Korean Tacos

September 29, 2011 / By Foodland

Korean Tacos

Chef Keoni shows us how you can make these fun fusion Korean Tacos right at home!
Course Dinner, Main Course
Servings 4 Servings


  • Tacos
  • 1 pound boneless shortribs or thin cut ribeye steaks, cut into 1 inch X 1/2 inch strips or
  • 1 pound cooked kalua pork or chicken
  • 12 corn tortillas, 6 inch
  • 0.25 cup Namasu and or prepared kimchi
  • Kogi BBQ Sauce
  • 2 tablespoons Kochu Jang (Red Pepper Paste)
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • Namasu
  • 1 cup Japanese cucumbers sliced paper thin
  • 4 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 0.25 teaspoon finely minced fresh chili pepper or a dash of cayenne
  • 0.5 teaspoon Salt


Kogi BBQ Sauce

  1. Whisk all ingredients together until sugar has dissolved and mixture is smooth.
  2. You can make this a few days in advance and store tightly covered in the refrigerator.


  1. Mix together all ingredients.
  2. The namasu is best made up to 1 hour before serving. If made earlier, the cucumbers will lose their crunch.

Taco Preparation

  1. Lightly heat the tortillas with steam, or between layers of damp cloths and microwave.
  2. If you are using the shortribs, quickly sear them in a hot pan and season with the kogi sauce.
  3. If using the pork or chicken, heat in the microwave and finish with sauce.
  4. Place a generous amount of meat in the warm tortilla and garnish with the namasu, or kimchee, or both. Serve immediately.


Optional Garnishes: Cilantro sprigs, Guacamole
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