Second day back from business travel, and back to eating alone: Korean leftovers (Thanks Teresa) make awesome tacos.
Yes, it’s been quiet for a few days — I went out of town on business shortly after the last Bachelor Chow post (which was followed by a pizza, as predicted). While I was gone, Sue went to our friends John and Teresa, who had made a metric ton of Korean food, and sent everyone home with doggie bags. The grilled pork alone was used for last night’s chow fun dinner, tonight’s tacos for me, and probably another four tacos’ worth for another day. And then there’s the braised short rib and pickled cucumbers.
Anyway, Sue’s out again (just one night this time), and it seemed prudent and fiscally sound to eat the leftovers, especially with $800 of work to be done on my car. Not wanting anything too similar to last night’s dinner, I went for fusion food: Asian flavors on corn tortillas. It shouldn’t work, but hey, there’s a whole industry built around that in L.A.
Recipe: Korean Tacos with Kale Slaw
Serves 1 hungry person, with more left over
1/2 lb (250g) Korean grilled pork leftovers
4 corn tortillas
6 cucumber slices (I used pickled ones left from the same dinner)
1/4 cup (120ml) cilantro, chopped
2 scallions, sliced thinly
1.5 cups kale, chopped
1/2-1 serrano chile, minced
4 Tbs (60ml) mayonnaise (preferably kewpie style)
2 Tbs (30ml) gochujang (Korean red pepper bean paste)
2 Tbs (30ml) rice wine vinegar
1/2C (240ml) bean sprouts
- Massage the kale to soften it a bit
- Dice the cucumbers, add to the kale
- Add the scallions, chile and cilantro
- Add the gochujang, mayo and vinegar — it probably would be easier to work with if you whisk them together in another bowl, but I was lazy
- Mix well — beating up the kale helps make it more tender
- Reheat the grilled pork in the microwave
- While the pork heats up, griddle the tortillas — you want a little crispiness. I used the wok that was sitting on the stove from the night before, as it heats up faster than the griddle, and the bottom is big enough for the tortillas to lie flat.
- Assemble the tacos: put some pork in each tortilla, top with slaw and bean sprouts
There was about a pound of meat, I’ve got about half of that left, and a third of the slaw — there won’t be as much of the crunchy greens for lunch tomorrow, but still a good lunch.