Korean taco and Pa Jun

Although I am not Korean I have always found that Korean food’s bold flavors and hardiness have kept me coming back to it as a comfort food. I have fond memories growing up of eating kimchi out of the jar at my best friend’s house while waiting on the rest of the meal to cook. We hope you enjoy these as much as we do.

Korean taco sauce

1/4 cup rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tea sp sriracha
1/4 tea sp ground ginger
1 clove garlic minced

For the taco filling:

7 oz (2 small packs) shitaki mushrooms
1/4 cup soy sauce
1 clove garlic minced
1/2 tea sp ground ginger
1/2 cup diced water chestnuts
1/2 small head of iceberg lettuce chopped
1/4 cup chopped cilantro
1 lime quartered
Small flour tortillas

Slice the mushrooms and marinate in soy sauce, garlic, and ground ginger for at least 10 minutes. Then saute the mushrooms in vegetable oil for about 4 minutes.  Add the water chestnuts and continue cooking for another minute. Add another tbsp of soy sauce if it looks too dry. Remove from heat and spoon a small amount of mushroom mix onto each tortilla. Serve with lettuce, cilantro, a squeeze of lime and desired amount of taco sauce.

For the Pa Jun (Korean Pancake)

1 bunch green onions
1/2 cup matchstick cut carrots
1 tbsp sriracha
2 cups all purpose flour
2 eggs beaten
1 & 1/2 cups water
1 tea sp salt

Pa jun dipping sauce:

1/4 cup soy sauce
1 tea sp sugar
1/4 tea sp ground ginger
1/4 tea sp sesame oil

Chop the green onions into pieces one to two inches in length.  Combine with other ingredients to form batter. Heat small amount of vegetable oil in a large saute pan. Pour about half of the batter into pan so you have a thin layer. Cook without stirring over medium high heat. After about five minutes carefully flip. Cook each side until golden brown. Serve with dipping sauce.