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