California has become a center for cross-cultural fusion foods, and if you live in the L.A. area, there is no doubt that you have probably made a visit to Kogi BBQ Taco Truck. Chef Roy Choi, the mastermind behind it all, brought Korean and Mexican flavor together to create probably the most delicious fusion food yet. His twist on the traditional carne asada taco contains Kalbi – a spicy Korean short rib, tangy Korean salsa and cabbage slaw. Now who can top that? We’ve done some research and came up with a recipe that will allow you to satisfy your Kogi BBQ cravings at home.
This recipe will make about 12-15 tacos. We recommend using corn tortillas. INGREDIENTS Meat Marinade 2 lbs. flanken ribs 1 kiwi 3/4 cup soy sauce 2 tbsp sugar 2 tbsp honey 2 tbsp sesame oil 5 cloves garlic, chopped 5 green onions, green part only 1 tbsp toasted sesame seeds Slaw: 2 cups Napa cabbage 3 cups romaine lettuce 1-1/2 tbsp soy sauce 1/2 tbsp rice vinegar 1 clove garlic, chopped 2 serrano peppers, seeded and chopped 2 tsp minced ginger 1/4 cup cilantro 5 green onions (white parts only) 2 tbsp toasted sesame seeds Mix together all of the ingredients for the marinade. The sugar and kiwi will help tenderize the meat. Place the short ribs in a zip-lock bag or dish and cover evenly with the marinade. Let the meat sit in the refrigerator over night or for as long as you can before cooking. Combine all the ingredients for the slaw and place in the fridge to chill. Add a few tablespoons of vegetable oil to a large fry pan over medium high heat. Add the short ribs and cook for about two minutes on each side. The meat will begin to caramelize on the outside due to the sugar in the marinade. Save the remaining sauce. Fry 12-15 corn tortillas in a few tablespoons of vegetable oil on medium high heat. Don’t cook them too long as you want them to remain soft. Once the short ribs are cooked, slice them into small cubes. Return the meat to the fry pan along with the remaining marinade. Toss frequently over medium high heat for a few minutes then remove the pan from the stove. Load the corn tortillas with a little meat and some of the chilled slaw. Top with a little of the sauce from the pan and enjoy!