Asian Cabbage Tacos

Corre Larkin

Serves 4-6

1 head of Napa cabbage

1 lb ground beef

1 tsp grated ginger

1 grated garlic clove

1 teaspoon Maldon salt - divided

1 tablespoon Hoisin sauce

1 tablespoon corn starch

3 spring onions - finely sliced

1 tablespoon of Korean bean paste Ssamjang - this is optional. If you can’t find it add a little bit of chili crunch and some toasted sesame oil

½ teaspoon of chili oil

Toppings :

Finely cubed daikon or radish

Pickled ginger

Finely chopped cilantro

Chili oil

__________

Ingredients Dipping Sauce

½ teaspoon grated ginger

1 small garlic clove microplane grated

1 spring onion - finely chopped

1 teaspoon Mirin

1 teaspoon rice vinegar

1 tablespoon dashi - the liquid kind (if you can’t find this use 1 teaspoon more of soy sauce)

1 tablespoon soy sauce

Method:

Cut the head off the Napa cabbage and save for another use. Then trim off the bottom root. Gently pull of the cabbage leaves and you will have leaves that are approximately 3-4’’ long. Pull off around 12 leaves for this. The rest you can save for something else.

Now in a large bowl mix the meat, ½ teaspoon Maldon, corn starch, spring onions, ginger, garlic, Hoisin sauce and Korean bean paste. Combine them all well but don’t over mix. Once they are combined, stop.

Now using your hands, spread about 1-1.5 tablespoons of the meat all over the inside of the cabbage. You want the layer to be thin. If you go too thick, you won’t be able to fold the taco to eat it. Once they are all done, sprinkle the remaining ½ teaspoon of Maldon over the meat side. Then a drizzle of chili oil.

Preheat a frying pan on medium heat, then go meat side down. I used oil at first and then realized I didn’t actually need any. The meat has plenty of fat and you have the chili oil. Cook for 3 minutes and to flatten them, I used a Chef’s Press or meat weight. A weight allows the meat to cook evenly as the cabbage is naturally curved. After 3 minutes you will have a nice color on the meat and you can flip it. Cook for another 1 minute on the other side. One of the ways you know it’s time to flip is the cabbage leaves will start going golden brown around the edges. Don’t worry if the cabbage seems hard still once it’s cooked. After it sits for a few minutes it softens.

Once they are cooked, top them with the cilantro, daikon or radish and another drizzle of chili oil.

To make the dipping sauce simply combine all the ingredients, give it a good whisk and then let sit for 10 minutes for the flavors to meld before serving. You can drizzle this over or I like to dip the tacos in the sauce. This is a great dumpling sauce as well.

I know I love filling your inbox with creamy potatoes but Summer is coming and it’s time for me to lighten up my cooking a little. It’s hard not to love this one.

Enjoy!