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| SPICY PICKLED CABBAGE MADE A FEW HOURS AHEAD |
COOKED AT HOME
If you follow this blog, you will find that I crave tacos and will try them anywhere they are served. At home we cook some pretty mean tacos and have perfected recipes for shredded beef and chicken tacos as well as carne asada and fish tacos. The big thing now are Korean tacos that were made famous by the Food Trucks cruising the streets of Los Angeles. When I saw Korean-Style Tacos being sold at Costco out of a box, I knew these were now mainstream and had to learn how to make them. I researched a few recipes and adapted them to make my own version of the Korean-Style Taco. First you need to marinate flank steak in soy sauce, sugar, sambal chili paste, lime juice, sesame oil, garlic, salt and Korean Hot Sauce for a few hours. Then cut up some Napa Cabbage and marinate it in garlic, rice vinegar, soy sauce, sugar and chili paste. You heat up the mixture of ingredients less the cabbage. Pour the liquid over the cabbage and let marinate for an hour or so. I cooked the marinated flank steak on the bbq grille for only about a minute or two per side. Placed the beef on a corn tortilla and topped with Napa Cabbage mixture, green onion, cilantro, lime juice and a nice squeeze of Sriracha Chili Sauce. The meat and cabbage are so flavorful that all the spices explode in your mouth. This is a GREAT TACO!
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| MARINATED FLANK STEAK COOKED ON GRILLE |
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| CORN TORTILLA HEATED ON GRILLE |
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| CONDIMENTS FOR MY KOREAN TACOS INCLUDE CILANTRO, LIME, GREEN ONION AND AVOCADO. DON'T FORGE THE SRIRACHA CHILI HOT SAUCE FOR KICK |
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| MY FIRST KOREAN-STYLE BEEF TACO. THESE WERE A HUGE HIT AND WILL BE SERVED AT ALL OF OUR TACO PARTIES |
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