Korean Short Rib Tacos — Roy Choi-Inspired

About This Recipe

This dish is inspired by Chef Roy Choi's Kogi BBQ truck, which launched the modern American gourmet food-truck movement in 2008 and turned Korean-Mexican fusion into a national phenomenon. The combination — soy-and-pear-marinated bulgogi short ribs in warm corn tortillas, topped with quick kimchi salsa and a bright lime crema — is now a defining dish of Los Angeles food culture. Choi's genius was recognising that two great immigrant cuisines on the same streets could become something specifically Angeleno. This is our take on the LA tradition Choi created.

Ingredients

Serves 4

• 600 gboneless beef short rib(or ribeye, very thinly sliced)
• 1Asian pear(or Bosc pear, peeled and grated)
• 60 mlsoy sauce
• 2 tbspbrown sugar
• 2 tbsptoasted sesame oil
• 4 clovesgarlic(minced)
• 1 tbspfresh ginger(grated)
• 2spring onions(finely sliced, plus extra for serving)
• 1 tbsptoasted sesame seeds
• 150 gkimchi(well-fermented, drained and finely chopped)
• 1small white onion(finely diced)
• 0.25 cupfresh coriander (cilantro)(chopped)
• 1lime(juiced)
• 120 gsour cream(or Mexican crema)
• 0.5 tsplime zest
• 1 tspSriracha(or to taste)
• 12small corn tortillas(warmed)
• 1 tbspneutral oil(for cooking)

Instructions

1. 1

   Marinate the beef

   In a bowl, whisk the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, half the spring onions and the sesame seeds. Add the sliced beef and massage. Marinate for at least 1 hour — overnight is ideal.

2. 2

   Make the kimchi salsa

   Mix the chopped kimchi, white onion, half the coriander and half the lime juice. Taste — it should be tangy and bright. Set aside.

3. 3

   Make the lime crema

   Whisk the sour cream with the lime zest, remaining lime juice, Sriracha and a pinch of salt until smooth. Transfer to a squeeze bottle if you have one for cleaner plating.

4. 4

   Cook the bulgogi

   Heat a large skillet or wok very hot with the oil. Lift the beef from the marinade (let excess drip off) and sear in a single layer for 90 seconds without stirring, then toss for another 60 seconds until caramelised at the edges. Work in batches if needed.

   High heat is everything — overcrowding the pan steams the beef instead of caramelising it.

5. 5

   Warm the tortillas

   Heat the tortillas directly over a gas flame or in a hot dry skillet for 15 seconds per side until just charred and pliable. Wrap in a clean towel to keep warm.

6. 6

   Assemble and serve

   Pile a generous portion of bulgogi onto each tortilla. Top with kimchi salsa, a drizzle of lime crema, fresh coriander and the remaining spring onions. Serve immediately, ideally with cold beer.

Variations

• •

  Spicy Pork Version: substitute pork shoulder marinated with gochujang for the beef.

• •

  Vegetarian Mushroom Version: substitute thick-sliced king oyster mushrooms for the beef, marinated the same way.

• •

  Burrito Format: roll all the components in a large flour tortilla for a Kogi-style burrito.

Storage

Marinated raw beef keeps for 3 days refrigerated. Cooked bulgogi: 3 days. Crema and kimchi salsa: 2 days.

Frequently Asked Questions