These will Make You Re-Think Tacos: Korean Tacos Wrapped in Fried SeaweedNovember 16, 2012
- Mikka WeeWords
These delicate Nori Tacos are probably one of those things I could devour in one bite without caring about looking like a famished fatty. In a country where Japanese restaurants of all names and sizes abound, I have yet to stumble upon one that serves these.
What’s special about these Japanese tacos is that it uses kimchi rice instead of burrito rice, yakiniku beef instead of ground, and tempura-battered Nori instead of the traditional taco shell. And if you’re a true pig like I am, a generous squiggle of Japanese mayonnaise on top of these Nori Tacos is mandatory.
Korean Tacos Wrapped in Fried Seaweed
Total Time: 30 minutes / Yield: 2-3 servings
Ingredients for the Kimchi Rice
- 1/4 cup chopped bottled kimchi
- 1 cup cooked Japanese rice
Ingredients for the Beef Yakiniku
- 1 cup sukiyaki beef
- 2-3 tbsp bottled yakiniku sauce
- 1-2 tbsp cooking oil
Ingredients for the Nori Taco Shells
- 2 pcs nori sheets, cut into 4
- Tempura flour mix
- Oil for deep frying
- Heat oil over medium flame.
- While waiting for the oil, prepare tempura batter as directed on package.
- Dip one piece of nori in batter and fry.
- After 5 seconds from dropping into oil, form the nori into a basket while still frying.
- Hold this position until batter hardens while frying.
- This will take around 40-60 seconds.
- Fry for another 1-2 minutes or until cooked and crisp but not browned.
- Drain in paper towels.
- Repeat with the rest of the nori.
- Fill nori shell with kimchi rice.
- Top with beef.
- Repeat with the rest.
- Serve immediately.
- Tempura Flour Mix is available in leading groceries.
- Tip: Making perfect baskets/ shells takes a while, so be patient; it’s worth it.