Gourmet Chef Wannabe 2018 — photo 27 of 34: Close-up of a Korean pork kimchi wraps made with pulled pork soaked overnight in Korean BBQ marinade, then fried in a hot cast-iron skillet with some peanut oil. After placing a portion of meat on a whole wheat flour tortilla, I piled on some of my homemade fermented kimchi (cabbage, carrot, onion, radish, garlic, green onion), doused everything with my homemade Korean gochujang hot sauce,, and topped it all off with a generous amount of Tillamook sour cream and some crunchy chow mein noodles. Wrap and eat! It turned out really good ... better than I expected ... another keeper! 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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