Sliced shiitake tacos in a Korean bbq marinade with sweet lime salsa, sriracha mayo, kimchi, and pickled daikon.
Short history: Korean BBQ’s history begins when the nomadic tribes settled in Korea – one such tribe being the Maek, from central Asia. They brought a hearty meat dish with them to be able to survive the harsh winters called Maekjeok. Over thousands of years and many new regimes in the region, maekjeok became seoryamyeok (beef soaked in cold water), which then became neobaini (thinly sliced, marinated, and charbroiled beef) – popular with Korean royalty. After 1920, Korean BBQ was more commercialized and available across Korea, and finally was spread out to the rest of the world with increased amounts of immigration.
Reheating instructions: Warm in a pan over medium for 2 minutes or microwave on high for 2 minutes and warm the tortillas separately and fill.
“The BBQ veggies were the perfect taco ingredient! And I’d eat that potato salad as an entree!” – Rebecca Sp. from Phoenix
“These were so good. I really like the fusion take on tacos and your homemade tortillas are always appreciated.” – Mara Fu. from Tempe