Korean Tacos with Beef or Tofu

Korean Tacos with Beef or Tofu

Time for party! I did Korean tacos at my son's graduation open house and also my friend asked me to make this at a new year's party. You can make it for 10 people (family size) or 100 people very easy. You can use beef with bulgogi recipe (posted earlier this week) and not spicy or spicy pork. You could even use teriyaki chicken (using same marinate as beef -bulgogi). 

For a healthier choice, if you don't want meat you can use the Tofu taco recipe below. 

Ingredients:

1 package Corn tortillas
1 lbs Organic marinated beef ( couple hours or overnight)
2 heads Romaine lettuce, thin sliced
1/2 Red onion sliced (soak 10 minute rinse and drain)
1 Avocado, diced
1 Cucumber, sliced
1 Cilantro
2 Limes, wedged

* Korean spicy sweet sauce
Toasted sesame seed for garnish

* Korean spicy sweet sauce: Makes 1 cup
In a pint jar put 1/2 cup Gochujang (korean red hot paste), 1 tablespoon sesame oil, 2 tablespoon Agave nectar, 1/4 cup water, mix well together and garnish with 1/2 teaspoon roasted sesame seed.

* Cilantro onion salsa:
1/2 red onion, minced, 1 teaspoon apple cider vinegar, 1 tablespoon cilantro, 1 fresh lime juice, pinch or 1/4 teaspoon sea salt. Soak minced onion to vinegar, 15 to 30 minute. rinse and drain with cold water. Add cilantro, lime and salt.

* Tofu taco:
Fried tofu with ghee (clarified butter), use extra firm tofu, open the package and drain the water.
Dry the tofu with a paper towel letting the paper towel absorb most of the moisture for 30 minutes.
Cut into bite size pieces. Then fry tofu with 1/2 teaspoon of ghee (clarified butter) on frying pan, sprinkle with sea salt and black pepper, fry until brown and crispy both sides. You may use Southwest Chipotle seasoning (my son's favorite) or any other kind of seasoning you like for extra flavor.

How to serve:
Warm the corn tortillas with foil in the oven 275* for 30 minutes or if you are using fresh tortillas, cook them in a frying pan on the stove.
I used fresh corn tortillas.














Assemble all the ingredients you prepared with corn tortillas and prepare as follows:
On one cooked fresh corn tortilla (if you are using tortillas from store, use 2 regular tortillas to hold ingredients more securely). Put lettuce, Bulgogi (marinated Korean beef), cucumber, avocado, sliced onion, or cilantro onion, salsa and drizzle spicy sweet sauce, garnish with toasted sesame seed.
Writing this right now is making me want to eat this right of the screen! SO delicious! MUST TRY THIS!
Please feel free to make a comment if you have any questions.

I will post the recipe for Spicy Pork soon so stay tuned.

Baked Vegetables with Rosemary

Baked Vegetables with Rosemary

This dish is my all time favorite! All seasons, for party and summer BBQ side dish when you don't know what to cook on the day of the potluck dinner or any meal.... perfect for every where every time any where....
This is a very simple dish you can make in just over an hour.
I have had many people ask how to make this, so I put it here for everyone to enjoy!

Ingredients:

Approx. 2 Cups of each vegetable

Root vegetables:
Red potatoes
Onions
Carrots
Sweet potatoes
Parsnips .....


Green vegetables:
Broccoli
Green beans
Bell peppers (any color)
Leek
Aspragus
Kale
Cabbage ....

Seasonings:
2 TBSP Olive oil
Salt to taste
Black pepper to taste
Rosemary (use fresh or dry)


Directions:

Wash all the vegetables and first cut root vegetables to bite size. In a big bowl toss with olive oil, salt, pepper & rosemary.

 Bake at 400* for 30 minutes. Meanwhile, prepare green vegetables the same way and set aside.

Add green veggies and bake another 30 to 40 minutes or until all the veggies are cooked and little crispy & brown.

Serve with sriracha or any hot sauce you like!!!