I had no Asian friends growing up til I went to college, if you can believe it (my elementary through high school was all Hispanic, white, or African American. The only other Chinese person was... my sister).
I kept mine simple - I marinated my beef with bulgogi BBQ sauce in a jar, which can be found at any Asian supermarket. You can also make your own bulgogi sauce to be more ambitious, or buy meat that's already pre-marinated if you're in a time crunch. Toast your tortilla, then add chopped kimchi, avocado to fill, and spicy sour cream, lime, and cilantro to top it off for an easy gourmet meal
New York Times)
Community Table states, America is "the greatest smorgasbord on Earth," a reflection of America itself. Bonus: that article also features New Haven's famous White Clam Pizza!
While tensions are high amongst Americans regarding immigration right now, hopefully we remember our country's roots. Since everyone loves eating, I share this fusion recipe in solidarity with the hope that food will remind us there's more common ground that not.
Korean Bulgogi Tacos
1/2 cup kimchi, chopped
1 avocado, sliced
4 tablespoons cilantro, chopped
1/4 cup sour cream (or Greek yogurt)
1 tablespoon siracha
1 lime, cut in half
4-6 corn tortillas
1/2 lb flank steak, thinly sliced
1 jar bulgogi sauce (at Asian supermarkets)
2 tablespoons sesame oil
sesame seeds, to top
Chop your kimchi finely to make a slaw. Slice your avocado and cilantro. Mix your sour cream with siracha (adjust amount to perfered spiciness level), and juice from half a lime to make your spicy cream.
To make the bulgogi, pour the marinade sauce and meat into a bowl or ziploc bag and let it marinate for at least an hour, ideally overnight. Heat your wok/skillet on medium on the stovetop, add sesame oil, then stir fry about 5 mins until the meat is just brown. Do not overcrowd your meat while stir frying (cook in batches if needed). The meat will cook quickly since it's thin. When it's ready, set aside and top with sesame seeds.
To assemble your Korean tacos, heat your corn tortillas in a toaster oven or grill on stovetop using a skillet. When crispy, top with bulgogi, kimchi, avocado, cilantro (careful not to overfill). Drizzle with spicy sour cream and remaining lime juice. Eat while fresh. Enjoy!