Delicious Korean Tacos with Kimchi: Recipe

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A couple years ago my aunt found a restaurant in south Minneapolis, the Nokomis area, that served Korean Tacos. They soon became her favorite go-to meal for the evenings she didn’t feel up to cooking or didn’t have enough time to. Unfortunately, after the rent was raised at the restaurant, the owner had to close down and this left my aunt saddened by the loss of her favorite tacos. 😦 So for her birthday dinner last year, I was determined to make a Korean taco as equally satisfying for her and that’s when I came upon Bakedbree’s Crockpot Korean Taco recipe. I altered the recipe to my liking and changed the recipe to one that is baked in the oven, versus being cooked in a crockpot, so my recipe will be done in 3 hours instead of 8-10.

Ingredients:

  • 3lbs. Grass Fed Chuck Roast
  • 1/2 Cup Organic Brown Sugar
  • 1/3 Cup BRAGG Liquid Aminos (or Coconut Aminos)
  • 1 Whole Medium Sliced Onion
  • 10 Garlic Cloves, Sliced
  • 2 Tablespoons Fresh Grated Ginger
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Sesame Oil
  • Optional – Red Pepper Flakes
  • Olive oil, (or other high heat oil)
  • Garlic Powder
  • Onion Powder
  • Sea Salt
  • 1 cup of Water

Lime Cream Sauce:

  • 1 Cup Plain Yogurt
  • Zest of 1 lime
  • 1 Lime Juiced
  • Salt to taste

Toppings for serving:

  • Kimchi (I use my homemade kimchi recipe, but store bought is just fine!)
  • Lime wedges
  • Siracha
  • Corn tortillas
  • Cilantro
  • Bean Sprouts

Pre-heat the oven to 275°F. Pour 2-3 tablespoons of olive oil in a dutch oven and heat over medium high heat. Sprinkle sea salt, garlic powder and onion powder over the meat. Sear the chuck roast on one side, for about a minute until it’s browned. Flip the roast over to the other side and toss in the onions and garlic.

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In a bowl, stir together the BRAGG Liquid Aminos (or coconut aminos), brown sugar, vinegar, grated ginger, 1 cup of water and sesame oil. Once both sides of the roast are browned, remove the pot from the burner and add the liquid to the roast.

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Cover the roast and bake for a total of 3 hours, check on it after 90 mins and flip the roast over. Remove the cover for the duration of the cooking time. Add a 1/4 cup or 1/2 cup of water if the pan looks dry. At the 3 hour point, your roast should be very tender and pull apart easily. If it isn’t, cook another 30 minutes and check again.

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At some point while the roast is cooking, create the Lime Cream Sauce (see ingredients above) and mix together. Set in the fridge until it’s time to grub.

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Once everything is ready, grab a corn tortilla, and top it with a little of everything and ENJOY!

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YUM!

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Dreams Do Come True: I’m Writing a Book!

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Next summer, in July or August of 2017, you’ll be able to buy my book! I’m writing a book! I cannot believe it. I wrote my first 4,000 words over the weekend and although it feels good, I have a lot ahead of me. It’s an awesome feeling but also so, so scary. It’s easy to let my insecurities creep into my mind but I will continue to be positive and keep my eyes on the prize, THIS BOOK IS GOING TO ROCK.

I began canning about ten years ago and it quickly became an obsession, I’m sure many of you know exactly what I mean. After a lifelong love affair with kimchi, I decided it was time to start fermenting as well (I finally mastered my recipe two years ago). As the years go by, I’ve come to realize that most people stick to one hobby or the other, not enough of you can and ferment food. That’s when the idea came to me and I decided that I needed to write a book with both canning AND fermentation recipes, for the same produce item. Now you will be able to easily reference recipes for both canning and fermenting for the same fruit or vegetable in one amazingly resourceful book, my book!

I’m going to be laser focused over the next 9 months and do my best to produce the most delicious recipes I can come up with.

Thanks for all the love and support over the years on this blog, twitter and instagram. ❤

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