How to make a Korean kimchi taco

Korean bulgogi kimchi taco

Korean chicken kimchi taco

Resident Foodies say: We’ve been spending time before the holidays experimenting with Korean tacos. Today we made two varieties: a Korean bulgogi kimchi taco (which is bit more authentic, made with the traditional Korean thinly sliced beef) and a Korean chicken kimchi taco. Our kimchi was homemade, but you can get quality kimchi from the Asian market or Korean store. Make sure it’s fresh. The cabbage should still be crunchy, the color a bright orange red, and the kimchi fermented for a few days. The prep time for the Korean taco is only about 30 to 45 minutes. Recipe to follow.

Korean kimchi taco

Crispy Brussels Sprout Chips at Marlowe in San Francisco (SF)

Resident Foodies say: Marlowe in San Francisco, right across from the Caltrain stop downtown, is a rustic restaurant known for its Marlowe burger and eclectic menu. Chef Jennifer Puccio puts together some very creative dishes (click here for menu). The crispy brussel sprout chips (shown above) are prepared with lemon zest and sea salt, and fried for 30 seconds. The texture of the brussel sprouts becomes crispy–and the result is pretty tasty!