Korean Barbecue

Many times I’m browsing the produce aisle at Stewart’s Food Store and my eye catches on the kimchi and I think, ‘I’d like to make something with that someday.’ Well, Someday has arrived along with football season and cooler weather, in this recipe for Korean beef tacos.

Danny recently adapted this recipe from DamnDelicious. net for a night of Texas college football, and the flavor was all the more savory for the Homeric victory of our Texas Longhorns over Alabama’s Crimson Tide. Danny added extra sharp cheddar, and jalapenos for added bite.

“These are so rich,” he said of the cheesy nachos. “It was overkill. But since it’s football season I thought I’d suggest a twist on traditional nachos.”

The recipe for kimchi dates back over 2,000 years, and is believed to be Chinese in origin. The earliest kimchi varieties were simple, typically consisting of vegetables like radishes and cucumbers soaked in brine. Over time, Koreans developed various techniques to enhance preservation and flavor, such as adding spices, garlic, ginger, and chili peppers. The introduction of chili peppers in the 16th century significantly transformed kimchi into the spicy and vibrant dish we know today.

Being a fermented food, it’s rich in probiotics that promote gut health and aid digestion. It’s also packed with vitamins A and C, as well as fiber, which supports overall health. As always, all ingredients for this recipe are available at Stewart’s Food Store.

Ingredients:

1 tsp vegetable oil 1 cup kimchi, chopped 1 tsp toasted sesame oil 1 tsp sugar 2 tbsp mayonnaise 2 tsp Sriracha, or more, to taste 12 oz tortilla chips ½ cup shredded cheddar cheese ½ cup shredded Monterey Jack cheese 2 tbsp chopped fresh cilantro leaves ¼ tsp sesame seeds Sliced jalepeno peppers For the Korean beef:

2 tbsp light brown sugar, packed 2 tbsp recued sodium soy sauce 1 tsp toasted sesame oil 1 tsp freshly grated ginger ¼ tsp crushed red pepper flakes or more to taste 2 tsp vegetable oil 2 cloves garlic, minced 8 oz ground beef Preparation:

Korean beef: Step 1: Whisk together brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes in a small bowl.

Step 2: Heat vegetable oil in a large skillet over medium- high heat. Add garlic and stir until fragrant, about 1 minute. Add ground beef and brown for 3-5 minutes.

Step 3: Stir in soy sauce mix until well combined and heated through, about 2 minutes. Set aside and keep warm.

Step 4: Heat vegetable oil in the skillet. Stir in kimchi, sesame oil and sugar until heated through and caramelized, about 3-5 minutes. Set aside and keep warm.

Step 5: In a small bowl, whisk together mayonnaise and Sriracha; set aside.

Step 6: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 7: Place tortilla chips in a single layer onto the baking sheet. Top with ground beef mixture and cheeses. Bake 5 to 6 minutes until heated through and cheeses melt.

Step 8: Serve immediately, topped with kimchi mixture, drizzled with Sriracha mayonnaise, and garnished with cilantro and sesame seeds.