- serves 5
In Vancouver, the COMA food truck provides narcoleptic nourishment with a fusion of Korean, Mexican, and American cuisines.
2 heads Napa cabbage
salt, to taste
100 g sweet rice flour
50 mL water
20 g fish sauce
2 onions, julienned
200 g garlic, minced
25 g ginger, minced
1 Asian pear, peeled and cored
150 g chili pepper (a.k.a. "Kochugaru")
25 g sugar
1 Daikon radish
2 carrots, julienned
1 leek, finely sliced
2 green onions, finely sliced
225 g tomatillos
450 g plum tomatoes
200 g Kochujang (Korean condiment)
300 mL Kimchi juice
50 g sesame seeds
¼ tsp paprika
⅒ tsp cayenne pepper
¼ tsp oregano, dried
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin, ground
½ bell pepper, julienned
½ onions, julienned
50 g corn
100 mL sesame oil
pepper, to taste
50 g tofu crumbles, sautéed with salt, pepper, sesame oil
150 g cheddar jack cheese
5 12-inch round tortillas
1. Cut cabbages in half. Submerge in a bowl of salt water, using approximately 1/4 cup of salt per liter of water. Soak for 30-60 minutes, until cabbage loosens.
2. Rub salt on the cabbage leaf by leaf, salting the outer layers less than the inner layers. Rinse cabbage with water and squeeze water off from cabbage.
3. Combine sweet rice flour and 50 milliliters of water in a small pot. Bring to a boil, whisking vigorously. When finished, the texture should be like glue. Leave to cool to room temperature.
4. In a food processor, puree the fish sauce, onion, garlic, ginger, and pear. Add chili pepper and sugar. Add the sweet rice flour mixture.
5. Mix the radish, carrots, leek, and green onions into the mixture. Stuff into the loosened cabbage. Place in an airtight container, and ferment at room temperature for three days (or 5 days if the weather is cold). This is your Kimchi.
6. Roast the tomatillos and tomatoes. Add the Kochujang, Kimchi juice, and onions. Bring to a boil, then simmer until the onions are tender.
7. Strain, preserving the liquids. Puree the solids, adding the preserved liquid if they are too thick. Season with salt and add the sesame seeds. This is your Salsa Roja.
8. Mix the remaining spices: paprika, cayenne, oregano, onion powder, garlic powder, and cumin. Sauté the bell pepper, onions, and corn with the spice mixture.
9. Sautée the tofu with salt, pepper and the sesame oil until lightly browned.
10. To assemble: Lay out the tortillas. Cover half of the tortilla with half of the cheddar cheese, vegetables, tofu, and Kimchi. Top with the remaining cheddar. Fold the tortillas in half.
11. Heat oil in a 12-inch skillet on high until just smoking. Add a tortilla, and reduce heat to medium-low. Flip once the cheese begins to melt. Bring the heat up to high for 20 seconds, then return the heat to medium-low and let the tortilla sit for one more minute. Repeat for the remaining tortillas.
12. Garnish with Salsa Roja and sesame seeds.