How to cook: Korean beef stew tacos (a.k.a. my version of Kogi BBQ’s short-rib tacos)

About two weeks ago, we ditched our Dream Satellite TV subscription and shifted to Cignal TV. The difference? Lots of HD Channels on Cignal, including Food Network. Dream Satellite does not even carry Food Network although it has the Travel and Living Channel (TLC). I was sorry to let TLC go, it was where I saw Anthony Bourdain once a week, but Dream Satellite was airing shows that were over five years old. So, there.

As a result of the change in satellite TV provider, I’ve been watching more TV these days. I think I watched more TV over the past two weeks than I have over the two months previous to that. I’m more than watching — I’m devouring. It’ll pass, I’m sure. But, right now, I’m picking up a lot of ideas. Like the cheesesteak sandwich, for instance, and the fancy presentation for the chicken salad.

It was also from the Food Network that I learned about Kogi BBQ, a food truck selling a weird fusion food (Korean and Mexican adapted for the American palate) in the Los Angeles area. Korean short rib tacos. It must have been a bit dated because according to Kogi BBQ website, there are now five trucks and a sit-down restaurant as well.

Now, about the tacos. The filling is grilled short ribs that had been marinated. And I thought of Korean short ribs beef stew. For anyone who has never heard nor tried Korean beef stew before, using it for a taco filling might sound too darn strange. Unpalatable even. But for someone who has cooked and eaten Korean beef stew before, I knew it would work. In my head, I knew I’d have to have some caramelization happen, I had an idea as to how to go about it… Still, there’s nothing like actually doing it. So, I did. Last night, for dinner.

The Korean beef stew tacos were so delicious that Speedy and I had three each. Small six-inch tortillas, actually. BUT STILL. How should I describe the experience? As you bite, the first thing you get is the slight crunch of the lettuce. But the first real taste is of the savory beef, sweet, salty and spicy at the same time. Then, the sudden sharpness of the red onions mixing with the sesame seeds. Finally, the indescribable flavors of the cilantro. There’s a reason why it is my favorite herb and there’s not even a close second. »

How to cook: Korean scallion pancake (pajeon, p’ajon or pa jun)

Korean scallion pancake (pajeon, p'ajon or pa jun)

It all started with the Korean scallion and seafood pancake (haemul pajeon) that we had at a Korean restaurant in Shangri-La Plaza last year. I was intrigued by the unique texture of the pancake and when I chanced upon a bag of Korean pancake mix (buchimgae) in an Oriental food shop in Cartimer, I grabbed one.I was … »

How to cook: Thai egg strips (rolled omelet)


How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat or even in a pie shell.Here's another way. Thai egg strips -- rolled omelet cut into strips and served with fried crisp onion slices.Nothing hard. Just stir the "filling" ingredients with the … »

How to make: Green onion (scallion) pancakes


Say bread and most Filipinos conjure an image of something soft, fluffy and mildly sweet. We like our pan se sal that way and, until recently, we associated not-too-white loaf bread with inferior quality. We like our bread perfectly shaped too and with a soft and light-colored exterior. In short, we've come to associate … »