The last time I was in LA, I tried the famous Kogi truck‘s taco. It was everything I thought it would be and more. I thought it would be fun to recreate it for a BBQ for Memorial day weekend. The taco consists of Kalbi which is marinated beef short rib with a Korean slaw. I used my mom’s Kalbi recipe here. A lot of our friends at the BBQ didn’t get the Kogi taco concept because they’ve never had the original one in LA but everyone said it was delicious none-the-less. These kogi tacos are great for BBQ’s when you don’t want to make your average burgers and hot dogs. With a little prep, they are very easy to make and everyone can make their own taco. Bring a little Kogi taco action to your next BBQ!
For the Kalbi follow the recipe here. I suggest marinating the meat the night before your BBQ for optimal flavor.
- 1 napa cabbage, chopped
- 1 1/2 cups bean sprouts
- 1 cup daikon radish
- 3 scallions, diced
- 1 lime, juiced
- 2 tablespoons soy sauce
- 1 tablespoon mirin or rice wine vinegar
- 1 tablespoon gochujang
- 1 tablespoon toasted sesame oil
In a medium bowl, combine the napa cabbage, bean sprouts, daikon radish and scallions. In a small bowl, combine the lime juice, soy sauce, mirin, gochujang and toasted sesame oil and whisk until combined. Pour the dressing onto the slaw and toss to coat. Store in fridge until ready to serve.
I like to grill the Kalbi to a medium rare/medium but what I would’ve done differently was marinade the meat with kiwi or Sprite to tenderize the meat more. After all the meat was cooked, I sliced the Kalbi into small pieces and put them in corn tortillas with the slaw.