PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI
Steps:
- Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
- Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
- Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
- Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
- Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.
KOREAN BBQ KIMCHI FRIES
Steps:
- For the BBQ beef: Mix the beef, brown sugar, yellow onions, soy sauce, green onions, garlic, sesame oil, pepper and granulated sugar in a large mixing bowl. Cover and refrigerate for 24 hours.
- Heat the vegetable oil in a large skillet or wok over high heat. In three batches, cook the marinated beef until browned and cooked through, keeping the beef moving in the skillet and allowing it to sit undisturbed for no more than 5 to 10 seconds, 4 to 6 minutes.
- For the kimchi fries: Fry the French fries according to package instructions until crispy and golden brown. Drain and spread out on a baking sheet. Sprinkle the cheese evenly over the hot fries. Distribute the BBQ beef over the cheese and top with the kimchi. Drizzle over the desired amount of sriracha mayonnaise and sriracha in thin ribbons. Garnish with green onions and serve.
KOREAN BBQ KIMCHI QUESADILLAS
This winning food truck-inspired dish loads up a Mexican quesadilla with the flavor of Korean barbecue. And what's the secret ingredient? Kimchi!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
- Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
- To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.
Nutrition Facts : Calories 630, Carbohydrate 33 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 11 g, ServingSize 1 Quesadillas, Sodium 1860 mg, Sugar 8 g, TransFat 1 1/2 g
INSTANT POT® KOREAN BBQ TACOS
These Asian-style street tacos start in the Instant Pot® with tender beef cooked in soy sauce, brown sugar, and ginger. Serve with tortillas.
Provided by Mama J
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
- Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.
Nutrition Facts : Calories 241 calories, Carbohydrate 12.5 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 516.1 mg, Sugar 10.2 g
SIMPLY SMASHING LOADED KIMCHI POTATOES #5FIX
5-Ingredient Fix Contest Entry. These mashed potatoes are a riff on a fully-loaded baked potato, but with a spicy Korean twist! Easy-to-find jarred spicy cabbage kimchi along with scallions adds a new and flavorful twist, while crisped bacon and crunchy Panko-style bread crumbs hint that this casserole is real comfort food. Enjoy!
Provided by BrooklynErin
Categories Mashed Potatoes
Time 30m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 375 degrees F.
- In a large, heavy-bottomed skillet, cook the diced bacon until the fat is fully-rendered and the bacon is golden brown and crisp. Using a slotted spoon, transfer the crisped bacon to a paper towel-lined plate to drain. Pour the rendered bacon fat into a small bowl.
- Add the unseasoned Panko-style bread crumbs to the bowl containing the rendered bacon fat and stir to combine until the crumbs have been evenly moistened with the bacon fat. Set aside.
- In a large mixing bowl, mash together the chopped spicy cabbage kimchi and Simply Potatoes Traditional Mashed Potatoes. Fold in your crisped bacon and half of your thinly-sliced scallions, reserving the remaining scallions for garnish.
- Transfer your kimchi-potato mixture to a casserole baking dish and sprinkle the top evenly with the Panko-style bread crumbs. Bake the potatoes for 20 to 25 minutes, or until the bread crumbs are golden brown and the potato mixture is hot and heated evenly.
- To serve, sprinkle the dish with the remaining thinly-sliced scallions, serve and enjoy! Serves 6 as a side dish.
QUICK KIMCHI
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Time 20m
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
KOREAN BARBECUE POTATO TACOS WITH QUICK KIMCHI #5FIX
Make and share this Korean Barbecue Potato Tacos With Quick Kimchi #5FIX recipe from Food.com.
Provided by lorieroach
Categories Potato
Time 20m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour oil to a depth of about 1/2 inch into a small nonstick skillet and heat over medium-high heat until hot. Fry tortillas one at a time, just until soft, about 15-25 seconds, then remove to a paper towel lined plate to drain.
- Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until hot. Add hash browns to the skillet and spread in an even layer, pressing down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Stir with spatula and cook until golden brown and tender. Turn off heat and stir in barbecue sauce until potatoes are evenly covered.
- Fill each tortilla with some of the potato mixture, then top with a spoonful of sauerkraut. 12 tacos.
Nutrition Facts : Calories 172.8, Fat 1.5, SaturatedFat 0.2, Sodium 570.1, Carbohydrate 37.8, Fiber 4.1, Sugar 11.8, Protein 3
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