Yummy, Yummy, In My Tummy:

I love winter food -- the soups, the stews, the gumbos, the casseroles, the crock-pot meals... you know, rib-sticking-hot-steamy-comfort food. But for some reason this week I've been craving tacos. Being a bonafide Texan, I do love my Tex-Mex Tacos just as much as the next cowgirl, but what I'm cra-cra-craving right now is Korean Tacos, albeit Fo-Korean Tacos! Wish we had street food vendors like they do in other big cities... it seems we are always on the other side of the trend periphery! Anyway, homemade will have to do. Try this pork version and be sure to load it with plenty of Napa-Romaine Slaw and/or Cucumber Kimchi and/or bean sprouts and/or cilantro... and don't forget the fresh lime squeeze. Yummy, yummy!

Spicy Pork/Dwaeji Bulgogi

Makes enough for about 12 tacos

1 pound pork shoulder, thinly sliced (preferably from a Korean or Japanese market)

3 tablespoons coarse-ground hot Korean red pepper powder

1 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon Asian sesame oil

1 tablespoon minced garlic

2 tablespoons mirin pinch of black pepper
Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Napa-Romaine Slaw
Makes about 6 cups, enough for many tacos, with leftovers

For the dressing:

1 tablespoon soy sauce

1-1/2 teaspoons lime juice

1-1/2 teaspoons toasted sesame oil

1/4 teaspoon sugar

For the salad:

4 cups (5 ounces) shredded romaine lettuce

2 cups (3 ounces) shredded Napa cabbage

1/2 cup (2 ounces) thinly sliced onion toasted sesame seeds for garnish
Toss the salad in a large bowl with 1 tablespoon of the dressing. Add more dressing to taste and garnish generously with sesame seeds.

Cucumber Kimchi
15 to 20 small cucumbers, the kind that are used to make dill pickles, or the equivalent amount of any other type of cucumber

3 green onions, chopped

1/4 small yellow onion, chopped

2 flat tablespoons crushed red pepper flakes (ka choo kah roo)

1 teaspoon vinegar

1 tablespoon honey
Give the cucumbers a good rinse, then chop them into bite-size pieces. Put them in a large bowl, add about two flat tablespoons of sea salt, and toss well. Allow salted pickles to sit overnight at room temperature, or at least for a couple of hours. The salt helps draw moisture out of the cucumbers, which creates a natural brine. Add 1/2 to 1 full teaspoon of minced raw garlic, chopped green and yellow onions, chili flakes, honey, and vinegar. Put on a pair of gloves to protect your skin against the heat of the pepper and give everything a good toss. Pack your cucumber kimchi away into glass bottles, and don't forget to add a bit of brine to each one - just a couple of tablespoons of brine per bottle will do. Leave capped bottles of cucumber kimchi out in room temperature for 24 to 48 hours to give it a chance to ferment. After 24 to 48 hours, transfer the bottles to your refrigerator.
You can serve cucumber kimchi with just about anything.