Korean Street Taco Bulgogi with Asian Slaw

Korean Street Taco Bulgogi with Asian Slaw
Created By: Executive Chef LJ Klink
Use: Pardina Brown Lentils, Shasta Yellow Lentils, Sunrise Red Lentils
Yields: 4-6 servings
Vegetarian option provided

Korean Street Taco Bulgogi with Asian Slaw (Vegetarian option included)
Recipe and photo courtesy of Executive Chef LJ Klink, CED CCA MA

Ingredients for taco filling:
Dried PNW Co-op Shasta yellow lentils, rinsed and sorted: ½ cup. You’ll need 1 cup (8 ounces) cooked lentils for the recipe. To make this dish vegetarian, use ¾ cup dried lentils or 1.5 cups cooked lentils. Pardina brown and Sunrise red lentils are fine substitutions for the Shasta yellow lentils.

Chicken breast, cooked and diced: 6 ounces

Soy sauce, reduced sodium: ¼ Cup plus 1 Tablespoon

Granulated sugar: 2 Tablespoons

Ginger root, raw, fine mince: 1 Tablespoon

Green onion, tops only: ¼ stalk

Seasoned rice wine vinegar: ¼ ounce

Dried whole sesame seeds: 1 Tablespoon

Ground black pepper: 1 teaspoon

Raw garlic: 2 Tablespoons

Sesame oil (salad or cooking): 1 Tablespoon

Taco shells, baked without added salt: 8 medium (approx. 5” diameter)

Red or cayenne pepper: ¼ teaspoon

Ingredients for Asian Slaw (4 servings)
Romaine lettuce, shredded: 2 cups

Cabbage, shredded: 2 cups

Carrots, grated: ¼ cup

Fresh basil, chopped: 2 Tablespoons

Fresh cilantro leaves: ¼ cup

Scallions or spring onions (top and bulb), chopped: 2 Tablespoons

Dried whole sesame seeds, roasted and toasted: 1 ounce

Ingredients for Asian Dressing
Sesame oil (salad or cooking): 1 Tablespoon

Seasoned rice wine vinegar: 1 Tablespoon

Granulated sugar: 1 Tablespoon

Green onion, tops only, chopped: 1 Tablespoon

Dried whole sesame seeds: 1 teaspoon

Raw ginger root: 1 Tablespoon

Raw garlic, minced: 1 Tablespoon

Let’s Cook!
Rinse and sort dried lentils, removing any non-lentil material. Put raw lentils in saucepan covered with at least 1.5 inches of cold water. Bring to a slow boil for 20-30 minutes, depending on desired doneness. (If you’ve presoaked your lentils to make them easier to digest, they’ll cook quicker.) If necessary, drain the lentils with a mesh colander.

Dice chicken breast into 1-inch cubes and add to pan with a little oil. Cook until halfway done. Add 1 cup cooked lentils and stir. To make this dish vegetarian, omit the chicken and add 1.5 cups cooked lentils and stir.

Warm your taco shells as your filling cooks.

Combine soy sauce, sugar, vinegar, sesame seeds, black pepper and garlic in a bowl. Add soy sauce mixture and green onions to chicken and lentils in pan.

In a large, non-reactive bowl, mix all dressing ingredients, leaving out the oil. Whisk until sugar melts. Add sesame seed and slowly whisk in oil.

Add dressing to slaw ingredients and combine.

Fill each taco shell with ¼ cup filling and ¼ cup slaw

Executive Chef LJ Klink showcased this recipe on the PNW Co-op Cooking Demo Stage at the National Lentil Festival Aug. 17, 2019.

To learn more about Executive Chef LJ Klink, please visit LuckJunky.com.