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
What You'll Need
milanesa beef sliced into thin strips
garlic cloves, minced
Korean pear juice
sake or soju
roasted sesame seed oil
toasted sesame seeds
honey or yul moot (Korean malt syrup)
ground black pepper
corn (or flour) tortillas
cabbage kimchi, diced
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.