Korean Taco Marinade
(adapted from Americas Test Kitchen recipe)
- 5 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1.5 teaspoons lime juice
(about a whole lime worth)
- 3 tablespoons sugar (brown if you have it)
- 2 tablespoons gochujang
(Korean fermented hot pepper paste)
- 1 teaspoon rice vinegar
- 2 tablespoons mirin
- 4 garlic cloves, minced
The Korean Taco is a delicious food that started on the streets of the West Coast and has made its way onto the plates of diners further east quite quickly. Even America’s Test Kitchen recently published a recipe for these delicious if unconventional tacos in one of their 30-Minutes-Suppers collection. Anybody can follow this recipe on a hot summer night when you you don’t feel like spending a lot of time in a hot kitchen.
The hot pepper paste drives this flavor bus; the rest of the ingredients are friendly passengers. Mirin, rice vinegar and lime juice get mixed in with a lot of sugar, but some soy sauce keeps the sugar from overpowering the combination and making it a pure syrup. The heat from the pepper paste combined with the acidic sweetness of the rice vinegar and the other ingredients creates an explosive flavor combination. This party is completed with the heat of the grill, which caramelizes everything and leaves behind an awesome crust.
Do you ever get frustrated that it is so difficult to recreate some Asian foods at home? Pepper paste is what you’re missing.
Parenting tip: if you have a picky eater, you can separate one piece of meat from the rest and just dust it with Adobo seasoning. The meat is so tender that it doesn’t require all the seasoning to make it delcious (it’s just a really nice bonus for the more adventurous).