Wednesday, March 10, 2010

Korean Style Salsa Roja and Onion and Cilantro Relish

Korean-style Salsa Roja

OK, here's the last post in my Korean BBQ "extravaganza". To bring the whole meal together, I decided to make the Korean style salsa roja (which I had originally planned on replacing with sriracha) and onion relish. These are incredibly simple and flavorful toppings, but that salsa was a bit of work. My tomatoes and tomatillos took quite a while to get even slightly charred, but I pressed on and I am so glad I did. The salsa was fiery hot, but in a really good way. It's also tangy from the tomatoes and tomatillos and a bit nutty from the sesame oil. Not only did I enjoy this salsa in my wrap and burrito bowl, but it was fantastic on it's own (please don't judge me for dipping my spoon in it and licking it off). It goes really well with tortilla chips. I imagine some Korean-style nachos would be fantastic. I didn't bother with straining it (because I was too hungry) and I like a bit of texture in my salsa. The onion cilantro relish was tangy and had a slight bite from the onions. It was a great crunchy topping to everything.

So now that I've posted all these great recipes, do you think I could land a gig cooking on the Kogi truck??

Onion and Cilantro Relish

Korean Style Salsa Roja
(Adapted from Closet Cooking)



Makes 4+ servings

1/2 pound plum tomatoes
1/4 pound tomatillos, husked and washed
1 cup water
5-6 Thai chilies, toasted
1/2 cup onion, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
2 tablespoons gochujang
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted and crushed

Preheat the oven to 400 degrees.

Roast the tomatoes and tomatillos until charred on all sides, about 15-30 minutes.

Place the tomatoes, tomatillos, water, chiles and onion into a sauce pan, bring to a boil and simmer until the onions are tender, about 20 minutes.

Drain the water from the tomato/tomatillo mixture and reserve it.

Place everything other that the sesame seeds into a food processor or a blender and puree adding some of the reserved liquid if necessary.

Mix in the toasted and crushed sesame seeds.

Printable Recipe

Onion and Cilantro Relish
(From Closet Cooking)



Makes 4+ servings

1 sweet onion, chopped
2 green onions, sliced
1 handful cilantro, chopped
Juice from 1/2 lime

Mix all ingredients in a bowl and season to taste. Let stand for 10-20 minutes before serving.

Printable Recipe

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11 comments:

Pam said...

Wow! This looks and sounds delicious! I love using tomatillos! Thanks!

Erica said...

Very nice! A different approach to salsa- I like it! You could totally cook on the kogi truck and I would be in line ;) Hope your week is going well

Kelly said...

Great recipes. I've never lived in an area that had a kogi truck but with recipes like that you definitely seem qualified. :-)

Bridgett said...

This is an incredible and unique take on salsa. I am making it your way next time. The flavors sound amazing.

Jenn said...

I can totally dig into that salsa with some baked tortilla chips. *drool*

Diana said...

If the Kogi truck doesn't work out, you can always land a gig in my kitchen...

Joie de vivre said...

I've LOVED your Korean series this week! What a fun idea.

dawn said...

mmm, so all I need is a straw and fork? lol

Ravenous Couple said...

great combination of flavors.. this would go great with lettuce wrap ssams

Memória said...

You could start your own kogi truck haha. The salsa looks great and was worth all the work. I love making fresh salsa. I should try this one out very soon.

Sippity Sup said...

I think you could get a job on one of those trucks... but do you want to? GREG