by pierino
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pierino's Notes:
Expand1 pound rib eye or skirt steak sliced very thin Ask a question about this ingredient
3 tablespoons dark soy sauce Ask a question about this ingredient
3 tablespoons shao xing wine Ask a question about this ingredient
2 tablespoons sesame oil Ask a question about this ingredient
3 cloves garlic, finely chopped Ask a question about this ingredient
1 knob of ginger, peeled and shaved thinly as possible Ask a question about this ingredient
1 or 2 scallions, thinly sliced, from the pale green part to the dark green part Ask a question about this ingredient
1/2 of one asian pear, pealed, cored and chopped. Go ahead and eat the other half while no one is looking Ask a question about this ingredient
Ground black pepper Ask a question about this ingredient
2 cups green cabbage, slivered and then chopped Ask a question about this ingredient
1 jar/package kimchi (at least 8 to 12 ounces), chop socky sliced Ask a question about this ingredient
12 small flour tortillas Ask a question about this ingredient
Peanut oil for frying Ask a question about this ingredient
Condiments for the snack table include: Chinese chili garlic sauce or Sriracha, more chopped scallions, toasted sesame seeds, hot pepper flakes or whatever you want to add Ask a question about this ingredient
Begin by cutting the beef into taco sized portions.
Ask a question about this stepIn a large bowl combine the soy sauce (see note to cook), shao xing, sesame oil, garlic, slivered ginger, asian pear, scallion, pepper and mix together
Ask a question about this stepAdd the beef to this marinade and refrigerate for two hours. After this point assembly is quick and efficient and you can keep the tacos coming
Ask a question about this stepHeat up a wok and cover the bottom with peanut oil. When the oil begins to shimmer but not smoke cook your beef in individual serving portions
Ask a question about this stepMeanwhile have another dry pan hot and ready for you tortillas. Heat those through, and turn once. They should still be soft
Ask a question about this stepTo plate; overlap two tortillas and top with beef, kimchi, and raw cabbage. Your guests can add their own preferred condiments
Ask a question about this stepWatch the movie
Ask a question about this stepNote to cook: depending on the brand, dark soy sauce can be very salty..almost to the point of overpowering the other flavors. So get in touch with your inner soy sauce to know what you are serving. This is important, Panda.
Ask a question about this stepActually, started out to make last night, but nearest grocery store was out of Kimchee. In Billings, Montana.
To see kimchee making, watch The Grand Chef, a Korean TV series (we got it from Netflicks). It's a drama set in a high end restaurant, and over time you can see fishing, salt harvesting, kitchen scenes, much more. Then, even if you don't make your own, you can approach the Korean food truck on solid ground.
I foresee Korean as the next wave in American restaurant cooking. What's frustrating is that there are so damn few references to turn to in book form. You can find recipes for kalbi (which my dish is based on), bulgogi, and bipimbap but not much else. Chef was actually nominated for a Beard award this year---Best Chef Pacific---and has finally moved into a brick and mortar restaurant in Culver City.
If as many of us who lust after a food truck to call our own had one, we probably could eat up LA. Never made my own kimchi, but I lust to make this.
Could I just add that I'm wildly crazy about food trucks right now. I love the whole business model.
Me too. It's comparable to tiny houses. Serious lust.
I would encourage anyone to make their own kimchi from whatever cabbage or radish you like. It should take you about four or five days so no recipe included here for this challenge. I can find a plethora of kimchi in Asian markets locally so this is what I use.
Nozlee is the Assistant Editor of Food52.
Making this tonight with leftover pork roast. Also serving an Asian slaw on the side.