To JY who figured out that these could be brought home.
I'm actually writing this post while mad at myself. I should have thought of it first. I LOVE Korean bbq and I LOVE all things taco - why couldn't I figure out that I could make this, throw Daughters and Son in the back of a taco truck and drive around in the wee hours of the night selling these Korean tacos? Instead the folks over at Kogi BBQ are making the big bucks slinging Korean bbq tacos all over LA hotspots...sigh...yet another missed opportunity. On the bright side, I'm sure Daughters and Son are thankful they aren't rattling around with a bunch of pots and pans during the wee hours of the night.
But my friend and blog reader JY figured something out -she figured out that these could be done at home. She had a dinner party and made her own Korean bbq tacos using my Flank Steak Marinade and her guests went to town. No lines, no wait, just make your own Korean bbq tacos with her spin in the toppings and the fixings. BRILLIANT and GENIUS is what I thought. She said it was a huge hit. Then she asked me if I had any ideas for a cilantro cucumber topping. And I did. And so then I decided that I needed to make these myself and figure out what components I would put on a Korean BBQ taco. This is my own version and not to be compared to the original Kogi BBQ tacos - only because I've never had it and have no idea what it tastes like. Here is what I came up with.
Korean BBQ Flank Steak
Ginger Onion Scallion Slaw (I am really pleased with this and the slaw is a great addition to any BBQ spread)
Spicy cucumber cilantro relish
Sesame chili sauce
As an addition, offer the Soy Pickled Jalapenos on the side
To have a meal you simply prepare all the components and then allow your diners (guests) to make the taco of their choice. When they are done, charge them $2 for each taco and you're ready to open your own taco truck.
Korean BBQ Tacos
2 lbs marinated and cooked flank steak or bulgogi (for fun try 1 lb each. I am calculating about 1/3 lb per person. If you have massive carnivores, up the poundage of meat per person to 1/2 lb, or 3 lbs total)
I have two pics - one with the flank fully cooked and not rare at all, cut up into small pieces. It had to be finished in a fry pan after being grilled (to get the super caramelization on all sides.)
This second picture is of the flank, directly off the grill after having rested for 20 minutes. Slightly rare in the inside, still in slices. I slightly preferred this version, but both cooking styles work.
Ginger Cabbage Slaw
6 cups of cabbage, shredded. (about 1/2 a head of a good sized cabbage)
1/4 cup of red onion, thinly sliced
1/4 cup of scallions chopped
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon honey
1 teaspoon salt
1 tablespoon grated fresh ginger
Pepper to taste
Whisk ingredients of dressing all together. Place the cabbage, onions and scallions in a bowl. 15 minutes before serving, pour dressing over salad and toss.
Cucumber Cilantro Relish
2 cups chopped cucumber (I used the Persian cucumbers but an English/hothouse/kirby cucumber with the seeds removed would be just fine)
1 cup roughly chopped cilantro (do not be afraid to use some of the stem for this - the stem is YUMMY)
Dressing (optional for those with kids. I just topped Daughters' tacos with the cucumber and cilantro with no dressing)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon Korean chili powder (gochu gahloo) or chili pepper flakes
1 tablespoon roasted sesame seeds
In a small bowl whisk the ingredients for the dressing together. In another bowl place cucumber and cilantro. Pour dressing over and toss gently to coat.
Sesame Chili Sauce
1/4 cup Sambal Oelek with garlic (or ground red chilis - available at your chinese market - super HOT)
1 tablespoon sesame oil
1 tablespoon sesame seeds
Mix all ingredients together. Set aside.
Put all the components - the beef, the cabbage slaw, the cilantro cucumber relish, sesame chili sauce and warm corn tortillas on your table. Place a couple of slices of beef in the center of the tortilla. Top with the cabbage slaw, the cucumber relish and the sesame chili sauce (use SPARINGLY it's HOT!). Fold it up and enjoy!
All ready...just needs to be folded up!