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
Using kitchen shears, cut boneless kalbi meat into small, bite-sized pieces. Pan-fried meat on the stove.
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.
Steam the mini corn tortillas in the microwave by wrapping them in a damp cloth.
Assemble your tacos: layer 2 corn tortillas, spread kalbi meat and slaw. Garnish with any number of hot chili spices and enjoy.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/07/kogi-tacos/