A Homemade Korean Taco Wannabe
Friday 18 March 2016 — Category: Cooking & Food
On the way to the second half of my Burnside Street hike in September 2015, I had a unique and delicious grilled Korean beef short rib taco at the Yard House in the Pioneer Place mall in downtown Portland, Oregon. For more details of my photographic exploration at the mall, see Portland’s Pioneer Place Mall.
Some time later I decided to try to imitate the Korean taco at home. After soaking pork tenderloin overnight in a Korean barbecue marinade, I fried it quickly with some oil at high heat in a cast-iron skillet, then placed some hot meat in a soft, warm, small flour tortilla.
Instead of taco sauce I used Thai sweet chili sauce. Instead of lettuce I added canned soybean sprouts. I topped my taco with pepper jack cheese, diced green onions, and diced dried red chili peppers.
In addition to a side dish of white rice, I also shredded some cabbage and carrots, and then steamed them for about 10 minutes in some Trader Joe’s Island Soyaki Sauce.
Unfortunately, the results fell far short of the Yard House taco. The canned soybean sprouts were horrible — not at all crunchy, and with a strong, unpleasant taste. I didn’t particularly care for the Thai sweet chili sauce either — it’s too sweet and garlicky. And the dehydrated red chilies had the consistency of thin strips of leather!
On the positive side, the veggies in the soyaki sauce were great. I’ve got a number of ideas about how to improve the Korean taco for next time. Once I get a chance to give it another try, I’ll be sure to report back.