Korean taco

By • June 5, 2011 • 3 Comments

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Author Notes: This Korean taco is inspired by Roy Choi's famous Kogi taco truck. The Kogi Korean taco was born in Southern California, with a strong Hispanic influence. A warm corn tortilla is topped with bulgogi (savory-sweet grilled beef), shredded cabbage and the spiciest kimchi you can find.Tamar

Serves 4

Bulgogi marinade

  • 1 pound milanesa beef sliced into thin strips
  • 5 garlic cloves, minced
  • 4 ounces Korean pear juice
  • 1/4 cup soy sauce
  • 1/4 cup sake or soju
  • 2 tablespoons roasted sesame seed oil
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon honey or yul moot (Korean malt syrup)
  • 1 teaspoon ground black pepper
  • 1 pinch sea salt

Korean taco

  • 4 corn (or flour) tortillas
  • 1 cup cabbage kimchi, diced
  • 1 cup shredded cabbage
  1. Mix with the beef and marinade for at least a half-hour. The longer the better (up to 24 hours).
  2. Grill the bulgogi in a cast iron skillet until it is well done.
  3. Warm the corn tortillas on a skillet
  4. Place one warmed corn tortilla on the plate with a small handful of shredded cabbage. Top with bulgogi and kimchi.
Jump to Comments (3)

Tags: Adventurous, casual, fusion, Korean, savory, tacos

Comments (3) Questions (0)


almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've been hoping someone would get us back to the SOCAL roots of Korean truck food. No one's more in touch than Roy Choi. Thank you so much from this expat.


almost 4 years ago Tamar

I have a Nor Cal version on my blog, based on a great San Francisco Korean restaurant called Namu, but it's not a hearty version like one expects of street food.


6 months ago dede

I love Namu!