Korean "Tacos"

Boyfriend made a wonderful suggestion tonight: make Korean beef with our homemade kimchi and rice. Sounds amazing. A few weeks ago we bought a Korean marinade, perfect for steak. To easily translate into a taco, we used flank steak, a traditional ingredient in fajitas.

To take a note from a food stand called Namu in San Francisco, we morphed the standard Sliced steak, kimchi and rice combo into a "taco" using Korean dried seaweed.

Mom and I during my birthday trip to the Bay Area

Korean "Tacos"

1 lb flank steak
1/5 of 17 oz bottle of Korean BBQ sauce/ marinade
2 cups cooked rice
1 cup chopped kimchi
2 packages of Korean style nori

Place flank steak into a gallon-sized ziptop bag and add marinade. Take out as much air from bag and secure close; marinade for at least 30 minutes, or according to marinade directions. I marinaded for an hour and a half.

Korean BBQ marinade

Heat skillet or griddle on high heat and cook steak until internal temperature is 140 degrees. While steak is cooking, chop kimchi for easy consumption. After steak is done cooking, let rest for 4-5 minutes to let juices redistribute. Slice meat against the grain, into thin strips.

Assemble taco using nori as tortilla. Add rice, steak and kimchi; eat with hands.

Tonight boyfriend and I were doing some late night shopping (and playing) at the grocery store. And since today is my day off, it's time to wear something other than an ill-fitting uniform.

Boyfriend with his new Nerf swords

Goofing off with the hula hoop

H&M purple tunic, black cotton leggings, Jessica Simpson boots, Yellow knit scarf made by Boyfriend's sister, leather Banana Republic belt.

"Don't forget your angry eyes."

-Akemi-chan