I love carne asada and I love bulgogi, so I bookmarked this awhile ago when I saw it online in a few different places. Korean-Mexican-American fusion is pure pleasure food for me, and this recipe combines two of my favorite meat dishes in the world.

Roy Choi does a version, of course, but I've adapted this recipe a bit from the version on TomsFoodieBlog. It's awesome, so enjoy!

Ingredients

• 1 Korean pear, cored, peeled, and diced
• 1/2 bunch cilantro, washed and chopped
• 3 garlic cloves, minced
• 2 shallots with whites diced
• 2 Mandarin oranges, peeled and sliced.
• 1/2 sweet onion, chopped
• 4 limes, juiced
• 2 Tbsp low-sodium so sauce
• 1 Tbsp fish sauce
• 1 Tbsp toasted sesame oil
• 1 pound carne asade (skirt steak cut into 1/2 inch thick slices)
• 2 Tbsp peanut oil
• 2 Tbsp gochukaru (Korean chili powder)

• Prep Time: 15 minutes
• Cook Time: 10 minutes

• Total Time: 25 minutes
• Yield: 4 servings

Preparation

1.  In a blender, coarsely blend pear, shallots, garlic, and cilantro together. Transfer to a large bowl.
2. Then blend oranges and mix with the pear mixture.
3. Add soy sauce, fish sauce, sesame oil, and lime juice to bowl and mix together to form marinade.
4. Remove 4 or 5 tablespoons of marinade and set aside.
5. Place carne asada into the marinade for at least 3 hours, up to 8 hours.
6. In a grill pan or on the grill over high heat, cook carne asada flat.

1. Sprinkle chili powder on each side as you cook and add reserved marinade mixture to each side while cooking as well.
2. Cook about 4 minutes for the first side and about 2 minutes on the other side.
3. Let rest before slicing and serving. 

 

Some Korean-Mexican Fusion History:

Korean–Mexican fusion is a type of fusion cuisine in the United States that combines traditional elements of American-style Mexican food and Korean food. Typically, Mexican wrappings like tortillas and taco shells are filled with traditional Korean ingredients like kimchi. Typical dishes include Korean tacos and bulgogi burritos. Korean–Mexican fusion is a growing food trend that has steadily gained in popularity since 2009.

Restaurants serving Korean tacos have existed in the United States at least since 1996. However, Korean–Mexican fusion first gained widespread popularity in 2009, after the first food truck serving Korean tacos, Kogi Korean BBQ, opened in Los Angeles in late 2008. In the following years, food trucks serving Korean–Mexican fusion opened in several cities across the U.S., including Austin, Chicago, Portland, Seattle and Washington.

Several restaurants serving Korean–Mexican fusion exist in Seoul, South Korea.

The main difference between Korea and America is that Korea mainly has restaurants catering more toward a fine dining clientele, while street food trucks dominate in the US.

Source: Wikipedia