Bulkogi Style Carne Asada

Korean-Mexican Fusion
Base for Korean Tacos

Mirin - Japanese Cooking Wine

Mirin

Here’s a Korean-Mexican Fusion recipe, one of a growing number of Korean-Latino Fusion dishes that are beginning to crop up,including Korean Tacos. In fact, the Carne Asada that results can be combined with Tortillas to make Korean Style Tacos. Recipe adapted from Roy Choi.

This recipe is really Fusion — a key ingredient is Mirin, which of course is Japanese, not Korean.

Related dishes derived from fusion of elements in Korean cuisine and Latin and North American influences include Bulkogi Hot Dogs and Bulkogi (or Bulgogi) Burgers, such as those served at the New York Hot Dog & Coffee chain in South Korea.

Bulkogi Style Carne Asada

Korean-Mexican Fusion

Ingredients:

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

2 Jalapeño Peppers
1 medium Tomato
1 small Yellow Onion
5 cloves Garlic
2 tablespoons Sugar
¼ cup Ancho Chili Powder
1 tablespoon Black Pepper
¼ cup Kosher or Sea Salt
½ bunch Cilantro Leaves
Juice of 1 Orange
Juice of 1 or 2 Limes, total 3 tablespoons juice
¼ cup Mirin Japanese style cooking wine
1 can of beer, 12 ounces or 1½ cups
2 pounds Skirt Steak, cut into 10-inch sections

Cooking with limes

Limes

2 tablespoons Olive Oil

Method:

Using olive oil to cook Asian foods

Olive Oil

First, preheat the broiler or gas grill.  Put the Jalapeño Petters in a heavy iron skillet and broil until the skins begin to blacken.  Or you can do this directly over a flame.  Pull away the stems and seeds and discard.  Skin the Peppers and put them into a food processor

You also want to peel the onion and cut into quarters, remove the skins from the Garlic cloves, and peel and care the Tomato and cut it into quarters.

Add the Tomato, Onion, Garlic, Sugar, Ancho Chile Powder, Black Pepper and Salt to the processor and pulse to combine.

Add the Cilantro leaves, Fruit Juices, Mirin and Beer and pulse again until smooth.

Put the Steak pieces in a large bowl and cover with the marinade.  Cover and refrigerate for at least 4 hours or overnight.

When ready to finish the dish, heat a charcoal or gas grill to hot and remove the Steak from the marinade, drizzle with the Olive Oil, and grill directly over coals, turning a few times, until well seared, about 10 minutes for medium rare.

Remove the steak from the grill and let it rest a few minutes,  Then slice it against the grain into thin strips and serve with any salsa of choice or with Tortillas to make Korean Tacos.  This recipe will serve about 6 people, depending on what over dishes are available

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Korean classical ceramics, Koryo Dynasty

Gourd-Shaped Ewer, Koryo Dynasty

 

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