Korean tacos are pretty much the new banh mi. There's no Kogi BBQ truck in NYC, but there are several places around the boroughs where you can indulge in Korean tacos, and the number is only increasing. Korean tacos, they're so hot right now. This may come as a shocker, but I have yet to try proper Korean tacos. But, thanks to Google, I think I put together an acceptable version.
A coworker of mine recently made this delicious brisket in her slow cooker, and that made me want to dust off my crock pot and put it into use. I was debating between a pulled pork and a green curry pork. AMN recommended that I go with the pulled pork, since it would be more versatile, and I agreed with his suggestion.
At first, I thought I would just make Mexican-style tacos. But as I was writing my grocery shopping list, I received a fateful phone call from my mother. She called to check up on my kimchi supply, and reminded me that I had about 10 cups of overfermented kimchi. "Better make some kimchi stew," she said. But, I wasn't in the mood for kimchi stew, as delicious as it can be. Why not throw the kimchi into some tacos instead! I'd never had Korean tacos before, but I imagined that they would taste similar to ssam, with a tortilla instead of a piece of leafy green.
For the pork, I needed a very simple recipe that would not overpower the flavors of the spicy sauce I wanted to make. So, I turned to Momofuku for a very simple salt and sugar rub, which they use for the pork shoulder in their ramen and their bo ssam. The smallest pork shoulder at my local store was a 9-lber, so I had to break it down to fit it into my 4-quart slow cooker. Other than that, the pork required very little active time, and the garnishes also came together very quickly.
I assembled each corn tortilla with pulled pork, Kogi BBQ sauce, sriracha sauce, thin slices of green onion, kimchi, and a Korean lettuce salad. Nom nom.
Slow Cooker Pulled Pork Shoulder
Adapted from the Momofuku cookbook
For 24+ tacos
1 whole 8- to 10-pound bone-in pork shoulder or Boston pork butt
1/4 cup granulated sugar
1/4 cup coarse salt
1. Mix together the sugar and salt in a bowl, and rub the mixture into the meat; discard any excess salt and sugar mixture. Place in a bowl, cover with plastic wrap, and put it into the fridge for at least 6 hours, or overnight.
2. Remove the pork from the fridge and discard any juices that have accumulated. Put the pork in a slow cooker and cook on low for 8 hours, or until the pork shreds easily. Remove the pork onto a baking sheet to cool and shred.
Kogi BBQ Sauce
Adapted from Steamy Kitchen
For 12 tacos
2 tablespoons Korean fermented hot pepper paste (gochujang)
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
1. Mix all the ingredients together until smooth and sugar has dissolved.
Korean Lettuce Salad
Adapted from Asian Enticement
For 10 tacos
3 cups romaine lettuce, shredded into quarter inch strips
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon Korean red pepper flakes
1. Mix the soy sause, sesame oil, sugar, sesame seeds, and red pepper flakes. Pour over lettuce and mix gently.
February 20, 2011
Korean Pulled Pork Tacos
August 2, 2010
Kimchi Bacon Mac and Cheese
Whenever Mama Kim rolls into town, I can guarantee that there will be at least one large Ziploc bag of kimchi with her luggage. So, what do I do with all the kimchi? Kimchi stew, spicy tofu, cold noodles, and pancakes are usually what I turn to when I need to use my super fermented kimchi. Recently, I had a glorious idea for a dish that calls for kimchi. Take a basic mac and cheese, add kimchi and bacon, and you've got yourself a new Korean-American classic. Seriously, how is this not already a trend? Although it sounds strange, cheese complements Korean flavors really well. I've seen it in ramen and kimbap, so a kimchi mac and cheese seemed like a natural combination.
This kimchi bacon mac and cheese is dangerously delicious. The combination of rich cheese, salty bacon, and sour kimchi is unlike anything that I've ever tasted, and I'm finding it hard to exercise portion control. You have been warned.
Kimchi Bacon Mac and Cheese
Mac and Cheese Base Adapted from Martha Stewart (via Smitten Kitchen)
Serves 6
1 1/2 cups kimchi
6 slices bacon
3 1/2 tablespoons butter
1 cup breadcrumbs
2 3/4 cups milk
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups grated sharp white cheddar cheese
1 cup (about 8 ounces) grated Gruyère
1/2 pound elbow macaroni (I used whole wheat)
1. Preheat oven to 375°F. Squeeze kimchi to remove excess juice. Dice into small, 1/2 inch pieces.
2. Cook bacon in a skillet until crispy. Remove bacon with a slotted spoon and pat with paper towels. Cook kimchi in remaining bacon fat over medium heat until slightly tender, about 4-5 minutes.
3. Warm the milk in a medium saucepan over medium heat. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
4. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyère. Add the bacon and set the cheese sauce aside.
6. Cover a large pot of water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni and kimchi into the reserved cheese sauce. If desired, salt to taste.
7. Melt 1/2 tablespoon butter in a skillet and toast breadcrumbs until golden.
8. Pour the mixture into the prepared dish. Sprinkle the remaining 3/4 cups cheddar cheese, 1/4 cup Gruyère, and the breadcrumbs over the top. Bake until golden brown, about 20-30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
