Kochujang Beef Tostada with Shitake Mushroom Appetizer

Have you ever found yourself wanting one of those Korean-Mexican fusion tacos from those taco trucks that roam around the city, but they aren’t making a stop around your neighborhood anytime soon? Well look no further! I have a recipe for you that rivals those taco trucks, with a kick! The secret is in the kochujang sauce, making the beef in the Kochujang Beef Tostada spicy and savory. Serve it with a Shitake Mushroom Appetizer and you’ll never scramble around the city looking for some quick Korean-Mexican fusion fixes!

Kochujang Beef Tostada with Shitake Mushroom Appetizer
Servings: 2

Shitake Mushroom Appetizer

Ingredients:

5 cups of fresh shitake mushrooms
2 tbsp of olive oil
¼ cup of chicken broth
1 tsp of flour
1 tbsp of ketchup manis (Indonesian soy sauce)
1 tbsp of freshly minced garlic
1 tsp of white pepper
1 tbsp of dry sac sherry
1 tbsp of kochujang sauce
Chopped red and yellow bell peppers for garnish
6 slices of baguette

1. Break the shitake mushrooms in 4 pieces
2. Heat up a sauce pan and add the mushrooms
3. Add olive oil followed by chicken broth and let it soak into the mushrooms and deflate
4. Add other ingredients in the order and stir gently with a wooden spoon for a minute or two. Then pour dried sac sherry before flaming
5. Add kochujang sauce and stir before moving the content onto a plate
6. Garnish with chopped yellow and red bell peppers on top and serve with toasted baguette slices

Kochujang Beef Tostada
Ingredients:

6 oz of low fat ground beef
1 tbsp of olive oil
1 tbsp of soy sauce
1 tsp of garlic powder
1 tsp of cumin powder
1 tbsp of kochujang sauce
2 tbsp of sour cream
1 cup of shredded iceberg lettuce
½ cup of kimchi salsa
Finely chopped sesame leaves or cilantro

1. Cook the ground beef in olive oil in a wok or skillet
2. Add garlic, soy sauce, cumin and kochujang sauce and stir
3. When the beef is cooked, move onto a bowl
4. Place 2 pieces of tostadas onto a plate
5. Sprinkle the shredded lettuce followed by kochujang beef, kimchi salsa, sour cream and chopped sesame leaves on top

Tip: Try with taco shells!

Enjoy!

Want to participate on Cathlyn’s Korean Kitchen? Make sure to keep your eye out for your chance to vote for the winner of Top Chef Korean Food Challenge on buzz-KOREA. We begin filming tomorrow!

More information on the event here.

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity