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Friday, May 11, 2012
KoMex Pollo Bulgogi y Ensalada de Repollo Tacos con Yulmoo Gat Kimchi
KoMex Cuisine! Chicken Bulgogi and Pickled Cabbage Salad Tacos with Radish Top Kimchi! Korean Mexican Fusion!
This is the third KoMex recipe that I have posted this week. By far, this is the easiest KoMex recipe to make of the three. Chicken bulgogi tacos are KoMex street vendor style food. The small soft corn tortilla tacos are gone after only a few bites! The definition of street vendor food is: Quick easy to eat food that can be eaten while standing up or strolling. Tacos are the ultimate street vendor food!
These chicken bulgogi tacos do not take much time to make, after the chicken meat has been marinated. The cabbage salad can be marinated at the same time that the chicken is marinated.
Yulmoo gat kimchi is available fresh in Korean markets. Regular cabbage kimchi can be substituted, if you have no Korean markets in your area. Kimchi is a nice accompaniment for chicken bulgogi tacos.
Pollo Bulgogi Marinade Recipe:
Debone 2 chicken thighs.
Remove the skin and remove any excess fat before slicing.
Cut the chicken thigh meat into thin slices. (About 6 to 7 ounces of sliced thigh meat is needed.)
Place the thin sliced chicken thigh meat into a mixing bowl.
Add 1 small handful of thin julienne sliced onion strips.
Add 1/2 of a chopped green onion.
Add 1 1/2 teaspoons of garlic paste.
Add 1/2 teaspoon of ginger paste.
Add 1 tablespoon of thin soy sauce.
Add 1/2 tablespoon of Korean coarse read serrano chile pepper sauce.
Add 1/2 tablespoon of sugar.
Add 1 tablespoon of ground sesame seed. (Use a spice grinder or a food processor if you have one. I ground and chopped sesame seeds by hand with a chef knife the old fashioned way for this recipe.)
Add 1/2 tablespoon of sesame oil.
Add 2 pinches of white pepper.
Gently toss the ingredients together.
Refrigerate for 1 hour, so the ingredients marinate.
Ensalada de Repollo Recipe:
Place 1 large handful of very thin sliced savoy cabbage into a mixing bowl.
Add 1/2 tablespoon of finely chopped green bell pepper.
Add 1/2 tablespoon of minced onion.
Add 5 to 7 chopped cilantro leaves.
Add sea salt and white pepper.
Add 2 pinches of New Mexico Chile Powder.
Add 1 small squeeze of lime juice.
Add 1/2 tablespoon of cider vinegar.
Add 1 teaspoon of sugar.
Toss the ingredients together.
Set the salad aside for 5 minutes, so the flavors meld.
KoMex Pollo Bulgogi y Ensalada de Repollo Tacos con Yulmoo Gat Kimchi:
Heat a cast iron skillet or saute pan over medium/medium low heat.
Lightly brush the pan with vegetable oil.
Heat 4 small corn tortillas on both sides, till they become warm. Do not toast the tortillas till they become crisp! Just gently warm the tortillas. The small corn tortillas should be about 5" wide.
Keep the tortillas covered on a stove top, so they stay warm and do not dry out.
Leave the pan on the heat.
Raise the temperature to medium/medium high heat.
Add 1 tiny splash of vegetable oil.
Add the chicken pieces from the marinade.
Quickly stir fry the thin slices of chicken, till they become fully cooked and till a few brown highlights appear.
Add the marinade and onions from the marinade.
Cook till the onions become tender and till most of the liquid has evaporated.
Remove the pan from the heal.
Place the 4 warm small tortillas across a counter top.
Place a small portion of the pickled cabbage salad on each tortilla.
Place equal size portions of the chicken bulgogi on each tortilla.
Place the tacos on a plate, so they are butted against each other.
Place a portion of yulmoo gat kimchi on the plate. (Use cabbage kimchi, if no yulmoo gat kimchi is available.)
Garnish the plate with a cilantro sprig.
Garnish the tacos with thin sliced green onion top.
Delicious! This KoMex Pollo Bulgogi y Ensalada de Repollo Tacos con Yulmoo Gat Kimchi platter is a great tasting light meal or appetizer. Korean bulgogi is rated as one of the top ten best tasting food items in the world. Chicken bulgogi makes a great Mexican taco! Yum! ... Shawna