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
- Spread desired amount of go ju jang on the middle of the taco
- Add shredded Korean beef
- Top with Asian slaw (drain for a second or else it will be too wet)
- Wrap it up and enjoy!
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! 🙂
Bulgogi tacos with kimchi
A simple savoury recipe that tastes like the summer garden!
It is that time of year again where the garden is overgrown and the zucchini are in abundance. I mentioned that this year my garden has been unloved and is in desperate need of attention. Normally I dote on my garden and faithfully water it and daily check in on all the treasures growing under the leaves and on the vines. With life having gone sideways earlier this summer, the garden has been neglected. So much to my delight and surprise, the other day when I was mumbling my apologies to my garden, I discovered several huge zucchinis growing.
We have a real love affair with zucchini in our house. We eat it multiple times a week and I shred up the excess from the summer and I put in almost every soup or stew imaginable in the fall until my supply runs out. So discovering these beauties was a score. We got right down to grating them and produced 6 loaves of zucchini bread, copious amounts for the freezer and these fabulous pancakes for dinner!
And I was happy to note that there were a few more zucchinis hiding amongst the overgrown weeds in the garden… 🙂
So however you get your zucchini, whether it is from your garden, from a friend’s garden or the fruit and veggie stand, do yourself a favour and make these!
My girls and their green babies…
and my boys and their green weapons!
Zucchini pancake – hobuk jeon
- 1 zucchini
- 3 green onions
- 2 eggs
- 1 cup flour
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- oil for frying
- Slice the zucchini finely (or grate coarsely... which ever works for you)
- Cut the green onions into 1 inch pieces
- Mix together the remaining ingredients and add the vegetables
- Heat the oil in a frying pan on medium heat
- Add desired amount of batter
- When browned, flip and squish down the pancake as flat as possible
- Flip again and squish
- When deliciously brown, serve hot with soy sauce
Kyah’s response to this answer of mine: How can I be 200% Mom?!?
I find this a tricky question to answer. The kids are all born in Canada and are Canadian. I am also born in Canada but my parents are both from Holland but Canadian citizens. The kids Apa is Korean and not a Canadian citizen.
How would you answer this?
All excited and ready to go!
Along the Bund in Shanghai with cousins.
Namdaemun, the south gate, in Seoul
Hanging out with Halmoni, the reason for the trip!
A pagoda up the hill from Halmoni’s house
The Korean war memorial museum
The spot we got engaged (13.5 years later)!
Family, friends and food!
A food post to come next 🙂
We are lucky. We celebrate holidays from three different cultures! We enjoy all the Canadian holidays, join in a few Dutch traditions and participate in Korean festivities as well. We are especially fortunate since most of these celebrations revolve around food!
When we have finally recovered from the Christmas holiday bonanza and starting to feel like we could use a good reason to party again, Korean New Years approaches.
We, as a little family, always celebrate it with a Korean meal of sorts and when I am up for it, we invite the extended family to join us in a big Korean feast. This year was the year of the feast. There are always the perennial favourites that must be made and I attempt to make a few new dishes to keep things interesting. Everyone brushes up on their chopstick skills, tries something spicy and eats too much.
One of the bonuses of celebrating in Canada is that we can pick a date that works for us; we rang in the new year two weeks early. Which means of course, we can party again on the actual holiday.