Gourmet Chef Wannabe 2018 — photo 24 of 34: A Korean taco consisting of a warm corn tortilla filled with stir-fried diced chicken breast soaked overnight in Korean BBQ marinade, my homemade Korean gochujang hot sauce, the first use of my homemade fermented kimchi (cabbage, carrot, onion, radish, garlic, green onion), and a generous topping of Tillamook sour cream (no cheese), garnished with green onion. It turned out really good! It was a different type of taco which broke the boredom of the same o’ same o’. April 2018. Camera used: Olympus OM-D E-M5 with Olympus 12-100mm f/4.0 zoom lens.
For further details about the story behind this photo, see the related article Homemade Kimchi and Korean Fusion.
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