Experiencing a culture through food fascinates me; not only because of my obsession with what people eat, but I do believe that food is a window to the people and history of a culture.
Recently, I watched an interview with David Chang, a Korean Michelin Chef and International Food Correspondent to the 2018 Winter Olympics. You can watch David Chang’s Interview with Eater here.
David gave quite a bit of information and insight into the Korean culture. I was a bit surprised that many of the foods that are traditionally eaten in South Korea were born out of scarcity. The Korean people were forced to forage edible things from their environment not just during times of war but other times as well. Interesting enough, the Korean people maintain these traditions as a cultural comfort food which conjures up warm memories of family gatherings.
There is also a distinct difference in Korean street food which is a mix of Asian cultures, and the epicurean delights for the bon vivant. David’s interview inspired my curiosity to check out the vast variety of street food venders, where you can find everything from Japanese sushi to Chinese Peking Duck.
As a fan of Korean food, I want to share this amazing recipe for Korean Beef Tacos from Cuisine Magazine.
Korean Beef Street Tacos (Serves 2)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1/2 tsp. sugar
- 1/4 tsp. smoked paprika
- Dash of cayenne pepper
- 2 cups shredded napa or savoy cabbage
- 2 Tbsp. chopped scallions
- 1/4 cup plum or duck sauce
- 1/4 cup low-sodium soy sauce
- 1 Tbsp. toasted sesame oil
- 1/4 tsp. cornstarch
- 8 oz. sirloin or flat iron steak, very thinly sliced
- 2 Tbsp. peanut oil
- 4 flour tortillas (6–8 inches)
For the slaw, whisk together:
lime juice, 1 Tbsp. soy sauce,
1 tsp. sesame oil, sugar, paprika, and cayenne in a large bowl.
Add cabbage and scallions,
and toss lightly to coat.
For the steak, whisk together:
- plum sauce, 1/4 cup soy sauce,
1 Tbsp. sesame oil, and cornstarch in another bowl.
- Add steak and toss to coat.
- Heat peanut oil in a nonstick skillet over high.
- Remove steak from bowl and let excess marinade drip back into the bowl.
- Add steak to skillet and stir-fry to desired doneness, 2–3 minutes.
- Remove steak from skillet with a slotted spoon.
Heat tortillas according to package directions. Assemble tacos with steak and slaw.
Dear Friends, Thanks for swinging by today. I’m looking forward to watching the incredible athletes this year in the Winter Olympics. Aside from the food, hard to believe that it could be, my favorites are the snowboarding and skiing competition.
I give these kids and their families so much credit for the incredible commitment. I only wish that we could do more for kids who don’t have those resources and enable them to have those experiences early and on a significant level to make an impact.
For me, that would be a perfect world.
Have a great weekend and check out some of my fun finds!
PS…Get your comfies on with these Pajamagram jammies, pour a glass of wine and enoy the Winter Olympics!