Roy Choi’s Kogi Short Rib Tacos Recipe
frommasterclass.comwww.masterclass.com/articles/korean-short-rib-tacos-recipe-by-roy-choi
Korean BBQ in taco form is a flavor mashup that might seem obvious in hindsight, but it was revolutionary back when Roy Choi started the Kogi truck in 2008. The short rib taco is the quintessential Roy Choi dish: bold and complex in flavor but simple in concept and unfussy in presentation. Learn how to make Korean short rib tacos at home with Roy’s recipe.
Ingredients
Instructions
__Make the cilantro-onion relish__:
In a medium bowl, combine the onion, cilantro, and lime juice and stir.
Season the mixture with salt and pepper to taste and set the bowl aside.
__Make the scallion slaw__:
If you have not done so already, prepare the [Kogi vinaigrette](https://www.masterclass.com/articles/korean-vinaigrette) according to the recipe instructions.
In a medium bowl, combine the scallions, cabbage, and lettuce and season with salt and pepper.
Add a few big spoonfuls of the Kogi vinaigrette, and gently toss the slaw
Add more Kogi vinaigrette as needed
Dress the slaw generously so that there is a small pool of dressing at the bottom of the bowl.
__Make the tacos__:
If you have not done so already, prepare the [salsa verde](https://www.masterclass.com/articles/salsa-verde-recipe) according to the recipe instructions.
Drizzle just enough oil to lightly coat the surface of a large skillet or griddle set over medium heat.
Add the tortillas (work in batches if your cooking surface can’t accommodate all 8 at once), and cook them for about 30 seconds, or until they’re soft and pliable and just starting to crisp
Flip the tortillas and repeat.
Group the tortillas in stacks of two, and move them to the edge of the skillet or griddle; alternatively, place them on a plate and cover them with a towel to keep them warm.
Add the chopped [BBQ kalbi](https://www.masterclass.com/articles/korean-short-ribs-recipe-by-roy-choi) or [BBQ mixed vegetables](https://www.masterclass.com/articles/grilled-mixed-vegetables-recipe-by-roy-choi) to the griddle or skillet, and cook them for about 2 minutes, or until they caramelize and become lightly browned on the edges.
To serve, stack 2 tortillas on a plate and top them with the BBQ kalbi or BBQ mixed vegetables.
Spoon the salsa verde over the meat or vegetables.
Layer on the cilantro-onion relish, and top the taco off with the scallion slaw
Serve with lime wedges, and eat immediately
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