It's a revelatory food truck in L.A. called Kogi BBQ Taco Truck. This food truck introduced a lot of Americans - or at least Californians - to the delicious, deeply-developed flavors of Korean barbecue with a few fresh twists. Food trucks have been well-hidden gems that recently have been emerging and gaining vast popularity. (If you happen to come across food trucks near you, bust your britches and get in line when you can!)
So what do you do if you don't have access to try the Kogi truck's Korean bbq tacos? You guessed it. You Traeger it yourself!
KOREAN BBQ BEEF SHORT RIB TACOS
PREP TIME: Marinate overnight up to two days
COOK TIME: about 6 minutes
RECOMMENDED PELLETS: Any
For the marinade and short ribs:
6 cloves garlic, peeled and rough chopped
4 scallions, trimmed, white and green parts rough chopped
1 ripe kiwi, peeled and rough chopped
One 2 inch knob of ginger, peeled and rough chopped
1/2 Asian (or other variety) pear, peeled, cored, and rough chopped
1/2 onion, peeled and rough chopped
1 cup soy sauce
3/4 cup fresh orange juice
1/4 cup mirin
3 tablespoons Asian sesame oil
2 tablespoons sugar
2 tablespoons toasted sesame seeds
1 tablespoon fish sauce
2 pounds boneless short ribs
For the slaw:
2 tablespoons soy sauce
2 tablespoons rice vinegar, or more to taste
1 clove garlic, peeled and rough chopped
1 tablespoon grated peeled ginger
2 teaspoons sugar
1 teaspoon Sriracha sauce, or more to taste (optional)
1/4 cup vegetable oil, such as peanut oil
1 tablespoon Asian sesame oil
2 cups shredded napa or savoy cabbage
2 cups shredded romaine lettuce
2 scallions, trimmed, white and green parts thinly sliced
For the tacos:
White corn tortillas
Toasted sesame seeds
Korean gochujang or Sriracha for serving
Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.
Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8-inch thick.
Add the short ribs to the marinade and refrigerate for 1 to 2 days.
On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.
Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions. (Do this at the last minute.)
Preheat the Traeger to High. Drain the meat and pat dry with paper towels.
Grill the meat for 2 to 3 minutes per side, or until cooked through.
Briefly warm the tortillas.
Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired.
Korean BBQ Short Rib Tacos Recipe.docx (12.33 kb)