Korean Taco Recipe : Kogi Taco Recipe : Beef Short Rib Taco Recipe

While mu hubby and I were visiting LA I introduce my hubby lots of great delicious restaurants in Korean town. One day, in the morning he woke me up and said he found where is Kogi Taco is.
Kogi Taco Truck is the FIRST Korean and Mexican food founder(I’ll say), who made the Korean taco first time ever and sold. How can I not be excited?! I didn’t even think visiting Kogi taco truck!! Smart hubby!! 🙂

I was such a happy girl as you can see in the pictures above!!! I saw about them so many times on Food Network and Cooking Channel and wish I could taste the food that they serve!!! 
Boy, my hubby made one of my dream come true, I am at the Kogi’s truck in CA!!!! 
 I wish I had a bigger belly and could eat some more! lol 
I wanted to try all the signature dishes that I saw on TV, and I did!!! 

We tried all the tacos, which is 1. Beef short ribs 2. chicken 3. Spicy pork 4. Calamari and Kimchi quesadilla!!
We should have burrito to go, but we didn’t… OTL   lol

So, we definitely missing Kogi taco in back home Mississippi, I had to recreated it!!! 

Yes, I did. 🙂
All the components I did is very similar with Kogi taco, but I made in my way with my best personal taste! 

Corn tortila, braised beef short ribs with Korean seasoning, kimchi napa cabbage slaw and additionally Jalapeño, cilantro, queso fresco, lime and sriracha creme!!

I know it sounds like lots of things to prepare, but I’m going to introduce you one by one each components. 🙂  

First, we need to braise the beef short ribs in Kalbi sauce. Kalbi is Korean BBQ soy based sauce that savory, sweet and lots of flavor!  

I used 1 lb. boneless beef short ribs. Heat a cast iron pot over medium high heat, add 1 Tbs oil, swirl to coat; add beef and sear both side, about 2 minutes each side. Add 3/4 cup Kalbi Sauce (Korean BBQ sauce) and 1/4 cup rice wine, cover. Over medium high heat, bring it to boil and reduce heat to low, simmer for 2 hours. Remove from heat, take out the beef and let it cool to handle. When it’s col enough to handle, shred beef with a fork. Put it back to the juice in pot, cover and keep it warm until serve.

Next, Kimchi-Slaw. 
It’s the most important component of this Kogi taco in my opinion. This is what it makes taste like Korean + Mexican. Let’s begin!

You will need 1/4 of small napa cabbage, shredded. In a large mixing bowl, add…
1 Tbs. Korean red pepper flakes (Gochugaru)
1 1/2 Tbs. White vinegar
1 Tbs. Fish sauce 
1 1/2 Tbs. Sugar
1 Clove garlic, minced
1 Green onion, chopped

Mix everything well until they are all combined and looks like paste. Add in shredded napa cabbage, and toss evenly. EASY BEE!!!

And this is green melody that will go on top of the taco! It’s mixture of green onion, cilantro and green jalapeno! Just chop all them roughly and mix all together. 

Another component is Sriracha Creme, and it’s the pink sauce in the picture. It’s also very easy and simple to make but DELICIOUS!
1/4 cup Mexican creme
1 Tbs. Sriracha
Fresh juice and zest from 1/2 of lime
1//4 tsp. Salt
1/8 tsp. Black pepper

Mix everything together and you have Sriracah Creme for Korean taco! 

Now all you have to do is heat up corn tortillas on dry skillet and serve!! 🙂  Additionally I like to serve with Queso fresco (Mexican fresh crumble cheese) and lime wedges! 

Ahhhh~ look at this!!! DELICIOUS~!! One of the best tacos I’ve ever had!!! So Good!!!

The Sriracha creme is completes this taco…

It’s beautiful in the camera so I couldn’t stop taking pictures! lol 

Makes me very very hungry….!!!!!

 Hope you guys try this Kogi Taco recipe at home!!!

Please enjoy~!! 

XoXo