Korean taco

By Tamar
June 5, 2011
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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.

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