RECIPE: Korean Taco..takes 1 and 2 with Sriracha Sour Cream

What the DMV (DC, Maryland Va...I know, I hate that term too, but it's so tempting) area needs is a Korean Taco Truck.  I might not be starting one anytime soon, but that doesn't mean I can't experiment in my own kitchen.  Going beyond the kimchee quesadilla,  I decided to give the Korean Taco a try.  Without a recipe in hand and no trip to the Asian food market (I believe anything is possible after a shopping trip there) I improvised with what I had on hand.  Therefore, I believe this recipe has huge room for improvement.  I have two versions below: one on a traditional warmed corn tortilla, and the other on a sesame leaf (from my neighbor's garden!).  The beef is a riff on the traditional Kalbi (Korean BBQ) but this will work for now.  Stay tuned for Take 3.

PHOTO BY VIRGINIA LEE

PHOTO BY VIRGINIA LEE

RECIPE: Korean Taco (takes 1 and 2) with Sriracha Sour Cream
Serves 4

Beef:  (See Note below)
1 lb of top round thin sliced, then sliced again into bite sized one inch pieces (sirloin, ribeye, or tenderloin can be subbed)
1/2 medium onion, sliced thinly
1-2TB of toasted sesame oil
1 TB low sodium tamari soy sauce
1 TB brown sugar
1/2 TB sesame seeds
Lots of cracked black pepper

Sriracha Sour Cream:
2 TB Light Sour Cream
1 tsp (or more if you dare) Sriracha

Wrap it up:
1 cup Kimchee, diced
Few sprigs of cilantro
Corn tortillas (warm according to directions)
OR
Sesame leaves (can be found in Asian food markets)

The Beef
Preheat a grill pan on medium high.  Whisk together onions, soy sauce, sesame oil, pepper and sugar.  Toss together with beef pieces.  Sear on the hot grill pan, about five minutes should do the trick.  Since it's thin sliced, the beef will cook quickly.

The Sour Cream
Mix sour cream and sriracha.  That was easy. Not my most creative moment, but it works.

Assemble and enjoy!

Note:  In the beef marinade try adding sliced scallions and pureed Asian pear.  Decrease the sugar by half and marinate over night.  I didn't have time to get to the Asian food market so this part of the recipe was omitted.  My mother used pureed Asian pear in her Kalbi...it helps tenderize tougher cuts of meat.  Also add a 1/4 cup of cooking wine to the marinate.

PHOTO BY VIRGINIA LEE