📖 Instructions

1. 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.
2. 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!
3. 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!).
4. 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.
5. 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!
6. 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!