So, here’s what is changing my life right now (besides Jesus, who is always busy making something out of nothing): Korean Tacos. This incredible fusion of Korean and Mexican food is just exactly the right combination for me and it was made famous by street carts like this one – Koi Fusion in Portland:
When something falls under the umbrella of “fusion”, my mind immediately races to the ultimate destination known as: NO RULES! I love cooking without rules. However, it makes it tough to find a recipe. I’ll give you a minute to consider the irony of that last sentence. So I read a big ol’ gob of recipes and made my own fusion for Korean Tacos that looks like this:
Here’s the recipe I used to cook the ribs. The flavor was awesome, but I incorrectly assumed that Tori and I could spend the whole day shopping and movie-ing and they wouldn’t burn in the crock pot. Again, wrong. If you make them in the crock pot, 4 or 5 hours will be plenty. Anyway, they were wonderful, but pretty crispy. (When pressed for time, I just grill a steak marinated in hodgepodge of fusion ingredients and slice it thinly – but the ribs are definitely worth the time.)
We placed the spicy beef on a small flour tortilla and topped it with an Asian slaw, green onions and – here’s the kicker – radishes. I don’t understand why radishes make SUCH a difference, but they do. They are miraculous because they cool the whole thing down, but they also give it a little diverse heat as well as a happy crunch. Please do not attempt this recipe without radishes. Also, some recipes call for bean sprouts which I suspect would be awesome, but I don’t know personally. Mark my words, though: I will know personally. It shall be my solemn mission.
For the asian slaw, I used shredded cabbage and julienned carrots and then made a sauce of balsamic, sugar, salt and pepper, cilantro and sriracha (Asian hot sauce – SO good and SO hot!).
Really, you must try Korean Tacos and see if maybe…perhaps..your life changes a little.