Get ready to spice up your taco game with these 20 bold and mouth-watering Kogi taco recipes that combine the flavors of Korean cuisine with the classic Mexican dish. From spicy beef and pork to gochujang-glazed chicken and crispy tofu, there’s something for every taste bud. In this article, we’ll take you on a culinary journey through Korea and back again, with twists and turns that will keep your taste buds guessing.
In this collection of Kogi taco recipes, we’re bringing the heat with spicy Korean BBQ beef, kimchi and pork belly, gochujang-glazed chicken, and many more. Whether you’re in the mood for something classic or looking to try something new, these tacos are sure to satisfy your cravings. So grab a fork, get ready to get creative, and let’s dive into the world of Kogi tacos!
Spicy Korean BBQ Beef Kogi Tacos
Get ready to level up your taco game with this addictive fusion of Korean and Mexican flavors! This recipe combines the bold, spicy flavor of Korean BBQ with the crispy, crunchy texture of tacos.
Ingredients:
– 1 lb beef short ribs or thinly sliced beef (such as ribeye or sirloin)
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp ground ginger
– 1/4 cup rice vinegar
– 1/4 cup water
– 8-10 corn tortillas
– Vegetable oil for frying
– Kimchi slaw (store-bought or homemade) and cilantro for topping
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
2. Add the beef and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade and cook for 3-4 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled beef, kimchi slaw, cilantro, and your favorite toppings.
Cooking Time: 15-20 minutes
Kimchi and Pork Belly Kogi Tacos
Get ready to level up your taco game with this bold and savory fusion of Korean and Mexican flavors. Crunchy kimchi slaw, tender pork belly, and spicy kogi sauce come together in a mouthwatering combination that will leave you wanting more.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups kimchi, chopped
– 1/4 cup kogi sauce (or gochujang)
– 8-10 corn tortillas
– 1/4 cup chopped cilantro
– Lime wedges, for serving
– Salt and pepper, to taste
Instructions:
1. In a large pan, cook the pork belly over medium-high heat until crispy and caramelized (about 5-7 minutes per side).
2. Meanwhile, mix the kimchi with kogi sauce in a bowl.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing cooked pork belly on a warmed tortilla, topping with kimchi-kogi mixture, cilantro, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Gochujang Glazed Chicken Kogi Tacos
Elevate your taco game with this Korean-inspired recipe that combines sweet, spicy, and savory flavors. Crispy chicken, caramelized gochujang glaze, and crunchy kimchi slaw come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic powder
– 1/4 cup kimchi slaw (store-bought or homemade)
– 8-10 corn tortillas
– Sliced green onions, cilantro, and toasted sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, and garlic powder.
3. Brush the mixture on both sides of the chicken; cook for 20-25 minutes or until cooked through.
4. Meanwhile, heat the gochujang glaze in a skillet over medium-high heat until caramelized (about 5 minutes).
5. Assemble tacos by placing glazed chicken onto tortillas, topping with kimchi slaw, and garnishing with green onions, cilantro, and sesame seeds.
Cooking Time: 25-30 minutes
Bulgogi-Style Mushroom Kogi Tacos
Elevate your taco game with this unique fusion recipe that combines the sweet and savory flavors of Korean bulgogi with the comfort of a crispy taco shell.
Ingredients:
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp sesame oil
– 8-10 corn tortillas
– Sliced green onions, toasted sesame seeds, and crispy kimchi slaw for topping (optional)
Instructions:
1. In a large skillet, heat the sesame oil over medium-high. Add the mushrooms and cook until tender, about 5 minutes.
2. In a small bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and 1 tbsp water. Pour the mixture over the mushrooms and stir to combine.
3. Cook for an additional 2-3 minutes or until the liquid has reduced slightly.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the mushroom mixture onto a warmed tortilla, followed by your desired toppings.
Cooking Time: 15-20 minutes
Crispy Tofu Kogi Tacos with Sriracha Mayo
Elevate your taco game with this addictive recipe that combines the crispy exterior of Korean-style fried tofu with the creamy heat of sriracha mayonnaise. Perfect for a quick weeknight dinner or a flavorful snack.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and pepper, to taste
– 8-10 taco-sized corn tortillas
– Sriracha mayonnaise (store-bought or homemade), for serving
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs.
2. Dip tofu cubes in the mixture, pressing gently to adhere.
3. Fry tofu in batches until crispy and golden, about 3-4 minutes per batch.
4. Drain on paper towels and season with soy sauce, rice vinegar, and Gochujang.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing fried tofu onto tortillas and topping with sriracha mayonnaise.
Cooking Time: 15-20 minutes
Spicy Pork Kogi Tacos with Pickled Radish
Get ready to ignite your taste buds with this bold and flavorful recipe, inspired by Korean-Mexican fusion. Spicy pork kogi tacos are a game-changer, elevated by the tangy crunch of pickled radish.
Ingredients:
– 1 lb ground pork
– 2 tbsp Gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp honey
– 1/4 cup chopped green onions
– 8-10 corn tortillas
– Pickled Radish (recipe below)
– Lime wedges, cilantro, and sriracha (optional)
Pickled Radish:
– 2 radishes, thinly sliced
– 1/4 cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
– 1/4 cup water
Instructions:
1. In a large skillet, cook ground pork over medium-high heat until browned, breaking it up as needed.
2. Add Gochujang, soy sauce, and honey; simmer for 5 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with pork, green onions, and pickled radish. Serve with lime wedges, cilantro, and sriracha (if desired).
Cooking Time: 15 minutes
Galbi-Style Short Rib Kogi Tacos
This recipe combines the rich flavors of Korean galbi-style short ribs with the boldness of Mexican kogi tacos. The result is a unique and delicious fusion that’s perfect for adventurous eaters.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 8-10 corn tortillas
– Sliced green onions, cilantro, and kimchi for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and sesame oil.
3. Add the short ribs to the marinade and refrigerate for at least 4 hours or overnight.
4. Remove the ribs from the marinade and place on a baking sheet lined with parchment paper. Bake for 2-3 hours, or until tender and caramelized.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by slicing the short ribs into thin strips and serving on the warmed tortillas with desired toppings.
Cooking Time: 2-3 hours (marinating time included)
Korean Fried Chicken Kogi Tacos
Take a culinary journey across the Pacific with this unique fusion recipe that combines Korean-style fried chicken with Mexican-inspired tacos. Crunchy, spicy, and savory, these Kogi Tacos are sure to delight your taste buds!
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 cup buttermilk
– Vegetable oil for frying
– Taco shells
– Kimchi slaw (store-bought or homemade)
– Cilantro, chopped
– Lime wedges
Instructions:
1. Marinate chicken in buttermilk and Korean chili flakes for at least 2 hours.
2. Dredge marinated chicken in flour mixture, shaking off excess.
3. Fry chicken pieces until golden brown and crispy (about 5-7 minutes).
4. Warm taco shells according to package instructions.
5. Assemble tacos by placing fried chicken on a shell, topping with kimchi slaw, cilantro, and a squeeze of lime juice.
Cooking Time: 30-40 minutes
Spicy Shrimp Kogi Tacos with Mango Salsa
Elevate your taco game with this bold fusion of Korean and Mexican flavors, featuring succulent shrimp tossed in a spicy kogi sauce and served with a sweet and tangy mango salsa.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 1/4 teaspoon red pepper flakes
– 8-10 corn tortillas
– Mango salsa (recipe below)
– Chopped cilantro, scallions, and lime wedges for garnish
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a medium bowl, whisk together gochujang, soy sauce, lime juice, brown sugar, and red pepper flakes.
2. Add the shrimp and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat a grill or grill pan to medium-high heat.
4. Remove the shrimp from the marinade and cook for 2-3 minutes per side, until pink and cooked through.
5. Warm tortillas by wrapping them in foil and heating in the oven for 5-7 minutes.
6. Assemble tacos with grilled shrimp, mango salsa, and desired toppings.
Cooking Time: 15-20 minutes
Japchae Noodle Kogi Tacos
Combine the bold flavors of Korea with the playful twist of tacos, and you get Japchae Noodle Kogi Tacos. This innovative dish brings together sweet potato starch noodles, savory beef, and crispy kimchi slaw in a single delicious package.
Ingredients:
– 1 cup japchae noodles
– 1 lb beef (short ribs or brisket), thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon Gochujang
– 2 cloves garlic, minced
– 1/4 cup kimchi slaw (see note)
– 8-10 corn tortillas
– Lime wedges, for serving
Instructions:
1. Cook japchae noodles according to package instructions. Drain and set aside.
2. In a large skillet, marinate beef in soy sauce, Gochujang, and garlic for at least 30 minutes.
3. Grill or pan-fry the beef until caramelized. Slice into thin strips.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing noodles on a tortilla, topping with beef, and finishing with kimchi slaw. Serve immediately.
Cooking Time: 45 minutes
Korean-Style Lamb Kogi Tacos
Experience the bold flavors of Korean BBQ in a twist on traditional tacos. Crispy, caramelized lamb kogi meets spicy Gochujang slaw and crunchy kimchi in this mouthwatering creation.
Ingredients:
– 1 lb lamb shoulder, thinly sliced
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Sliced green onions, cilantro, and toasted sesame seeds for garnish
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, and rice vinegar. Add lamb slices and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Grill lamb for 3-4 minutes per side, or until caramelized and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled lamb, kimchi slaw, and garnishes.
Cooking Time: 30 minutes (marinating time included)
Spicy Gochugaru Beef Kogi Tacos
Spicy Gochugaru Beef Kogi Tacos Recipe: A Twist on Traditional Korean BBQ
This recipe combines the bold flavors of Korean gochugaru chili flakes with the richness of beef short ribs, all wrapped up in a crispy taco shell. The result is a spicy, savory, and utterly addictive fusion dish that will leave you craving more.
Ingredients:
– 1 lb beef short ribs
– 2 tbsp gochugaru chili flakes
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1/4 cup brown sugar
– 1 tsp sesame oil
– 8-10 corn tortillas
– Optional toppings: cilantro, green onions, kimchi slaw
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together soy sauce, brown sugar, garlic, and gochugaru. Add the sliced onion and let it marinate for at least 30 minutes.
3. Remove the short ribs from the marinade, letting any excess liquid drip off. Cook in the oven for 2-3 hours or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing the beef into thin strips and serving with your choice of toppings.
Cooking Time: 2-3 hours (marinating time not included)
Bibimbap-Inspired Kogi Tacos
Experience the bold flavors of Korea and Mexico in this innovative taco recipe, where crispy tacos meet savory bibimbap-inspired fillings.
Ingredients:
– 1 lb ground beef (or substitute with tofu or veggies for a plant-based option)
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 cup kimchi, chopped
– 1/4 cup shredded napa cabbage
– 8-10 corn tortillas
– Lime wedges and cilantro for garnish
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add Gochujang, soy sauce, and sesame oil to the skillet. Stir to combine and simmer for 5 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning the beef mixture onto a warmed tortilla, followed by kimchi, cabbage, and any desired toppings (e.g., diced green onions, pickled ginger).
5. Serve immediately and enjoy!
Cook Time: Approximately 15-20 minutes
Spicy Pork and Pineapple Kogi Tacos
Spicy Pork and Pineapple Kogi Tacos: A flavorful fusion of Korean BBQ and Mexican cuisine, these tacos combine the sweetness of pineapple with the spiciness of gochujang sauce and tender pork.
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 2 tbsp gochujang sauce
– 1/4 cup brown sugar
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 pineapple ring, diced
– 8-10 corn tortillas
– Sliced green onions and cilantro for garnish (optional)
– Lime wedges for serving
Instructions:
1. In a large bowl, whisk together gochujang sauce, brown sugar, garlic powder, cumin, smoked paprika, and salt.
2. Add the sliced pork to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Remove pork from marinade and cook for 5-7 minutes per side, or until cooked through.
4. Grill pineapple rings for 1-2 minutes per side, or until caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by slicing pork into thin strips and serving with grilled pineapple, cilantro, and lime wedges.
Cooking Time: 45 minutes (including marinating time)
Korean-Style Fish Kogi Tacos with Spicy Slaw
This fusion recipe combines the bold flavors of Korean BBQ with the freshness of Mexican tacos, featuring crispy fish kogi (Korean-style battered fish) and a spicy slaw made with kimchi.
Ingredients:
– 1 lb cod or tilapia fillets
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 cup buttermilk
– Vegetable oil for frying
– 8-10 corn tortillas
– Spicy Slaw (see below)
Spicy Slaw:
– 2 cups kimchi, chopped
– 1 cup shredded red cabbage
– 1/4 cup mayonnaise
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix flour, cornstarch, and chili flakes.
2. Dip fish fillets in buttermilk, then coat in the flour mixture.
3. Fry fish in hot oil until golden brown (about 3-4 minutes).
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fried fish, Spicy Slaw, and any desired toppings (e.g., cilantro, lime juice).
Cooking Time: 15-20 minutes
Spicy Tteokbokki Kogi Tacos
This recipe brings together the bold flavors of Korea’s popular street food, tteokbokki, with the vibrant spirit of Mexico in a unique taco fusion.
Ingredients:
– 1/2 cup cooked kogi (Korean rice cakes)
– 1/4 cup spicy tteokbokki sauce (gochujang-based)
– 8 corn tortillas
– 1/2 cup seasoned ground beef or pork
– 1/4 cup diced green onions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. Cook the kogi according to package instructions.
2. In a separate pan, cook the seasoned ground beef or pork until browned, breaking it up into small pieces as it cooks.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing cooked kogi, ground meat, green onions, and sesame seeds onto a warmed tortilla.
5. Drizzle with spicy tteokbokki sauce and serve with lime wedges on the side.
Cooking Time: 15 minutes
Korean-Style Duck Kogi Tacos
Experience the fusion of Korean BBQ and Mexican flavors with this unique taco recipe, featuring tender duck kogi and crispy kimchi slaw.
Ingredients:
– 1 lb duck breast, sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 8 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Lime wedges, cilantro, and sriracha (optional)
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and sesame oil.
2. Add the sliced duck to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat. Remove the duck from the marinade and cook for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled duck, kimchi slaw, and desired toppings.
Cooking Time: 30 minutes (including marinating time)
Spicy Squid Kogi Tacos with Cucumber Salad
This recipe brings together the bold flavors of Korean BBQ and Mexican cuisine, perfect for adventurous eaters. Crunchy squid rings are tossed in a spicy gochujang sauce and served in tacos with refreshing cucumber salad.
Ingredients:
For the squid:
– 1 lb squid rings
– 2 tbsp vegetable oil
– 1/4 cup gochujang sauce
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp sugar
– 1/4 tsp red pepper flakes
For the cucumber salad:
– 2 cucumbers, thinly sliced
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add squid and cook for 3-4 minutes or until opaque and slightly charred.
3. In a separate bowl, whisk together gochujang sauce, garlic, soy sauce, sugar, and red pepper flakes.
4. Toss cooked squid with the spicy sauce and set aside.
5. For the cucumber salad, combine sliced cucumbers, chopped cilantro, lime juice, and salt to taste.
6. Assemble tacos by placing cooked squid on a tortilla and topping with cucumber salad.
Cooking Time: 15-20 minutes
Korean-Style Veggie Kogi Tacos with Gochujang Sauce
Experience the bold flavors of Korea in a taco twist! This recipe combines crispy Korean-style BBQ “beef” (made from veggies) with spicy gochujang sauce, crunchy slaw, and creamy cilantro lime crema.
Ingredients:
– 1 cup firm tofu, drained and crumbled
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 8-10 corn tortillas
– Gochujang sauce (store-bought or homemade)
– Cilantro lime crema (see below)
– Spicy slaw (see below)
Cilantro Lime Crema:
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon chopped cilantro
Spicy Slaw:
– 1 cup shredded napa cabbage
– 1/4 cup thinly sliced red bell pepper
– 2 tablespoons gochujang sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or wok over medium-high heat.
2. In a bowl, whisk together tofu, chili flakes, garlic, soy sauce, rice vinegar, and sesame oil. Cook in the skillet for about 5 minutes, breaking apart with a spatula as needed.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spreading tofu mixture onto tortillas, topping with gochujang sauce, cilantro lime crema, and spicy slaw.
Cooking Time: About 15 minutes
Spicy Pork and Kimchi Kogi Tacos with Sesame Seeds
This Korean-inspired taco recipe combines the spicy kick of Gochujang-glazed pork, the crunch of kimchi slaw, and the nutty flavor of sesame seeds. Perfect for a flavorful twist on traditional tacos!
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp brown sugar
– 1/4 cup kimchi, chopped
– 1/2 cup red cabbage, thinly sliced
– 1 lime, juiced
– 8-10 corn tortillas
– Sesame seeds for garnish
– Optional toppings: cilantro, green onions, crispy garlic
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, and brown sugar. Add pork strips and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Cook pork for 5-7 minutes per side, until caramelized and cooked through.
3. In a separate bowl, combine chopped kimchi, red cabbage, and lime juice.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing pork into thin strips, then topping with kimchi slaw and garnishing with sesame seeds.
Cooking Time: 1 hour 15 minutes (including marinating time)
Summary
Get ready to spice up your taco game with these 20 innovative and mouth-watering Kogi Taco recipes! From spicy Korean BBQ beef to crispy tofu with Sriracha mayo, each twist on the classic taco recipe adds a unique Korean flair. Discover bold flavors like gochujang glazed chicken, galbi-style short rib, and spicy pork with pickled radish. Whether you’re a fan of meat, seafood, or veggies, there’s something for everyone in this collection of recipes that will take your taco Tuesday to the next level.
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