A big trend in food right now is the emergence of food carts around the country, especially in cities like Portland, San Francisco, and LA. These mobile gourmet kitchens serve street food kicked up a notch, and perhaps one of the best known food carts is the Kogi BBQ truck in LA, which uses Twitter to tell their fans where they will be located for the day.
When we went to LA a few weeks ago, we both wanted to try their Korean-inspired bbq, but with a long list of other restaurants to try, we didn’t get a chance. So when I saw a recipe for Korean style tacos with Kogi bbq sauce on Steamy Kitchen, I knew I had to finally try what lots of people are talking about.
The recipe calls for some leftover chicken, pork, or beef. If you don’t have any leftovers on hand, shredding up a rotisserie chicken from the grocery store would work well too. We had some leftovers from the Chicken Under A Brick, so I used that meat as the base for our Kogi BBQ Tacos.
The tacos were incredible with a whole lot of spice cut by the sweetness of the sugar and rice wine vinegar. They were a bit juicy from the sauce and the kimchi, but well worth the mess! This recipe feeds 4 people at 57 cents per serving.
Kogi BBQ Tacos
1 pound leftover chicken, pork, or beef, shredded
2 tablespoons chili-garlic sauce
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
12 corn tortillas
kimchi
Combine all of the wet ingredients and add the sugar. Mix everything together well until the sugar is thoroughly dissolved.
Add the shredded meat to the sauce and let it sit to marinate for a few minutes.
Place the shredded meat in a warmed up corn tortilla and top with some kimchi for some finger licking tacos.
