Roy Choi & Korean Tacos

So, Chef Roy Choi is Americanizing Korean & taking it to the streets with his wave of Kogi trucks out in LA, where he stuffs hungry faces with his yummy sounding dishes.  Living in Palm Beach county, Florida, I can only sit around and lick my lips while salivating at the thought of flying out just for a taste. Menu items include tacos (short ribs, bbq pork, chicken) for $2, burritos $5, Kimchi quesidillas… come on now! *wipes drool* As with these new truck-based food vendors, they tweet their location and the hungry masses flock like moths to a flame.

If you know of any place in South Florida that sells good Korean tacos (I’ve searched unsuccessfully), please feel free to share your knowledge.  In the meantime, here’s something to hold you over.

Korean Chicken Tacos

Serves 6

MARINADE

1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoon sesame oil
1 pound skinless, boneless chicken

Combine vinegar, sugar, sesame oil & red pepper flakes (to taste) in a bowl or resealable bag.  Add chicken, shake.  Seal & refrigerate for 2 to 4 hours.

VINAIGRETTE

1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon sesame oil
1 1/2 teaspoons red pepper falkes

In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil & pepper flakes. Whisk until well blended.

TO SERVE

3 leaves green leaf lettuce, shredded
1 cup shredded green Napa Cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese
6 lime wedges for garnish

Directions:

Prepare a grill or heat a large skillet. Grill or saute chicken until golden brown on all sides and opaque in the center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.

To serve, combine lettuce, cabbage, onion, scallions & cilantro in a large mixing bowl.  Toss with 2 tablespoons vinaigrette or to taste.  Place a tortilla on each of six serving plates. Place an equal portion of chicken on each tortilla & top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.

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