Fusion food is risky business. Either it’s done right or not. In my opinion, there is no middle ground. But when you know how to blend two different cuisines in just the right ways, you get something amazing like the Korean taco. Korean/Mexican fusion has been bubbling at the surface of Los Angeles for a while considering that there has been an increase in population among both groups, in approximately the same location. It was Roy Choi who was the first to take the plunge into Korean/Mexican fusiondom with his Kogi Taco Truck. Now the sensation has spread and it seems that everyone has their version of a fusion taco. If you are in the LA area you can follow the Kogi Truck on Twitter or you can try your hand at fusion tacos and make them at home.
Korean Tacos Ingredients: 1 pound thinly sliced milanesa beef sliced into thin strips 4 ounces pear juice 1/4 cup soy sauce 1/4 cup sake 1 tablespoon honey or mul yoot (Korean malt syrup) 5 cloves garlic, minced 2 tablespoons sesame seed oil 2 tablespoons toasted sesame seeds pinch of salt 1 teaspoon ground black pepper Photo by: imorianderson, randybcho