Korean Burritos

This was spawned from a food truck festival.  I love food trucks.  They are like little traveling food adventures.  I have had some very creative food from them and like seeking them out.  So when a food truck fest came local I was excited.  Checked out all the trucks before I made my choices of where to eat.  Picked three trucks to try.  All where good but one had a Korean Burrito.  It was tasty but I really felt it fell short of the description.  So as I ate it I immediately formulated how I would fix it.  So here it is...my Korean Burritto!

First off the burrito I had they put 'fried rice' in.  It was rice with some quicky frozen veg mix in it and not very fried. It was an unnecessary filler.  I don't like things in my food that don't add to the delight of the experience.  They also had a 'Korean BBQ' pulled pork.  It was not like any Korean BBQ I've had.  It was definitely more western style BBQ with a bit of ginger in it. It also had an 'asian' slaw which was a American creamy style slaw again with a bit of ginger added (I see a theme here!) and kimchi.  The burrito was good...I wanted better.
 

My reboot omits the rice totally.  I marinated shabu shabu meat (paper thin sliced beef) with green onions and Bulgogi (Korean BBQ) overnight.  After marination, I cooked up the BBQ meat .

 Made my asian slaw (see previous post) and got some good Kimchi.  Made the slaw the night before and bought a good Kimchi from the local Korean market.

 To assemble them just put a bit of all three ingredients on a nice soft tortilla.  I found a great one with out junk ingredients a The Andersons.

 
The finished product!!!  It is tasty and all who tried it on movie night thought it was great.  You add a bit more zing by using a bit of Saracha sauce on it or (as my son tried) dip it in some sour cream! We also had a few Korean sides with it as well to make a tasty meal.

Asian Slaw...the reboot post

Hi...my name is Mizzie and this is the blog I walked away from for a while.

So it's been a looonnngg time since my last update on this food adventure.  As you may know I have a really good reason for not writing for a bit...but now I am on the mend and need to catch up on all the food fun in both cooking and finding fun places to eat.  Some of the items will be things I did over the past year and some will be things that I am doing now. 

I will start with a new recipe I created.  I wanted a yummy slaw but did not want a heavy cream based slaw and did not want a total oil based sweet tart asian style slaw.  I did want a light slaw, leaning towards the asian style, that packed a bigger flavor punch then other asian slaws I have had.

This is what I came up with.  All I ask is that if you make this for folks, let them know where you got it!

Asian Slaw

Asian Slaw

1 medium sized Dikon (pealed and Julienne)
1 cup Julienne carrots
1/4 chopped red cabbage (med size head)
1/4 - 1/2 cup chopped cilantro (to taste)
1 bunches scallions, green ends chopped
1 tbs chopped garlic
1 - 2 tsp ground ginger (to taste...the ginger flavor will blossom some after it has set)
1 tbs Gochujang (Korean red pepper paste)
2 tsp ground black pepper

Gochujang (Korean red pepper paste)

1 tbs brown sugar
1 - 2 tbs soy sauce (to taste)
1/8 cup Mirin (sweet cooking sake)
1/4 cup sesame oil
1/4 cup rice vinigar
Single serve size plain greek yogurt   

Mix it all together....let it set for at least 1 hour.  Enjoy!

I have had this over buckwheat soba noodles and with an asina bbq pork chop....both worked well.  I am going to be using it in a Korean Burrito recipe (inspired from a food truck I ate at), but that will be another post.

Let me know what you think!!!