Easy Kogi Style Tacos
Food Network chef Guy Fieri makes ready-marinated ginger-soy boneless short ribs that are perfect for a relaxed weekend meal. Grill according to package directions or use 1 pound leftover cooked pulled pork or roasted shredded barbecued chicken.
12 corn tortillas
Leftover pulled pork or chicken, reheated
2 tablespoons Korean fermented hot pepper paste
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice vinegar
2 teaspoons sesame oil
1/2 cup grated Cotija cheese
Whisk hot pepper paste (or substitute a sriracha sauce), sugar, soy sauce, vinegar, and sesame oil together until sugar has dissolved. Store bar-b-que sauce in refrigerator until ready to use. To make tacos, warm tortillas approximately 30 seconds in microwave. Use two tacos per one serving, as they will fall apart easily. Top with meat, a spoonful of sauce, kimchi (spicy Korean pickled cabbage) or marinated cucumbers (see below), tomato, and grated Cotija cheese. Kogi also tops their tacos with julienne romaine, cilantro relish, sea salt, and a lime garnish. You can also start from scratch and marinate and grill your own sirloin or other cut of steak for the tacos. Serve with rice.
Easy Marinated Cucumber
1 large English cucumber, sliced very thin
2 tablespoons rice vinegar
1/2 teaspoon sugar or more to taste
1/2 teaspoon finely minced jalapeno or to taste
Pinch of salt
Red onion, thinly sliced
Mix all ingredients together and marinate a few hours to mingle flavors. Drain and serve on Korean tacos. All recipes adapted from www.steamykitchen.com.