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… 🙂
So yummy you will want to get your hands on one!
Aren’t those little hands adorable? 🙂
- grated cheese
- tortilla shells
- 1 lb ground beef
- 3 tbsp sugar
- 2 tbsp rice wine
- 2 tbsp minced garlic
- 6 tbsp soy sauce
- 2 tbsp sesame oil
- thinly sliced carrots
- thinly sliced onions
- thinly sliced zucchini
- 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.
- Place the tortilla in a fry pan on low - med heat
- Add a cup of bulgogi beef mixture
- Top with cheese and kimchi
- Fold the tortilla and serve!
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.
If mexi-korean food is your thing, you should check out this recipe: