Sour: kimchi Korean tacos recipe

This isn’t sophisticated by any means, but it opens the pleasure valve fully: it is like a cold, salty shot of tequila on a hot day; perhaps not the best thing for you but it sure feels like it.

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Mark Diacono24 April 2020

SERVES 4

Ingredients 
*1 red onion, ½ very thinly sliced, ½ finely chopped
*50g sugar
*3 tbsp soy sauce
*2 garlic cloves, very finely chopped
*2 tbsp finely grated fresh ginger
*1–2 tsp chilli flakes (preferably Korean)
*juice of 2 limes
*400g diced chicken (or beef or tofu)
*1 tbsp cornflour (or use plain flour)
*vegetable oil, for frying
*1 tbsp toasted sesame seeds
*400g cooked rice
*3 eggs, beaten
*200g  kimchi, sliced
*bunch of spring onions, thinly sliced
*sea salt and freshly ground
*black pepper

To serve
*4 corn tortillas
*chilli sauce
*small bunch of coriander, leaves roughly chopped
*150ml sour cream (optional)

Method

1. Cover the thinly sliced red onion with hot water from the kettle and leave to steep for 5 minutes.

2. Mix together the sugar, soy sauce, garlic, ginger and chilli flakes in a pan until fully combined. Add 100ml water and simmer for 3–5 minutes or until reduced by half and syrupy. Squeeze in the juice of 1 of the limes and keep warm.

3. Drain the onions then stir in the juice of the other lime and a pinch of salt and leave to one side.

4. Toss the chicken (or beef or tofu) in the cornflour and then fry in 2 tablespoons of vegetable oil for 5–10 minutes until just cooked through and starting to brown, then stir into the spicy soy syrup and sprinkle with the sesame seeds. Keep warm.

5. Heat 3 tablespoons of oil in a large frying pan or wok until smoking hot, add the finely chopped onion and cook for 2 minutes to soften and lightly brown.

6. Add the cooked rice and fry for 5 minutes, stirring until all the grains of rice are coated in oil and the rice is hot through. Add the beaten eggs and kimchi​ and continue to fry for another 2–3 minutes over a high heat until the egg is cooked. Stir through the spring onions and season to taste.

7. Warm the tortillas and serve topped with the kimchi fried rice and spicy chicken, then top with chilli sauce, coriander, sour cream (if using) and the lime pickled red onions.

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Sour by Mark Diacono (Quadrille £25)

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