Fusion cuisine continues to delight palates and this summer, Korean-inspired tacos are stealing the spotlight. Imagine soft, warm tortillas filled with spicy gochujang chicken or crispy tofu topped with crunch slaw and a generous dollop of tangy kimchi. These tacos offer a perfect blend of textures and flavours, making them an instant hit at food trucks and backyard barbecues. Let’s quickly take a look at how to make these scrumptious bites this season!
How to make Korean Tacos
- Step 1Cut tofu into small cubes and coat it with 2 tbsp tamari soy sauce. Then, sprinkle half the cornflour on it and stir it well until each piece is covered with a thin coating of flour.
- Step 2In a large pan, add 1.5 tbsp oil and fry the coated tofu on medium flame until golden.
- Step 3In a bowl, combine all the vegetables with dressings. Mix 1 cup shredded cabbage, carrot, mooli, and 2/3 cup shredded apple with 1 tbsp tamari soy, 1 tbsp rice or apple cider vinegar, 2 tsp gochujang paste, ½ tbsp maple syrup and 1/8th tsp garlic.
- Step 4Now, after preparing everything, take soft tacos on a plate and top it off with tofu, mayo of your choice, spring onions and sesame seeds.
How to Make Tangy Kimchi
- Step 1In a bowl, mix water with salt until it is completely dissolved. Then, submerge radish, carrots and cabbage.
- Step 2Let it soak for about five hours and up to 24 hours.
- Step 3Blend onion, garlic and ginger until it forms a smooth paste. You can also add chili flakes and green onions to the mix.
- Step 4Drain off the brine from vegetables and check the saltiness.
- Step 5Mix the vegetables with the spice paste and pack it tightly into a clean glass jar. To keep the flies and dust away, cover the jar with a towel.
- Step 6Keep the jar to ferment in a warm place.
- Step 7Every day, taste it to check if it is fully submerged in the brine.
- Step 8When your kimchi tastes sour and tangy, move it to your refrigerator.
