Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce Recipe from Korea

Region / culture: Korea | Preparation time: 4 hours | Cooking time: 10 minutes | Servings: 6

Introduction

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce is a unique and flavorful dish that combines traditional Hawaiian flavors with a modern twist. The spicy kim chee and fresh ahi tuna are wrapped in a crispy rice paper taco shell and topped with a creamy avocado sauce. This dish is perfect for a light and refreshing meal or as a fun appetizer for a party.

History

Kim chee is a traditional Korean side dish made of fermented vegetables, usually cabbage, and seasoned with chili paste, garlic, and other spices. Poke is a Hawaiian dish made of raw fish, usually tuna, marinated in soy sauce and sesame oil. By combining these two dishes and serving them in a rice paper taco shell, this recipe creates a fusion of flavors that is both delicious and unique.

Ingredients

Kim chee

0.25 cup hawaiian salt
8 cup water
2 lb (907 g) Won Bok cabbage (Napa), roughly cut
4.5 tsp chili paste
4.5 tsp fresh garlic, minced
1.33 cup oyster sauce
1 cup carrots, finely julienned
2 tsp raw sugar
0.33 cup scallions, roughly cut
0.25 cup fresh chives, roughly cut
2 tbsp shrimp sauce
2 tsp fresh ginger, grated

Poke

2 cup kim chee -- (above)
12 oz (340 g) raw ahi (Yellowfin tuna); chopped large
1 medium Maui onion; diced
0.33 cup shoyu (soy sauce)
1 tbsp sesame oil
oil, for deep frying
6 sheets rice paper

Avocado sauce

2 avocados, Hass, ripe, dark-skinned; peeled and sliced
0.75 cup chicken stock
0.5 cup sour cream
2 tbsp lemon juice
1 tbsp cilantro, chopped
salt and white pepper, to taste

How to prepare

Kim chee

Add the salt to water.
Add the won bok and soak for 2 hours.
Drain the mixture and add the remaining kim chee ingredients.
Let stand for 2 hours.

Poke

Chop 2 cups of kim chee into fine pieces and mix with ahi, onion, shoyu, and sesame oil.
Make the 'taco' shells.
Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.
Toss in a rice paper sheet.
Use a large metal whisk to push the sheet down in the oil.
The rice paper will form itself into a taco shell around the whisk.
Fry for 45 to 60 seconds — the rice paper should be translucent and bubbled.
Remove and drain.
Proceed with the rest of the rice paper.

Avocado sauce

Combine all the ingredients and blend in a blender or food processor until smooth (to prevent the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed).
Fill the shells with the kim chee mixture and serve with avocado sauce.

Variations

Substitute the ahi tuna with salmon or tofu for a different flavor and texture.
Add sliced jalapenos or sriracha to the kim chee mixture for an extra kick of spice.
Use a different type of leafy green, such as spinach or kale, in place of the won bok cabbage for a twist on the traditional kim chee.

Cooking Tips & Tricks

Make sure to soak the won bok cabbage in the salt water mixture for at least 2 hours to soften it before adding the other kim chee ingredients.

- Use fresh, high-quality ahi tuna for the poke to ensure the best flavor and texture.

- Be careful when frying the rice paper taco shells, as they can burn quickly. Keep a close eye on them and remove them from the oil as soon as they are crispy and golden brown.

Serving Suggestions

Serve the Kim Chee Poke in a Rice Paper Taco with Avocado Sauce as a light lunch or dinner, or as a fun appetizer for a party. Pair it with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Soaking the won bok cabbage in salt water helps to soften it and infuse it with flavor before adding the other kim chee ingredients.

- Frying the rice paper taco shells creates a crispy and crunchy texture that contrasts nicely with the soft kim chee and ahi tuna.

Ingredient Substitutions

Use regular cabbage or bok choy in place of won bok cabbage if needed.

- Substitute coconut aminos for soy sauce for a gluten-free option.

- Use Greek yogurt in place of sour cream for a lighter avocado sauce.

Make Ahead Tips

The kim chee mixture can be made ahead of time and stored in the refrigerator for up to 3 days.

- The avocado sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve the Kim Chee Poke in a Rice Paper Taco with Avocado Sauce on a platter garnished with fresh cilantro and sliced avocado for a beautiful presentation. - Arrange the taco shells on a serving tray with the avocado sauce in a small bowl for dipping.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve with a side of pickled ginger and wasabi for a traditional sushi-inspired accompaniment.

Storage and Reheating Instructions

Store any leftover Kim Chee Poke in a Rice Paper Taco with Avocado Sauce in an airtight container in the refrigerator for up to 2 days.

- To reheat, place the taco shells on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 15g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 30% DV

- Vitamin C: 25% DV

- Iron: 15% DV

Alergens

Contains shellfish (shrimp sauce)

- Contains soy (soy sauce)

Summary

This dish is a good source of protein and healthy fats, while also providing a good amount of fiber and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a nutritious and satisfying meal option.

Summary

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce is a delicious and unique dish that combines the flavors of kim chee, poke, and avocado into a crispy and satisfying taco. With a balance of spicy, savory, and creamy flavors, this dish is sure to impress your taste buds and leave you wanting more. Enjoy it as a light meal or appetizer for a fun and flavorful dining experience.

How did I get this recipe?

I can't forget the first time I saw this recipe for Kim Chee Poke in a Rice Paper Taco with Avocado Sauce. It was a warm summer day, and I had decided to visit my friend's daughter who had recently returned from a trip to Hawaii. She had brought back with her a plethora of new recipes and ingredients that she was eager to share with me.

As soon as I walked into her kitchen, the aroma of the kim chee and fresh fish hit me like a wave, instantly whisking me away to the tropical paradise of Hawaii. My friend's daughter, Sarah, greeted me with a warm smile and invited me to sit down at her kitchen table, where she had already laid out all the ingredients for our cooking adventure.

As I watched her deftly mix the marinated ahi tuna with the spicy kim chee, my mouth watered in anticipation. She explained to me that poke is a traditional Hawaiian dish made with raw fish that has been marinated in a variety of sauces and seasonings. The addition of kim chee gave it a spicy kick that I knew would be absolutely irresistible.

Next, Sarah showed me how to make the avocado sauce. She mashed ripe avocados with a splash of lime juice, a pinch of salt, and a dollop of Greek yogurt to create a creamy and tangy sauce that would complement the spicy kim chee poke perfectly. The vibrant green color of the avocado sauce was a beautiful contrast to the deep red of the marinated tuna.

Once the poke and avocado sauce were ready, Sarah demonstrated how to assemble the rice paper tacos. She quickly dipped the rice paper sheets in warm water to soften them, then filled them with a generous scoop of the kim chee poke and a drizzle of the avocado sauce. She folded the tacos into neat little packages, the translucent rice paper showing off the colorful ingredients inside.

Finally, it was time to taste our creation. I took a bite of the kim chee poke taco and was instantly transported to a tropical paradise. The tender tuna, spicy kim chee, and creamy avocado sauce melded together in a symphony of flavors that danced on my taste buds. I couldn't believe how something so simple could be so incredibly delicious.

From that moment on, I was hooked. I knew that I had to learn how to make this incredible dish for myself so that I could share it with my family and friends. Sarah graciously wrote down the recipe for me, and I practiced making it over and over again until I had perfected the balance of flavors and textures.

Over the years, I have made this kim chee poke in a rice paper taco with avocado sauce for countless dinner parties, potlucks, and family gatherings. Each time, it never fails to impress and delight all who taste it. The combination of fresh fish, spicy kim chee, and creamy avocado sauce is a winning one that never gets old.

As I sit here reminiscing about that fateful day in Sarah's kitchen, I am filled with gratitude for the wonderful recipes and memories that I have collected over the years. Cooking has always been a passion of mine, and I am so grateful for all the people who have shared their knowledge and recipes with me.

So, if you ever find yourself craving a taste of the tropics, I urge you to give this kim chee poke in a rice paper taco with avocado sauce a try. I promise you won't be disappointed. Just close your eyes, take a bite, and let the flavors transport you to a sunny beach in Hawaii. Aloha!