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670c420e a615 46b7 8a90 de38fcad26db  2016 03 23 22 38 34
Karen Issa
Karen Issa

Korean-Mexican fusion is a big thing now so I wanted to give it a try. Dinner was Korean/mexican chicken tacos, tex-mex but with bold Asian flavors. The chicken was marinated in soy sauce, mirin (Japanese wine), sesame seeds, black sesame seeds, soft brown sugar, sesame oil, chili paste (#Gochujang) and fermented soy bean paste (#doenjang) for 30min (you can do it for more or less) and then pan fried with some garlic and ginger (no need to add oil as the marinade contains sesame oil). For the tacos, I added radish, ripe organic hass avocado, cilantro, chopped three color chili, spring onions, and a squeeze of lime. I served the tacos with crispy nachos, lime wedges, guacamole and a chili/Greek yogurt. Dinner was very satisfying and a crowd pleaser. The chicken was sweet, crispy, sticky, salty and spicy, and all the veg additions were great to balance it out. I'll definitely be making it again, and it is very very simple/ quick as a bonus. #notcontest