Korean Kalbi Taco
Korean Kalbi Taco
Korean Kalbi Taco pictures (5 of 5)

If you live in the Los Angeles area, I am sure you have heard of Kogi food truck and its famed Kogi taco. Kogi tacos pretty much launched the food truck culture and craze in the United States. For the longest time, I have wanted to share the recipe here and finally I got to do it over the weekend.

I had Kogi taco once. The food truck comes to the Orange County area from time to time and I was lucky to have tried it. I remember the line was as long as the Space Mountain ride at Disneyland as eager diners waited patiently for their turn to place the order. I thought the tacos were delicious but I was mostly impatient with the long wait. Kogi taco is basically Korean Kalbi taco, so I decided to create a similar recipe and share it with you.

Korean Kalbi Taco

I personally like my creation (Mr. Rasa Malaysia gave his thumbs up). For the Kalbi, I referred to the guest post from Diana at Eating Richly. I might be biased but the end result was a lot more refreshing than Kogi taco. I opted out the salsa in Kogi’s and serve it with diced tomatoes, red onion, and cilantro. Plus, the seasoned Romaine lettuce and the tangy dressing with a lemony note complement the tastes very well.

If you are making Korean Kalbi this summer, do save up a few pieces of the Kalbi and make them into this Korean Kalbi tacos. I am sure the delightful flavor will entice your taste buds!

RECIPE HERE: Korean Kalbi Taco
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14 comments... read them below or add one

  1. joey says:

    Love the flavors of kalbi and we love tacos too so this would definitely be a hit! Have heard of that food truck but we are a wee bit too far to try it ;) So thank you for sharing this recipe!

  2. Maria says:

    Can you advise which citrus soda to use? Also, how might I be able to up this recipe for 50 people? Do you think cooking the meat in advance (maybe 3/4 cooked) and then warming it in the oven for a party would work?

    • Rasa Malaysia says:

      I used Sierra Mist. You can use 7-Up or Sprite.

      It depends if you are doing this recipe as your main and only dish OR if you have any other dishes at your party. As your main dish, you can estimate 3-4 tacos per adult and 1-2 per kid. Yes, you can definitely prepare the meat in advance and warm it up when you are ready to serve.

  3. Rona Leah via Facebook says:

    This sounds delicious!

  4. Rona Leah via Facebook says:

    This sounds delicious!

  5. Aaisha Burney via Facebook says:

    Awesome, I always wanted to try this. :)

  6. oh……dear……..I need to go there and put that in my mouth…..sorry for sounding like a cereal killer but……..good taco does that to me.

  7. Chae Cho You cracked me up! LOL.

  8. Vishakha says:

    I haven’t had this before but it looks like such an interesting combination of flavors with sesame oil, lemon, ginger and the chilli powder! The photos make it look very desirable.

  9. MALY says:

    Your awesome, :) love this stuff

  10. Denise Hebrank says:

    I made these tacos this past weekend and what a hit with my husband! We used the shortribs from our side of beef. They were delicious! I followed the reipe exactly except I did not have an asian paear. So flavorful and different.Loved the thinly sliced lemon addition. My husband took a picture of the tacos before we devoured them and put it on facebook with the caption “This is what’s for dinner!”. I even got calls for your recipe Bee and directed them to your site. I enjoy your recipes so much and my husband sends his thanks too!

  11. Pingback:4-to-’da-0! | Knitspiring Odyssey

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