Costillas cortas de bulgogi marinadas en tortillas de maíz calientes con salsa de kimchi y crema de lima: la fusión coreana-mexicana que comenzó un movimiento.
⭐Inspired by Roy Choi · 🇰🇷 South KoreaEste plato está inspirado por el camión Kogi BBQ del Chef Roy Choi, que lanzó el movimiento moderno de camión de comida gourmet estadounidense.
Sirve 4
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.
Mix the chopped kimchi, white onion, half the coriander and half the lime juice. Taste — it should be tangy and bright. Set aside.
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.
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.
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.
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.
Freeze the beef for 30 minutes before slicing — it makes paper-thin slicing much easier.
Use well-fermented kimchi (3+ weeks old) — fresh kimchi is too crisp and mild.
Char your tortillas — that smoky note pulls the whole dish together.
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.
Marinated raw beef keeps for 3 days refrigerated. Cooked bulgogi: 3 days. Crema and kimchi salsa: 2 days.
Roy Choi launched Kogi BBQ in Los Angeles in 2008, combining Korean and Mexican-American street food in a way that captured LA's specific cultural mix. He was the first food-truck operator to use Twitter to broadcast locations, and the resulting queues at his trucks — featured everywhere from the LA Times to Oprah — sparked the modern American gourmet food-truck movement.
Choi did not invent the concept — Korean-American immigrants had been making bulgogi-and-tortilla combinations at home for decades. But his Kogi truck popularised it globally and turned the dish into a recognised category in modern American food.
Use well-fermented (3+ weeks old) Napa cabbage kimchi (baechu kimchi) — it's tangy, crisp and slightly funky. Drain it well before chopping or your salsa will be watery.
Choi was the first food-truck chef to use Twitter to broadcast locations and the first to combine fine-dining technique with street pricing. His Kogi truck launching in 2008 is widely credited as the catalyst for the modern American gourmet food-truck movement.
Bulgogi is thinly sliced, sweet-savoury marinated beef cooked quickly. Korean BBQ short rib (galbi) is bone-in or boneless rib cut into thicker slices and grilled longer. Choi's Kogi taco uses a bulgogi-style preparation cut from short rib for richer flavour.
Most ingredients are now available at supermarkets — soy sauce, sesame oil, kimchi. The Asian pear and gochugaru are the main grocery-store items. If unavailable, substitute Bosc pear and crushed red pepper flakes.
Por porción (380g) · 4 porciones totales
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