Since I’ve completely failed to be in the same place as a Korean taco food truck I decided to take a shot at making my own Korean tacos.
Except for the beverages, this is actually a relatively healthy meal… it has a lot of veggies in it. If you want to lighten it up further you might choose something other than tortillas to hold your tacos, and use leaner proteins.
It takes a little more care though, and takes longer to cook. Steel-cut oatmeal Rolled oats The recipe is a straightforward translation of pumpkin pie filling, skipping the fat because why ruin a healthy food with it? And also it’s just unnecessary. 1/4 cup steel-cut oats 1/4 cup pumpkin puree 1 cup 1% milk (or whatever kind you prefer) 2 tablespoons maple syrup (or brown sugar, or honey, or the sweetener of your choice) 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger (I omitted this because I ran out) pinch of salt I’m down on rice cookers because it’s actually pretty easy to make rice. … If you cook it on the stove-top, put the ingredients together in a pot, bring to a boil, reduce the heat and simmer for about 30 to 45 minutes, stirring occasionally so that it doesn’t burn on the bottom. … I was very happy with them, and will gladly make this again. 1/4 cup of oatmeal is usually right for one serving, but with the addition of 1/4 cup of pumpkin, this felt more like 1.5 or even 2 servings, so there’s some left over for later.