Kimchi Jjim Tacos

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Kimchi Jjim Tacos

T = Tablespoon

t = teaspoon

Ingredients

Pico de Gallo (Salsa Mexicana)

• 1 tomato

• 1/2 onion

• cilantro

• 1 lime

• salt

• pepper

Tortillas(12 pieces)

• 1 cup maseca corn flour (150g)

• 1 cup all-purpose flour (!20g)

• 1/2t salt

• 2T lard (optional, it give rich flavor )

• 200ml hot water (6~70'c, Luke water also okay)

Kimchi Jjim (for 8 serving)

• pork meat 2kg (I used pork shoulder)

• 1 whole kimchi

• soy sauce (optional)

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How to make

Tortillas

1. Mix 1 cup corn flour (150g), 1 cup all-purpose flour (120g), 1/2t salt, 2T melted lard, 200ml hot water to make 1 dough

2. Divide dough into 12 equal parts (40g) and make it round shape

3. Cover with a wet towel and rest for 20 minutes

4. Make a circle with a tortilla press or a rolling pin

5. Cook on a non-greased pan over medium heat for 1 minute each
   

Pico de Gallo (Salsa Mexicana)

1. Dice 1 tomato, 1/2 onion

2. Put tomato, onion, cilantro into a bowl and squeeze 1/2 of lime

3. Add salt and pepper depending on your taste

Kimchi Jjim Tacos

1. Put pork meat and 1 whole kimchi in a pot

2. Pour water until ingredients are submerged

3. Simmering for 4-hours

4. 4 hours later, smash kimchi jjim pork meat and mix it with kimchi jjim soup and kimchi jjim kimchi

5. Put meat and pico de gallo on tortilla

6. Depend on your taste, add cheese and lime juice

Tip

1. If you add normal kimchi on tortilla, The taste is becoming more Korean

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Score : 7/10

Sometimes it doesn't taste as good as I expected

I'll develop a more delicious Korean taco recipe