NOT Kogi Tacos

Posted by on May 7, 2010 in Beef, Blog, Family Favorites, International, Vegetables & Vegetarian | 2 comments

 

I’m wondering how everyone enjoyed Cindo de Mayo…  margaritas and good mexican food with friends and family?  Some of you may have read that Bebe E and I spent May the 5th at bachan and jichan’s house (grandma and grandpa) to celebrate Japanese Children’s Day, but I didn’t forget about Cinco de Mayo!  :)

However, before we get to May the 5th, I’m wondering how everyone enjoyed “Star Wars Day” the day before Cindo de Mayo.  If you’re wondering what in the world THAT day is, not to worry, I was totally clueless too.  My buddy Pepe (childhood friend/ex-college roomie/ex-bridesmaid), texted ‘the gang’ with the message, “Happy Star Wars Day!  May the 4th be with you”.

I immediately texted back with, “What’s THAT?!?  What are you talking about?”.

Clearly, I didn’t have my “geek on” that day, and I didn’t realize it was May 4th.  :)  So I forget about it, even though I don’t get it, and Pepe STILL hasn’t texted back.  Then I check my email, and there’s Pepe again, with “Happy Star Wars Day!!!”  I reply with, “WHAT?”  I STILL don’t get it.  I know what all of you are probably thinking about me, “That girl is REALLY clueless”, but seriously, I didn’t get it.

Anyway, I finally got it after I remembered Obi-Wan Kenobi’s (and yes, I Googled the spelling of his name, alohagirl) famous line to Luke, “Let the force be with you.” It’s pretty funny actually.  :)  I think I’ll use it next year on 5/4!  Thanks, Pepe!

Since big onechan was over on Star Wars Day and we weren’t all going to be together on Cinco de Mayo, I decided to make “It’s NOT Kogi Tacos” for dinner.

Many of you in Southern California likely have eaten at, or have heard of, the famous fleet of Kogi Trucks that roam our city streets delivering delicious Korean – Mexican food.  Well, not too long ago, bebe E, Aya-chan and I stood in line for 1 1/2 hours (yes, we are crazy) for Kogi, after bebe dada texted me to tell me that a truck was going to be very close to our home.  We packed-up bebe E and rushed over, and stood in this line.  That’s the truck WAY up there…

Time went quickly since we had a good time in line while bebe E greeted all the folks that came to stand in line behind us.  (I can only imagine how long their wait was.)  She was such a good bebe for 1 1/2 hours… just happy, hanging out in her stroller, eating her peas (that’s the green stuff on her mouth), and being a little social butterfly.

We tried a variety of the Kogi tacos and they were delicious!  Unfortunately, my sensitive stomach couldn’t handle the spices (it wasn’t that hot but my tummy says it was) so I decided to make my own, mild version.  It’s definitely NOT Kogi, but it was pretty good…AND no line!  Big onechan, bebe dada and I really enjoyed it.  It’s an easy dinner and definitely something I’m adding to our dinner repertoire.

It’s NOT Kogi Tacos

  • 1 pound marinated Korean BBQ meat (Kalbi or Bulgogi)
  • Mini corn tortillas

for vegetable slaw:

  • 2 cups finely shredded cabbage
  • 3 cups finely shredded nappa cabbage
  • 3 tablespoons chopped green onions
  • Cilantro
  • 2 1/2 tablespoons shoyu (soy sauce)
  • 1 tablespoon rice wine vinegar
  • Lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 5 teaspoons granulated sugar
  • 1 teaspoon sesame seeds
  • Salt
  • Pepper
  • 1/2 teaspoon dried red chili peppers
  • Chili oil – for garnish
  • Shichimi Togarashi (Japanese red chili mix) – for garnish
  • Tapatio Hot Sauce – for garnish

1)  I took a huge shortcut and bought marinated, boneless kalbi meat at the local Korean supermarket.  (I usually buy marinated chicken, kalbi or bulgogi (beef) for nights I need to make a quick dinner.)  The supermarkets do a pretty good job with the marinade and the meat is usually very tender.  I used my kitchen shears to cut the kalbi into small, bite-sized pieces.  Then I pan-fried it on the stove.  (It would have been even better if we grilled the meat.)  Next time we’ll try it with bulgogi.

2)  Mix the dressing for the cabbage slaw.  Mix shoyu, rice wine vinegar (I always use this when a recipe calls for vinegar because it’s more mild has better flavor than white vinegar), canola oil, sesame oil, sugar, sesame seeds, dried red chili pepper and salt and pepper to taste.  I left out the chili oil, shichimi togarashi, and Tapatio hot sauce out of the dressing because my stomach can’t handle it.  Big onechan and bebe dada sprinkled some of this over their tacos.

3) Finely shred cabbage and nappa cabbage.  Toss with chopped cilantro leaves and green onions.  I sprinkled more sesame seeds over the slaw before tossing with the dressing.

4)  Steam the mini corn tortillas in the microwave wrapped in a damp cloth.  I bought these at Costco.  You get 2 packs, each has 5 dozen tortillas, and it was only $2.40.

5)  Assemble your “It’s NOT Kogi Tacos”.  Layer 2 corn tortillas, spread kalbi meat and slaw.  Garnish with any number of hot chili spices… ENJOY!

It’s NOT Kogi Tacos were a delicious Cinco de Mayo dinner on Star Wars Day!

If you have any questions or would like to leave me a comment, please do so!  I would enjoy hearing from you!

Cheers,

Judy | bebe mama

 

Kogi Tacos, Copycat Recipe
Author: 
Recipe type: Main
 
Ingredients
  • 1 pound pre-marinated Korean BBQ meat (Kalbi or Bulgogi), available at Korean supermarkets
  • Mini corn tortillas
  • FOR VEGETABLE SLAW:
  • 2 cups finely shredded cabbage
  • 3 cups finely shredded nappa cabbage
  • 3 tablespoons chopped green onions
  • Cilantro
  • 2½ tablespoons shoyu (soy sauce)
  • 1 tablespoon rice wine vinegar
  • Lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 5 teaspoons granulated sugar
  • 1 teaspoon sesame seeds
  • Salt
  • Pepper
  • ½ teaspoon dried red chili peppers
  • Chili oil (I omitted from dressing and used as garnish)
  • Shichimi Togarashi (Japanese red chili flakes) (I omitted from dressing and used as garnish)
  • Tapatio Hot Sauce, for garnish
Instructions
  1. Using kitchen shears, cut boneless kalbi meat into small, bite-sized pieces. Pan-fried meat on the stove.
  2. Mix the dressing for the cabbage slaw.  Mix shoyu, rice wine vinegar, canola oil, sesame oil, sugar, sesame seeds, dried red chili pepper and salt and pepper to taste. Add chili oil, shichimi togarashi and Tapatio to taste. Toss with sliced cabbage, chopped cilantro leaves and green onions.
  3. Steam the mini corn tortillas in the microwave by wrapping them in a damp cloth.
  4. Assemble your tacos: layer 2 corn tortillas, spread kalbi meat and slaw. Garnish with any number of hot chili spices and enjoy.

2 Comments

  1. avatar

    We are obsessed with tacos. Just did a post on chasing taco trucks. Will try this

    • avatar

      Please let me know how it turns out. I’ll have to check out your post! :)

Please Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: