Cast Iron

Korean taco

June  5, 2011
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
In This Recipe
  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.
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