Saturday, July 30, 2011

Korean Tacos with Roasted Seaweed

Namu inspired Korean Tacos

Since I have discovered roasted seaweed as a healthy and tasty snack. I admit I have been obsessed, not a little obsessed more like 'Fatal Attraction' obsessed. Eating a few sheets of roasted seaweed helps me curb my naughty midday junk food cravings. My mind wanders while I'm tearing into the roasted seaweed and I start to wonder what other ingredients will work with seaweed.

Brown rice and pickled ginger. (Pretty normal thought.)

Clam and cream cheese dip. (Yes, that may work.)

Vanilla ice cream and candied walnuts (Hey, don't knock it till you tried it.)

----(Oh, yea how about those Namu Korean tacos)---

Namu is a San Francisco restaurant in the Richmond district that serves the "Original Korean Tacos" the tacos are very popular at the restaurant and their Ferry Building Thursday Farmer's Market. I had the tacos a few times and they are indeed very good. The tacos are a perfect light snack or an appetizer to whet the appetite. The Namu tacos consist of cubes of beef, rice, tomatoes and a kimchi relish.

I made mine Korean tacos with rice, kimchi and bulgogi. I like the spiciness and tartness of kimchi so I rather keep it whole than make it into a sauce.

Namu inspired Korean Tacos

Namu inspired Korean Tacos

Roasted seaweed sheets
bulgogi
kimchi, chopped
rice
sesame seeds and chopped scallions for garnish


Bulgogi

1 lb of thinly sliced *sirloin beef
1/4 medium onion, sliced
2 scallions, white part only, sliced lengthwise
1 garlic clove, chopped
1 Tablespoon Sugar
1 teaspoon brown sugar
1 1/2 Tablespoon Sesame oil
1/2 Tablespoon sesame seeds
2 1/2 Tablespoon soy sauce
Splash of pineapple juice (optional)

Bring all the ingredients together in a bowl and combine well with hands. Marinate in the refrigerator for 2 hours or overnight. Grill or pan-sear until done.

*I like to use thinly sliced fatty rib eye, the same type of meat I use for Hot Pot.

Namu inspired Korean Tacos

I use a store bought kimchi from my local Korean grocery market and the roasted seaweed is from Costco. I get to eat over a dozen Korean tacos without worrying about my pocketbook because it is about $4/taco. The tacos were a hit with my family and friends, they could not stop stuffing their faces. I made about 4 lbs of bulgobi so there was plenty to go around.

My dad dabbed a little sirachi on each taco. My brother shook a little Tapatio on his tacos but I prefer one or two slices of jalapenos.

Next time I am going to make a roasted salsa blended with a little kimchi as a sauce for the tacos.

4 comments:

Lolia S said...

Those Namu tacos are good, but very small :-). Your tacos sound delicious.

- FYG

Jessica's Dinner Party said...

Yum! Koreans always have roasted seaweed as a staple side dish. When you don't have an appetite, it's nice to have the salted kind with just some rice.

foodhoe said...

I love toasted seaweed, especially the korean kind slathered with sesame oil! Just had a namu taco last weekend, and then someone was saying that trader joes sells a pretty good pre-marinaded bulgogi... you are an inspiration!

ginger and scotch said...

What I love about this taco idea is that I don't have to go through all the trouble of finding my sushi mat, making sushi rice, and fall under the pressure of rolling a perfect sushi roll :) and I love bulgogi - must try this out with my son as well (he loves roasted seafood)

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