REQUEST DETAILS: Would like a recipe for korean tacos, specifically the style of tacos served at the Kogi BBQ truck (all types appreciated: short rib, spicy pork, chicken, tofu)
ATTRIBUTES: Spicy, marinated meat amidst romaine lettuce, kimchi radish, bean sprouts, topped with cilantro and a sesame-chili salsa
LAST EATEN WHERE: Kogi BBQ Truck (http://kogibbq.com/)
CURRENT STATUS: Similar recipes found – taste test TBD
Any information you can provide on where to find this recipe (or a similar recipe) is greatly appreciated.
Please help us find this recipe!
RECIPE SEARCH UPDATE
For anyone able to figure out a recipe by just sampling, the “secret” components – marinades, salsas, and vinaigrettes – of the Kogi tacos can be purchased at:
Chego – 3300 Overland Blvd, Culver City, CA
Similar recipes for these tacos have also been found at (THANK YOU to all of the bloggers below for posting your recipes!):
For the Kogi BBQ Sauce – http://steamykitchen.com/4474-korean-style-tacos-with-kogi-bbq-sauce.html
Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
For the Kalbi Marinade, Kogi BBQ Sauce, Cilantro-Onion Relish, and Romaine Lettuce with Chili-Soy Vinaigrette – http://www.inuyaki.com/archives/2138
adapted from a recipe by Kevyn Miyata
(for 4-5 lbs of short ribs)
1½ cups soy sauce
¼ cup sugar
¼ cup honey
¼ cup sesame oil
8-10 cloves of fresh garlic, crushed
6 large green onions, roughly chopped
1 Asian or Korean Pear (½ roughly chopped, ½ sliced then mashed by hand)
Toasted sesame seeds
Combine all ingredients except meat in a bowl and mix well. In a one gallon ZipLoc bag, combine meat and marinade. Let sit for 24-36 hours, flipping over the bag every 12 hours or so to ensure the marinade is distributed evenly.
Kogi BBQ Sauce
adapted from Steamy Kitchen
3 tbsp sugar
2 tbsp gochujang (Korean fermented hot pepper paste)
2 tbsp soy sauce
2 tsp sesame oil
1 tsp rice vinegar
Sriracha to taste (optional)
Whisk together all the ingredients. If desired, add Sriracha a few drops at a time to the sauce until it’s hot enough for ya. 🙂 If you have one, put sauce in a squeeze bottle to make taco assembly more efficient.
adapted from Tasty Eats at Home
½ red onion, minced
1 tsp rice wine vinegar
1 tbsp cilantro
Juice of 1 lime
Pinch or two of salt
Add onions and rice wine vinegar in a bowl. Allow to sit for about 5-10 minutes. Drain and rinse. Add rest of ingredients to onions and stir to combine.
Napa/Romaine Slaw with Chili-Soy Vinaigrette
dressing recipe from The New York Times
2 cups Napa cabbage, shredded
4 cups Romaine lettuce, shredded
¼ cup soy sauce
2 tsp rice vinegar
1 clove garlic, peeled and minced
2 small jalapenos, seeded and minced
1 tsp minced fresh ginger
Whisk together the soy, vinegar, garlic, jalapenos and ginger and set aside. Combine Napa and Romaine in a bowl until mixed well. You should have a nice green/white color contrast. For best results, divide slaw into batches and dress each batch as needed so that the greens don’t get soggy.
For the Kalbi Marinade, Salsa Roja, Onion and Cilantro Relish, and Romaine Lettuce in Sesame Vinaigrette – http://www.closetcooking.com/2009/08/korean-short-rib-tacos.html