KOREAN KALBI TACO
Tacos with short ribs braised in barbecue sauce. Tender, juicy, and delectable kalbi tacos from Korea.
Kogi food truck and its famous Kogi taco are well known in the Los Angeles area. The food truck fad in the United States began with kogi tacos.
I’ve been planning to do this recipe for a long time now, and I finally got around to it this past weekend.
I indulged in a Kogi taco. The food truck visits the Orange County area on a regular basis, and I was fortunate enough to get a taste. As excited guests waited patiently to place their order, the queue was as long as Space Mountain at Disneyland. Although I found the tacos to be great, I was irritated by the long wait.
Korean Kalbi tacos are known as Kogis, and so I decided to make one of my own. I’m pleased with the outcome.
Despite my personal bias, I found the final product to be superior to the Kogi taco. Diced tomatoes, red onions, and cilantro were substituted for Kogi’s salsa.
To top it off, the seasoned Romaine lettuce and tart lemony dressing go perfectly together. When preparing Korean Kalbi this summer, spare some Kalbi for this Korean Kalbi taco recipe.
I’m pretty sure you’ll fall in love with the flavor!
There are just 246 calories in one serving of this meal.
- 1.3 kg of Korean Kalbi or beef short ribs
- 18 corn tortilla or small flour
- 1-2 thinly sliced lemons
- 1 diced tomato
- 1 cup of chopped cilantro
- ½ diced red onion
- ½ thinly shredded Romaine lettuce
- 3 cloves of minced garlic
- 2 tablespoons of sugar
- 2 tablespoons of sesame seeds
- 1 cup of citrus soda
- 1 Asian pear
- 1 tablespoon of grated ginger
- 1 ¼ cup of soy sauce
- ¼ cup of sesame oil
- ½ yellow or white onion
- 3 tablespoons of sesame oil
- 4 tablespoons of soy sauce
- 3 tablespoons of toasted sesame seeds
- 1 ½ tablespoons of Gochugaru
- ½ cup of lemon juice
- 1 teaspoon of sugar
- Spend at least 30 minutes or even better, overnight, marinating your short-ribs in this flavorful sauce before grilling them. For further instructions on how to marinate, refer to the Korean BBQ Beef Short Ribs Recipe.
- Combine and mix the ingredients required for the sauce and set aside. Save the mixture for later.
- Set aside separate bowls for the Romaine and romaine lettuce, red onion, tomato, and cilantro.
- Using aluminum foil, place the tortillas inside an oven and heat them for a few minutes on the lowest setting. Toss half of the sauce with the shredded Romaine lettuce. Tacos can be served with the remaining sauce.
- You need 3 to 4 minutes to cook the marinated meat on each sides Cut the meat into 1/2-inch cubes when all the ribs are done.
- To serve, lay the beef short rib cubes on top of a tortilla. Seasoned lettuce can be added. Diced red onion, tomato, and cilantro are all that are needed.
- Serve with a slivered lemon on top and some sauce drizzled on top.
Add an extra 1 Tablespoon of Gochugaru to the Sauce if you wish it to be a little more spicy.
H-Mart and other Korean grocery stores carry gochugaru.
They are also available in most Asian markets.