More Korean Tacos

Bulgogi

Adapted from Kye Soon Hong
Makes enough for about 18 tacos

Note: the same marinade may be used for kalbi, thin-sliced bone-in short ribs

• 1 1/2 pounds beef rib eye, thinly sliced (preferably from a Korean or Japanese market)
• 2 tablespoons soy sauce
• 1/4 cup sugar
• 1 tablespoon minced garlic
• 2 teaspoons Asian sesame oil
• 2 teaspoons mirin
• 2 teaspoons water

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Dwaeji (Spicy Pork) Bulgogi

Adapted from Kye Soon Hong
Makes enough for about 12 tacos

• 1 pound pork shoulder, thinly sliced (preferably from a Korean or Japanese market)
• 3 tablespoons coarse-ground hot Korean red pepper powder
• 1 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon Asian sesame oil
• 1 tablespoon minced garlic
• 2 tablespoons mirin
• pinch of black pepper

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Kimchi Fried Rice

Adapted from Kye Soon Hong
Makes about 5 cups, enough for 4 burritos

• 4 cups cooked rice, cooled and chilled in refrigerator
• 4 strips bacon, cut crosswise into 1/2-inch pieces
• 2 cups Napa cabbage kimchi, the riper the better, diced
• 1 tablespoon butter
• 2 teaspoons sesame oil
• salt
• sesame seeds, for garnish
• sliced scallions, white and green parts, for garnish

1. Cook the bacon in a large skillet or wok over medium heat. Add the kimchi and cook several minutes.

2. Raise the heat to high, add the rice and stir-fry several minutes, until rice is beginning to brown.

3. Stir in butter and sesame oil. Season with sesame seed and salt to taste and garnish with scallions.

Napa-Romaine Slaw

Makes about 6 cups, enough for many tacos, with leftovers

For the dressing:
• 1 tablespoon soy sauce
• 1-1/2 teaspoons lime juice
• 1-1/2 teaspoons toasted sesame oil
• 1/4 teaspoon sugar

For the salad:
• 4 cups (5 ounces) shredded romaine lettuce
• 2 cups (3 ounces) shredded Napa cabbage
• 1/2 cup (2 ounces) thinly sliced onion
• toasted sesame seeds for garnish

Toss the salad in a large bowl with 1 tablespoon of the dressing. Add more dressing to taste and garnish generously with sesame seeds.