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Ingredients

• 3 pounds of flanken-style short ribs, about 3/4 inch thick
• 4-inch fresh corn tortillas, at least 30
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• Kalbi marinade
• 1 cup soy sauce
• 1/2 cup water
• ¼ cup sugar
• ¼ cup honey
• 1 tablespoon sesame oil
• 3 cloves of fresh garlic, crushed
• 1/2 a bunch green onions, thinly sliced
• 1/2 an asian pear, mashed
• 1 tablespoon toasted sesame seeds
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• Kogi BBQ Sauce
• 3 tbsp sugar
• 2 tbsp gochujang (Korean fermented hot pepper paste *see note)
• 2 tbsp soy sauce
• 1 tablespoon rice vinegar
• Sriracha, to taste
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• pickled red onion
• 1 red onion, halved, thinly slices and rinsed
• 1 jalapeno, seeds & membrance removed, thinly sliced
• 4 tablespoons rice wine vinegar
• 2 tablespoons granulated sugar
• 2 tbsp cilantro, minced
• juice of 1 fresh lime
• Pinch or two of kosher salt
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• napa cabbage & Romaine Slaw with chili-Soy vinaigrette
• 2 cups napa cabbage, shredded
• 2 cups romaine lettuce, shredded
• 2 tsp soy sauce
• 2 tsp rice vinegar
• sugar, to taste
• 1 clove garlic, peeled and minced
• 1 small hot red chili pepper, seeded and thinly sliced
• 1 tsp minced fresh ginger

Description

Korean Tacos Are A Fusion Dish Popular In California, Often As Street Food, Consisting Of A Korean-style Filling, Typically Bulgogi, Placed On Top Of Small Traditional Mexican Corn Tortillas.Granted, Koreans Have Long Eaten Kalbi Wrapped In Lettuce Leaves

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