SavoryTouch

Name: Kimchi-and-Black-Rice-Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1/2 cup, cooked Black Rice; 1/2 cup, chopped Kimchi; 1/4 cup, chopped Onion; 1/4 cup, chopped Bell pepper (any color); 1 tablespoon Sesame oil; 1 teaspoon Soy sauce (optional); to taste Salt; 2 Small Corn or Flour Tortillas

Kimchi tacos

kimchi and black rice tacos

By Savory Touch

Published: 09 Apr 2025

Okay, friends, let's talk tacos! Specifically, kimchi and black rice tacos. Now, I know what you're thinking: kimchi and black rice in a taco? Sounds a little… adventurous, right? Trust me on this one. It's a flavor explosion waiting to happen. I first tried this combination at a quirky little food truck near my apartment, and I haven’t looked back. I have to admit, the initial thought was slightly confusing, almost like combining peanut butter and pickle. But after trying it, I was amazed. This recipe is a happy marriage of Korean tang and subtle sweetness with a fun Mexican twist. Let me walk you through creating this awesome meal.

A vibrant close-up shot of kimchi and black rice tacos, showcasing the texture and colors

So, what makes this recipe so special? It's more than just a quick weeknight meal; it's a culinary adventure. The sweet and slightly tangy black rice contrasts beautifully with the spicy, fermented goodness of the kimchi. It's a harmonious blend of textures and flavors that is both satisfying and unexpected. And you know what? It is surprisingly easy to make. Even if you are a kitchen newbie, you can totally pull this off. So get ready to impress yourself (and maybe some friends too!).

A person enthusiastically taking a bite of a kimchi and black rice taco

Required Equipments

Large bowl
Whisk
Small bowl
Measuring cups and spoons
Large skillet
Spatula
Tortilla press or rolling pin
Serving platter

Kimchi and Black Rice Tacos

These kimchi and black rice tacos offer a unique fusion of Korean and Mexican flavors, creating a surprisingly delicious and easy-to-make meal. Prepare to tantalize your taste buds with this unexpected culinary adventure.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First, let's tackle the black rice. If you're using pre-cooked, fantastic! Set it aside. If using raw, rinse it under cold water until the water runs clear. This removes excess starch and helps prevent clumping. Cook according to package directions, aiming for al dente. Once cooked, fluff it with a fork and let it cool slightly.
While the rice cooks (or cools), prep your kimchi. If using a very watery kimchi, gently squeeze out some of the excess liquid. This prevents your tacos from getting soggy. Chop it coarsely – you want some nice textural contrast in the finished dish!
Next up: the filling! Heat a large skillet over medium heat. Add a tablespoon of oil (I like sesame) and saute any veggies (peppers, onions) you like. Once softened, add the cooked black rice and kimchi. Stir gently to combine. Cook for about 5-7 minutes, allowing the flavors to meld together. Season with a pinch of salt and maybe a dash of soy sauce or fish sauce (optional, but adds umami!).
Now, for the tacos! Warm your tortillas. You can do this in a dry skillet, microwave, or even a warm oven. The goal is pliable tortillas—not crispy.
Spoon the kimchi and black rice filling onto each tortilla. Add your favorite toppings: cilantro, a squeeze of lime, some sriracha mayo… get creative! Remember, you're building a flavor party in your mouth, my friend!
Fold and enjoy! There's something so satisfying about a perfectly made taco. But these aren't just any tacos; these are kimchi and black rice tacos, a journey for your tastebuds! Take a bite and let the explosive flavors dance on your tongue. Ah, pure culinary bliss!

📝 Notes

For extra flavor, add a spoonful of gochujang (Korean chili paste).
If your kimchi is very watery, squeeze out some of the excess liquid before adding it to the skillet. This prevents soggy tacos!