Saturday, June 25, 2016

Pollo Bulgogi y Ensalada de Repollo Tacos

     KoMex Cuisine!  Korean Mexican Fusion!
     The classic definition of street food is; "Quickly prepared snack food that can be eaten while standing up or strolling about."  Chicken Bulgogi Tacos definitely are KoMex style street food.  These small soft corn tortilla tacos are gone after only a few bites.  Tacos are the ultimate street vendor food!
     Today's Chicken Bulgogi Tacos do not take much time to make, but it does take time to marinate the chicken.  The cabbage salad (Ensalada de Repollo) also takes time to marinate.  The marinated ingredients can be prepared well ahead of time, so the meal can be easily prepared at a moment's notice.  
     A wide variety of hand crafted Kimchi is available in Korean markets.  Kimchi is a nice accompaniment for chicken bulgogi tacos.  Yulmoo Gat Kimchi is made with radish tops.

     Pollo Bulgogi Marinade:
     This recipe yields enough for 4 tacos.
     Step 1:  Debone 2 large chicken thighs.  (About 6 to 7 ounces of chicken thigh meat is needed.)
     Remove the skin and remove any excess fat before slicing.
     Cut the chicken thigh meat into thin slices.
     Step 2:  Place the thin sliced chicken thigh meat in a mixing bowl.
     Add 1/3 cup of julienne sliced onion strips.  (1/8" wide strips)
     Add 1/2 of a chopped green onion.
     Add 1 1/2 teaspoons of garlic paste.
     Add 1/2 teaspoon of ginger paste.
     Step 3:  Add 1 tablespoon of thin soy sauce.
     Add 1/2 tablespoon of Korean style Coarse Ground Red Serrano Chile Pepper Paste (sambal).
     Add 1/2 tablespoon of raw sugar.
     Add 1 tablespoon of ground toasted sesame seed.  (Use a spice grinder or a food processor.)
     Add 1/2 tablespoon of sesame oil.
     Add 2 pinches of white pepper.
     Add 1 pinch of sea salt.
     Step 4:  Toss the ingredients together.
     Place the ingredients in a container.
     Marinate for at least 4 hours in a refrigerator.

     Ensalada de Repollo:
     This recipe yields enough to garnish 4 tacos.  
     Step 1:  Place 1 1/2 cups of very thin sliced Savoy Cabbage in a mixing bowl.
     Add 1/2 tablespoon of finely chopped green bell pepper.
     Add 1/2 tablespoon of minced onion.
     Add 1/2 tablespoon of chopped cilantro.
     Step 2:  Add 1 pinch of sea salt and white pepper.
     Add 1/4 teaspoon of mild New Mexico Chile Powder.
     Add 1/2 teaspoon of lime juice.
     Add 1/2 tablespoon of cider vinegar.
     Add 1 tablespoon of water.
     Add 1 teaspoon of sugar.
     Step 3:  Toss the ingredients together.
     Place the Ensalada de Repollo in a container.
     Chill and marinate the cabbage salad for at least 1 hour.  Toss the ingredients together occasionally.

     Pollo Bulgogi y Ensalada de Repollo Tacos:
     This recipe yields 4 KoMex style tacos!
     Step 1:  Heat a large cast iron griddle over medium/medium low heat.
     Lightly brush the pan with vegetable oil.
     Briefly grill 4 small corn tortillas on both sides, till they are warm.
     *Do not toast the tortillas till they become crisp!  Just gently warm the tortillas.  The small corn tortillas should be about 4 1/2" to 5" wide.
     Keep the tortillas covered on a stove top, so they stay warm and do not dry out.
     Step 2:  Raise the temperature of the griddle to medium/medium high heat.
     Pour 1/2 tablespoon of vegetable oil on the griddle.
     Place the marinated chicken pieces on the griddle.  Reserve the marinade.
     Grill and toss the thin slices of chicken till they are fully cooked and few brown highlights appear.
     Step 3:  Add the rest of the marinade and the marinated onions.
     Grill till the onions are tender and most of the liquid has evaporated.
     Turn off the heat.
     Step 4:  Place the 4 warm small tortillas on 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.
     Step 5:  Place the tacos on a plate, so they are folded next each other.
     Place a portion of Yulmoo Gat Kimchi (or a Kimchi of your choice) on the plate.
     Garnish the plate with a cilantro sprig.
     Garnish the tacos with thin bias sliced green onion top.

     KoMex style 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!

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