Spicy Korean Steak Tacos with Kimchi
LA's famous Korean-Mexican street food: thin steak marinated in gochujang, soy and sesame, seared hot and piled into warm tortillas with chopped kimchi, a sesame-lime slaw and sriracha mayo.
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Start your free weekContinue with free accessMarinate the steak
Mix the gochujang, soy sauce, sesame oil, sugar and garlic. Coat the steak and marinate for at least 30 minutes.
Make the slaw
Toss the red cabbage with the lime juice and a pinch of salt.
Sear
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Assemble
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Marinate the steak
Mix the gochujang, soy sauce, sesame oil, sugar and garlic. Coat the steak and marinate for at least 30 minutes.
Make the slaw
Toss the red cabbage with the lime juice and a pinch of salt.
Sear
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Assemble
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Korean tacos were made famous in 2008 by Kogi BBQ, a Los Angeles food truck from chef Roy Choi that combined Korean barbecue with Mexican tacos and announced its locations on Twitter.
The trucks drew huge queues and helped launch the modern gourmet food-truck movement.
⭐ Why It's Famous
A celebrated example of Korean-American fusion — two of LA's great food cultures in one bite.
💡 Fun Fact
Kogi's use of Twitter to announce truck locations was widely credited with changing how food trucks reach customers.
Los Angeles, USA
34.05°N, -118.24°W
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