I had a huge craving this afternoon for some spiciness. And since
necessity is the mother of invention, I created this recipe with some
leftovers I had in the refrigerator. Korean fusion cuisine is
easy-peasy if you remember a couple things: Kimchi + pork = 2getha 4eva,
and Korean side dishes (ban chan) makes pretty much anything
taste more lively (or, dare I say it, exotic). And let me just add that
its name and culinary daredevilry aside, these tacos were not invented
under the influence of actual 420. It's more of an homage, let's say.
I believe this is the first recipe I've ever posted, so that should show you how religious this eating experience was for me. I washed it down with Black Beer Stout made by Hite (yes, a Korean stout!!!) which is basically Guinness Lite and is my new favorite beer.Julie's 4/20 Pork Belly Kimchi Tacos
8-10 slices of pork belly (samgyupsal),
sliced vertically into 1/4-inch strips
2 large king oyster mushrooms (or 1 pack of normal mushrooms), sliced similarly to pork belly
1-2 cups kimchi, roughly chopped (depending on whether you want it to be mostly meat or mostly kimchi)
1 T butter or bacon grease
Chili flakes (gochugaru) to taste, optional
salt and pepper to taste
Taco fixin's: I used seaweed salad and crumbled tofu, but the more "traditional" shredded cabbage/salsa/queso fresco combo would be excellent as well. Another possibility would be bibim-bahp toppings if you have them handy.
1. Heat a pan over medium-high heat. Throw the pork belly strips
in and let them brown. Season with salt and pepper (watch the salt,
since kimchi is naturally salty).
2. After 2 minutes, throw in the mushrooms and saute for 3-4 minutes. Add 1 T butter or bacon grease for flavor and lubrication.
3. Throw in the kimchi and chili flakes! Saute (but mostly leave it
be) for 8-10 minutes, or until done. The kimchi will release their
juices after a few minutes; let that evaporate and caramelize. The
kimchi's done when it is slightly yellow in color and floppy.
4. Warm up your tortillas, and scoop in your filling and toppings. Disfrutenlos, amigos!
Note: I didn't include sesame oil in the recipe because I personally
hate the taste of it with kimchi, but include it if you wish.