Kogi BBQ

4

Korean Short Rib Tacos with Quick Pickled Radish and Pear

This past Sunday I had some friends over to watch football and drink some beers, and of course; EAT!!  I had bought about 4.5 pounds of short ribs awhile back, and they were just sitting in the freezer waiting to become delicious.  I decided that since I’d never had the pleasure of eating at the Kogi Korean BBQ Truck in Los Angeles, I would try and bring that taste to Connecticut.

After reading through about a dozen different recipes, the following is what I came up with.  All of the tastes worked well together.  Nothing was too overpowering. The Sriracha gave it some nice heat, and the bean sprouts a much needed crunch to go with the  melt in your  mouth short ribs.  I did forget to put in the onion, but that just means it will be that much  better next time!!

Korean Short Rib Tacos

½ Cup Low Sodium Soy Sauce

½ Cup Brown Sugar, packed

2 Tbsp. Rice Vinegar

2 Tbsp. Oil 

1 Inch Fresh Ginger, minced

6 Cloves Garlic, minced

½ Onion, chopped

1 tsp. Red Pepper Flakes

Cilantro, for garnish

Bean Sprouts, for garninsh

Lime Wedges, for garnish

Tortillas, for serving

Sriracha, for HEAT

·         Whisk together the soy sauce, brown sugar, vinegar, oil, ginger, garlic, and       red pepper until the brown sugar has dissolved. 

·         Place the ribs in the slow cooker and pour the sauce on top.  

·         Cover and cook on high for 4 hours or low for 8 hours. 

·         Shred the short ribs and serve in tortillas. 

·         Top with Cilantro, Bean Sprouts, pickled radish and pear, and lime.

Quick Pickled Radish and Pear 

4 Radishes, sliced very thin

1 Pear, sliced very thin

4 Tbsp Rice Vinegar

1 Tbsp. Sugar

1 tsp. Red Pepper Flakes

·         Mix together all ingredients and cover. 

·         Place in fridge for at least one hour, until ready to use. 

·         Drain liquid.

Roy Choi Goes Vegetarian

NewYorker.com

The restaurants will stay open, and the old standbys will remain unchanged. Using more vegetables is, at least for now, mainly a culinary challenge. “Now everything I do, I’m trying to cook in vegetable state of mind, and if meat flies in meat flies in,” he said. “I’m like a boxer tying one arm behind my back, to see if I can knock you out.” Now at Chego, instead of just the Beefy T;—prime rib in chili fried rice—Choi is serving the Leafy T, featuring tofu. A special named MCA, in honor Adam Yauch, of the Beastie Boys, who died last week, is a rice bowl with mushrooms, cauliflower, and asparagus.

3

February 2012: The Food Issue

We Are What We Eat

Edited by Y. Peter Kang

Food is more than sustenance and nutrition, according to Korean American chef Corey Lee. “It’s part of who you are,” the James Beard Award-winning chef once told KoreAm. For those of us who grew up in houses with refrigerators overflowing with countless containers of kimchi and other banchan, we can definitely relate.

This could be why watching Korean food steadily gain popularity in the United States over the last several years sort of feels like watching one of your family members become successful. We want them to succeed, but at the same time, we are fearful if they fail. But in the end, we will love them no matter what. Yes, we feel this strongly about food.

In this special package, we document the reasons behind the recent Korean food boom in the States as well as chronicle the latest culinary trends in Seoul. See delicious photographs of beautifully arranged bento box lunches (and the people behind them), and find out why a New York restaurant’s bibimbap burger was named best in the U.S. We also profile Chef Roy Choi in an in-depth cover story about the food truck pioneer and explore why Asian American girls love taking pictures of their food. OMG, like, yum.

To read this month’s cover story on Chef Roy Choi and the rest of the food issue, purchase a single issue copy for $6.50, shipping included! (U.S. addresses only.) For international shipping rates, please call 310-769-4913.

So everyone knows the korean taco craze has taken over, what started as an L.A. fusion street food, has traveled to every big city across the country!! For those who have yet to have the pleasure of trying one, I suggest you go and sample one NOW, as in right this second! Trust me you will thank me later. It is a marriage of Mexico, and Korea, with that combination of flavors you know its a guaranteed flavor explosion. The photo used is a a short rib taco from Kogi BBQ, the most famous korean taco truck of them all, straight out of Los Angeles. I cannot wait to go out to L.A. and get one of these babies!!!!

Karma Asada
New York Times

Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city’s immigrant streets. He is a founder of Kogi BBQ, which used food trucks to introduce the city to Mexican mash-up cuisine, and the creative force behind a handful of Los Angeles restaurants that celebrate various iterations of big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire.