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!

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

 

 

Slow cooker Sunday – Mongolian beef

mongolian beef

I love Sundays! We get to sleep in, drink coffee and eat a slower paced breakfast, and make our way to church. We spend the day with family and at church and it is near dinner time when we get home. It is a lovely day, except for the last minute planning (you know, open the fridge, close the fridge, open it again in hopes some idea jumps out at you!) and the mad rush to make dinner once we are home.  A quick way to ruin the tranquility of the day!

mongolian beefSo recently, in a moment of brilliance, I dug out the slowcooker and decided we would start slow cooker Sundays. It’s the best idea I’ve had in a long time!

So now I turn on the rice cooker and the slow cooker before I head out the door, and let the appliances do the cooking!  If only there was an appliance to clean the bathrooms! 🙂

Slow cooker Sunday – Mongolian beef

Slow cooker Sunday – Mongolian beef

Ingredients

  • 1 1/2 pounds stewing beef
  • 1/8 cup cornstarch
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 3/4 cup soy sauce
  • 1 tbsp sesame oil
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 1/2 cup cubed carrots
  • 3 medium green onions, chopped

Instructions

  1. Combine ingredients the in crock pot (except green onions).
  2. Cook in crockpot on high for 2-3 hours or low for 4-5 hours (or until you are home).
  3. Serve with rice,
  4. Garnish with green onions.

Notes

Recipe adapted from sixsistersstuff.com

http://koreainmykitchen.com/?p=1245

We even have time for some cute pictures of my kidlets in their Sunday best now!

the girls

the boys

Bulgogi – Korean bbq beef

bulgogi

Here it is!
The quintessential Korean recipe.  Sweet and salty, thinly sliced beef, bbq’ed to perfection! If there is no other recipe on the blog that you think you might even remotely enjoy, this one you will!  I promise.  Throw it on the bbq with some veggies, wrap it up in lettuce, pair it with kimchi, and you will be in Korean-food-heaven!

The reason I haven’t posted this before is,  in the midst of prepping, bbq’ing and serving it up for my family, I never managed to get a picture.  I admit this one isn’t the greatest, but it is a picture nonetheless.  So here it is, the recipe you have been waiting for (even if you didn’t know it!)

Bulgogi – Korean bbq beef

Ingredients

  • 1 lb lean beef - I use anything I can get for a decent price - tenderloin, inside round, outside round
  • 3 tbsp sugar
  • 2 tbsp rice wine
  • 2 tbsp minced garlic
  • 6 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp salt
  • black pepper
  • 5 tbsp chopped green onion
  • 1/3 cup apple sauce

Instructions

  1. Slice the meat as thin as possible. - You can ask your butcher to do this. My mom has a meat slicer so I freeze my meat, let it thaw a little and then slice it as crazy thin as I can. Thin = delicious!
  2. Mix all the ingredients together and let marinade as long as you can.
  3. BBQ! - I usually put a cooling rack on the grill so I don't lose small pieces.
  4. Wrap up in lettuce and enjoy!
http://koreainmykitchen.com/?p=1186

Enjoy! 🙂

 

 

Kalbi rice burger sliders

kalbi slider

A yummy little burger made with a delectable ground sirloin patty, topped with spicy bean paste and fried zucchini, inside a sesame rice ‘bun’!

I have never understood the whole slider concept.  Why make a small little burger and then have to eat two? (or three?)  What was wrong with the good ol’ fashion sized burger? The toppings never all fit, the burgers are too tall and 4 bites later, you are done!

So why, you ask, did I make them?  Well, like most things that happen in my kitchen, it was by chance.  I had made my delicious kalbi beef patties with some ground sirloin my yobo had got on sale.  I have been wanting to make a patty with a spicy bean paste for a while, but alas, I had forgotten that when I was making the patties.  Still wanting to experiment with the bean paste, I figured I use it as a condiment.  Then inspiration hit, and voila, spicy bean paste and fried zucchini kalbi beef patties!

By why are they so small?  I had already made the patties, and I have small hands, so unless I am intentionally making big ones for burgers, this is the size they come out in.  Perfect for sliders! 🙂

missing a top bun... slider

The things you need:

Yield: 12 sliders

The patties

  • 1 lb ground sirloin (or ground beef)
  • 4 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 2 tbsp chopped green onion
  • 1 tbsp minced garlic (or 3 cloves)
  • a couple of shakes of black pepper

The rice ‘buns’

  • 6 cups of cooked rice – a quick tutorial here if needed
  • salt to taste
  • sesame oil to oil the pan

The toppings

  • Spicy bean paste, Sunchang Samjang (bought prepared at an Asian mart)
  • 1/2 a zucchini sliced

The how to:

  • mix all the ingredients together to make the beef patties
  • form into small balls and flatten – make 12
  • fry them on medium low. Turn them over and flatten them down.  Be sure to not let them burn!
  • continue to fry until the juices caramelize and a delicious sticky coating has formed on the outside
  • fry the zucchini and salt to taste
  • salt the rice to taste
  • heat a fry pan and season with sesame oil
  • scoop out 1/4 c rice
  • using 2 plastic sandwich bags as gloves (if you don’t have plastic food gloves handy 🙂 ) form it into a ball and press into a flat pancake
  • lightly fry both sides
  • fry all 24 rice ‘buns’ – I usually can fit 4 in a pan at a time

Assemble

  • place a rice ‘bun’ on a plate
  • put a kalbi beef patty on top
  • smoother in spicy bean paste
  • lay 2 or 3 slices of zucchini on the patty
  • top with another rice ‘bun’

Enjoy!

Jaina's grin

Even though summer is over, the kids fascination with rice burgers is not!

Bibimbap – Mixed veggies and rice

Family bibimbap

A delicious bowl of rice, veggies and seasoned beef topped with a fried egg.  Add in some spicy garlicky sauce and you have a bowl of Korean goodness!

I love this picture of our dinner tray.  We have been enjoying eating our dinner outside in the beautiful summer weather.  The kids have wanted to eat in all different locations in the yard, forgoing the picnic table.  This dinner in a bowl is a perfect picnic-in-the-frontyard kind of meal!

picnic dinner

gardenOur dinner location!

The things you need: (for 6 servings)

The time you need: (25 minutes – including cooking rice)

  • 5 cups cooked rice (I mixed short grain white and brown). See how to make rice here
  • 2 carrots julienne-d
  • lettuce cut thinly
  • 1/2 zucchini cut thinly
  • 1 cup bean sprouts (they are my yobo’s favourite but I didn’t have any when I made this)
  • 6 eggs
  • 1/2 lb ground beef
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1 garlic clove minced
  • black pepper

Bibimbap sauce (courtesy of Sue at mykoreankitchen.com… the best sauce I have ever had!)

  • 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

The how to:

  • marinate the beef in the seasoning then fry
  • lightly fry the carrots with a little bit of sesame oil and salt and set aside
  • lightly fry the zucchini in the same way and set aside
  • blanch the bean sprouts, squeeze to drain the water and season with a sprinkle of sesame oil and soy sauce
  • make the bibimbap sauce
  • fry the eggs over-easy
  • assemble the bowls: rice on the bottom, veggies and meat in cute little piles around the edge with a egg in the middle, top with bibimbap sauce
  • to eat: mix it all up and enjoy!

bibimbap

Note: bibimbap translates mixed rice so use your muscles and mix it up well 🙂

Rice burgers with kalbi patties

Rice burger

A delicious kalbi hamburger patty topped with fried kimchi and onions sandwiched between two sesame rice ‘buns’! (Please ignore the big honkin’ onion in the picture.)

This has been this summers biggest hit!  Anytime I ask the kids what they want for dinner, they all chant “rice burgers, rice burgers”. They’ve decided these beat out any other kind of hamburger out there.

taronjainakyah

Last summer, when I was very pregnant, I was craving these burgers I had had in Korea over 10 years ago.  That is what happens when you are pregnant: crazy cravings for obscure foods from the other side of the world.  I had googled how to make them, but since they are a little labour intensive and I was close to labour myself, I decided against them at the time.  Fast forward to this summer, when I have much more energy, and I decided to tackle them.

The work comes from making the rice ‘buns’.  They are rice balls flattened and fried.  Not as easy as pulling the bread buns out of a bag, but worth the work.  As a bonus, they are gluten free.  Give them a try!

Yield: 6 rice burgers

The things you need:

  • 6 cups of cooked white sticky rice.  For a tutorial, see this post here
  • salt to taste
  • sesame oil to grease the pan
  • plastic wrap for making the rice ‘buns’
  • 6 easy kalbi hamburger patties or flattened Korean beef patties (duk kalbi)
  • 1/2 an onion fried in butter
  • 1/2 cup kimchi fried in oil.  Note: I only make onions and kimchi for me and my yobo, the kids top them with ‘normal’ hamburger toppings like ketchup and relish

The how to:

ricerice rice

  • salt the rice to taste
  • scoop 1/2 cup of rice on to a piece of plastic wrap
  • cover it with another piece of plastic wrap
  • form the rice into a ball
  • flatten firmly

rice bunsrice bunsrice

  • oil the fry pan with sesame oil
  • when hot, place the rice buns in the pan and lightly fry till golden
  • assemble burger by topping with fried kimchi and onions (and another rice ‘bun’ on top)

rice burgerrice burgerrice burger

  • wrap in aluminum foil.  This makes for handy hand-held eating and holds the burger together.

rice burgersEnjoy!

 

Kalbi hamburger patties

kalbi patties

There is nothing like home made hamburger patties! And with three easy  ingredients, these make the yummiest burgers you have ever tasted!

Three ingredients? How can that be?  While I am one who likes to make a marinade from scratch, I have a hard time passing up a good bargain when I see one.  I found Kalbi sauce on for 50% off!  I can’t even buy the soy sauce for that price! (50% off of $3.98 = $1.99! for 800ml)

july 006

So what is it? It is a Korean kalbi marinade sauce made with soy sauce, sugar, onion, garlic, ginger and sesame. So even though I don’t usually love to cook with pre-made sauces, I couldn’t pass up a good deal and with 5lbs of ground beef on sale as well, I took the easy route to yummy-ness.

kalbi sauce

What is the third ingredient you wonder?  Green onions!  Gotta love green onions!

The things you need: (a re-cap)

Yield: 24 large hamburger patties

  • 3/4 of a jar of Kalbi sauce (about 500ml)
  • 5 lbs of ground beef
  • a bunch of green onions finely chopped

The how to:

  • mix the sauce and green onions into the ground beef
  • get in there with you bare hands and mix well
  • form patties the of a baseball
  • press onto a parchment paper lined pan
  • fire up the BBQ and enjoy!
  • or cover in plastic wrap and freeze for future goodness!

ground beef

Sorry – no kid pictures.  I try to be a good mama and have them help me in the kitchen but I don’t love having them play with raw meat.  🙁

Soegogi Sanjok – Skewered beef and green onions

 

skewered beef

Marinated sirloin strips skewered with green onions and BBQ’ed to perfection.  Deliciousness on a stick!

For Father’s day my yobo got a new BBQ; it was a well needed gift since the old one was now more like a meat warmer on wheels than an actual BBQ.  It served us well for a long time, but we were ready for a new one!  In celebration, I decided to prep some skewers my yobo would really enjoy.  He really likes green onions so this was the perfect combination. Ironically, I got to have the first dance with his new BBQ… since he was cleaning the chicken coop.

Just a note: I used green onions from the garden, which are delicious but too thin for on the BBQ.  As you can see in the picture, they got seared! A thicker stalk would have worked better.

beef onion skewers

The things you need:

  • 3/4 lb sirloin steak strips
  • 1 bunch green onions
  • 1 tbsp sugar
  • 2 tsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 3 tsp garlic powder
  • 2 tsp sesame oil
  • skewers

The how to:

  • cut the sirloin steaks into strips (I buy them already cut, but if they aren’t then cut them into 2 inch strips)
  • cut the onions into strips as well.  The meat will shrink when it cooks so to have them the same length, cut the onions a little longer. I didn’t follow this advise and I ended up with burnt onion wings with my beef. 🙂
  • mix the remainder of the ingredients in a bowl and marinate the beef in the mixture
  • skewer the onions and the beef alternately.
  • BBQ and enjoy!

bbq

 The shiny new machine!