Fresh Juice magazine: Korean Tacos
Inspiration hit! Since I did not have the magazine, I just improvised this Korean version of nachos. And the verdict? Delicious! I ended up eating these instead of the ones I made for me and the kids 🙂 And my yobo? He devoured them and asked for more! Always a good sign!
The things you need:
- 1 lb of ground beef
- 1/2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 heaping teaspoon taco seasoning
- 2 cloves of garlic
- 1 tbsp gojujang, red pepper paste
- 1 tbsp vinegar
- 1 tsp sugar
- hot green peppers
- sesame seeds
- nacho chips
The how to:
- brown the ground beef with the garlic and add the sesame oil, taco seasoning and soy sauce
- mix together the gojujang, vinegar and sugar to make a yummy spicy dressing
- chop your lettuce, cucumbers and hot green peppers into bite size pieces
- assemble: nachos, lettuce, ground beef mixture, cucumbers, peppers
- drizzle the dressing over it all and top with chopped kimchi and sesame seeds!
- to take it up a notch in fusion… add cheese! (it was surprisingly delicious!)