Are you ready to ignite your taste buds? Look no further! Our latest recipe collection brings together the bold flavors and spices of Korean cuisine with the classic comfort of tacos. Say hello to Kogi Tacos – a game-changing fusion that will leave you craving more. From spicy BBQ beef to sweet and savory pork, our 18 mouth-watering recipes showcase the best of both worlds.
Whether you’re a taco aficionado or a Korean food lover, this collection has something for everyone. With options ranging from vegan to indulgent cheese-filled treats, there’s no excuse not to get creative in the kitchen. So go ahead, get your Kogi on, and experience the thrill of combining two beloved cuisines into one unforgettable culinary adventure.
Stay tuned for the full recipe list and let the fiesta begin!
Korean BBQ Beef Kogi Tacos with Kimchi Slaw
Experience the bold flavors of Korean BBQ in a taco twist! Marry tender beef, spicy Gochujang sauce, and crunchy kimchi slaw for a flavor explosion that will leave you craving more.
Ingredients:
– 1 lb beef (such as flank steak or ribeye), sliced into thin strips
– 2 tbsp Gochujang sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp garlic, minced
– 1 tsp sesame oil
– 8-10 corn tortillas
– Kimchi slaw (recipe below)
– Optional toppings: cilantro, green onions, crispy kimchi bits
Kimchi Slaw:
– 1 cup kimchi, chopped
– 1/2 cup red cabbage, shredded
– 1/4 cup cucumber, sliced
– 2 tbsp soy sauce
– 1 tsp rice vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together Gochujang sauce, soy sauce, brown sugar, garlic, and sesame oil.
2. Add beef strips to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Cook beef for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled beef, kimchi slaw, and optional toppings.
Cooking Time: 30-40 minutes
Spicy Pork Belly Kogi Tacos with Gochujang Glaze
Experience the bold flavors of Korean-Mexican fusion with these Spicy Pork Belly Kogi Tacos, featuring tender pork belly cooked in a spicy gochujang glaze and served in crispy tacos.
Ingredients:
– 1 lb pork belly, sliced into 1/4-inch thick pieces
– 2 tbsp Gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp brown sugar
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup water
– 8-10 corn tortillas
– Sliced radishes, cilantro, and lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic powder, cumin, smoked paprika, and water.
3. Add pork belly slices to the marinade, ensuring they are fully coated. Let marinate for at least 30 minutes or overnight.
4. Remove pork from marinade, letting any excess liquid drip off.
5. Cook pork belly in a skillet over medium-high heat until browned, about 2-3 minutes per side. Transfer to a baking sheet and bake for an additional 15-20 minutes, or until cooked through.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by slicing the pork belly into thin strips and serving with radishes, cilantro, and lime wedges.
Cooking Time: 45-50 minutes
Grilled Chicken Kogi Tacos with Sesame Lime Dressing
Elevate your taco game with this flavorful recipe that combines the spicy kick of Korean chili flakes (gochugaru) with the brightness of lime and sesame. This unique fusion will leave you craving more!
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons gochugaru (Korean chili flakes)
– 1 tablespoon olive oil
– 4 corn tortillas
– Sesame Lime Dressing (see below)
– Optional toppings: diced cucumbers, pickled carrots, cilantro, and crumbled queso fresco
Sesame Lime Dressing:
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon tahini
– 1 tablespoon honey
– 1/4 teaspoon sesame oil
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix gochugaru and olive oil. Brush mixture evenly onto both sides of chicken breasts.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by slicing grilled chicken and placing it on a warmed tortilla, then drizzle with Sesame Lime Dressing and add desired toppings.
Cooking Time: 15-20 minutes
Vegan Bulgogi Kogi Tacos with Mushrooms
A twist on traditional Korean BBQ, these tacos combine the rich flavors of bulgogi (Korean marinated beef) with the earthy goodness of mushrooms and crispy taco shells.
Ingredients:
– 1 cup cremini mushrooms, sliced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons maple syrup
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 8-10 corn tortillas
– Sliced green onions, cilantro, and lime wedges for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and red pepper flakes (if using). Add sliced mushrooms and marinate for at least 30 minutes.
2. Preheat a non-stick skillet or grill over medium-high heat. Remove mushrooms from marinade, letting excess liquid drip off.
3. Cook mushrooms for 3-4 minutes per side, or until tender and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked mushrooms onto warmed tortillas and garnishing with green onions, cilantro, and lime wedges.
Cooking Time: 15 minutes
Spicy Shrimp Kogi Tacos with Mango Salsa
Elevate your taco game with this fusion of Korean and Mexican flavors! Crispy shrimp, spicy Gochujang sauce, and creamy mango salsa come together in a flavor explosion that will leave you craving more.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Gochujang sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes
– 8-10 corn tortillas
– Mango Salsa (recipe below)
– Optional toppings: cilantro, lime wedges, diced avocado
Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds.
2. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
3. In a small bowl, whisk together Gochujang sauce, soy sauce, and red pepper flakes. Pour over shrimp and toss to coat.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with shrimp, Mango Salsa, and desired toppings.
Cooking Time: 15 minutes
Cheesy Kimchi Queso Kogi Tacos
Get ready to level up your taco game with this bold and creamy recipe that combines the spicy kick of kimchi with the richness of melted cheese.
Ingredients:
– 1 lb beef short ribs, sliced into thin strips
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic, minced
– 1 tsp sesame oil
– 8-10 corn tortillas
– 1 cup kimchi, chopped
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– Lime wedges, for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and sesame oil. Add sliced beef and marinate for at least 30 minutes.
3. Grill beef for 5-7 minutes per side, or until cooked through.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing grilled beef on a tortilla, topping with kimchi, cheese, and cilantro. Serve with lime wedges.
Cooking Time: 30-40 minutes
Crispy Tofu Kogi Tacos with Sriracha Mayo
Elevate your taco game with this flavorful and crunchy recipe. Crispy tofu kogi, also known as Korean-style fried tofu, is paired with creamy Sriracha mayo for a match made in heaven.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1 cup of cornstarch
– 1/2 cup of panko breadcrumbs
– 1/4 cup of grated Parmesan cheese
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– Vegetable oil for frying
– Sriracha mayo (store-bought or homemade)
– Taco shells, diced radishes, cilantro, and lime wedges for serving
Instructions:
1. In a shallow dish, mix together cornstarch, panko breadcrumbs, Parmesan cheese, salt, and pepper.
2. Dip each tofu cube into the cornstarch mixture, coating evenly.
3. Fry coated tofu cubes in hot oil until golden brown and crispy (about 5-7 minutes).
4. Drain excess oil on paper towels.
5. Assemble tacos by placing fried tofu kogi onto a taco shell, topping with Sriracha mayo, diced radishes, cilantro, and lime wedges.
Cooking Time: 15-20 minutes
Caramelized Onion and Beef Kogi Tacos
This recipe combines the sweet and savory flavors of caramelized onions with tender beef short ribs, wrapped in a crispy corn tortilla. Perfect for a flavorful and satisfying meal or snack.
Ingredients:
– 1 lb beef short ribs
– 2 large onions, thinly sliced
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, cilantro
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, heat oil over medium-low heat. Add onions and cook for 30 minutes, stirring occasionally, until caramelized.
3. Meanwhile, season beef short ribs with cumin, smoked paprika, salt, and pepper.
4. Grill or pan-fry the beef short ribs to desired doneness. Slice into thin strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing sliced beef and caramelized onions onto warmed tortillas.
Cooking Time: 1 hour
Korean Fried Chicken Kogi Tacos with Spicy Honey
Elevate your taco game with this innovative fusion of Korean and Mexican flavors. Crispy fried chicken, spicy honey, cilantro, and kimchi slaw come together in a harmonious union.
Ingredients:
– 1 pound chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Spicy honey sauce (see below)
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Cilantro leaves
Instructions:
1. In a large bowl, mix flour, cornstarch, chili flakes, garlic powder, onion powder, salt, and pepper.
2. Dredge chicken pieces in the flour mixture, shaking off excess.
3. Fry chicken in hot oil until crispy (about 5-7 minutes). Drain on paper towels.
4. Assemble tacos by placing fried chicken on a tortilla, topping with spicy honey sauce, kimchi slaw, and cilantro leaves.
Spicy Honey Sauce:
– Mix 1/2 cup honey, 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon Korean chili flakes (gochugaru). Adjust to taste.
Cooking Time: 20-25 minutes
Pulled Pork Kogi Tacos with Apple Slaw
Pulled Pork Kogi Tacos with Apple Slaw: A Sweet and Savory Fusion
Get ready to elevate your taco game with this innovative recipe that combines the richness of Korean BBQ-style pulled pork with the crunch of a refreshing apple slaw. This unique fusion is sure to delight your taste buds and leave you wanting more.
Ingredients:
For the Pulled Pork:
– 2 lbs boneless pork shoulder
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/4 cup water
For the Apple Slaw:
– 1 large apple, diced
– 1/4 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat your slow cooker to low.
2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic powder, cumin, and water. Place the pork shoulder in the slow cooker and pour the marinade over it.
3. Cook for 8 hours or until the pork is tender and easily shreds with a fork.
4. Meanwhile, prepare the apple slaw by combining diced apple, mayonnaise, apple cider vinegar, and honey in a bowl. Season with salt and pepper to taste.
5. Assemble the tacos by placing pulled pork onto a tortilla, followed by a spoonful of apple slaw and any desired toppings (e.g., sliced radishes, pickled carrots).
Cooking Time: 8 hours
Garlic Butter Steak Kogi Tacos
Elevate your taco game with this flavorful fusion of Korean BBQ and classic steak tacos! Sear the perfect garlic butter-infused steak, then wrap it in a crispy corn tortilla with spicy kimchi slaw and cilantro.
Ingredients:
– 1.5 lbs flank steak
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tsp soy sauce
– 1 tsp Gochujang (Korean chili paste)
– Salt and pepper, to taste
– 8-10 corn tortillas
– Spicy kimchi slaw (store-bought or homemade)
– Cilantro leaves, chopped
Instructions:
1. Preheat grill or skillet to medium-high heat.
2. In a small bowl, mix together garlic, butter, soy sauce, and Gochujang.
3. Sear the steak for 4-5 minutes per side, or until cooked to desired doneness.
4. Let the steak rest for 5 minutes before slicing into thin strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing sliced steak onto a warmed tortilla, followed by kimchi slaw and cilantro.
Cooking Time: 15-18 minutes
Sweet and Spicy Gochujang Kogi Tacos
This recipe combines the bold flavors of Korean gochujang with the comforting warmth of a taco, resulting in a unique fusion dish that’s both sweet and spicy.
Ingredients:
– 1 lb ground beef
– 2 tbsp gochujang paste
– 1 onion, finely chopped
– 1/4 cup water
– 8-10 corn tortillas
– Sliced green onions, cilantro, and lime wedges for garnish
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and cook until translucent.
4. Stir in the gochujang paste and water; bring to a simmer.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the beef mixture onto a warmed tortilla, topping with desired toppings.
Cooking Time: 15-20 minutes
Grilled Pineapple Pork Kogi Tacos
Elevate your taco game with this unique fusion of Korean-inspired BBQ pork, grilled pineapple, and crispy taco shells. This recipe combines the sweetness of pineapple with the richness of pork for a flavor explosion in every bite.
Ingredients:
– 1 lb boneless pork shoulder
– 1/4 cup Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 ripe pineapple, cut into 1-inch chunks
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: cilantro, lime wedges, kimchi slaw
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together Gochujang, soy sauce, brown sugar, and 1 tbsp vegetable oil. Brush the mixture onto both sides of the pork shoulder.
3. Grill the pork for 5-7 minutes per side, or until cooked through.
4. Meanwhile, grill pineapple chunks for 2-3 minutes per side, or until caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by slicing the pork into thin strips and placing on top of grilled pineapple, followed by any desired toppings.
Cooking Time: 15-20 minutes
Korean Short Rib Kogi Tacos with Pickled Radish
Experience the bold flavors of Korean cuisine in a creative taco twist. Slow-cooked short ribs are served with crispy kimchi slaw, pickled radish, and cilantro-lime crema in a crispy corn tortilla.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup kimchi slaw (store-bought or homemade)
– 1/4 cup pickled radish (see below for recipe)
– 8 corn tortillas
– Cilantro-lime crema (see below for recipe)
Pickled Radish Recipe:
– 2 large radishes, thinly sliced
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
Instructions:
1. Preheat oven to 300°F.
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger. Add short ribs; marinate for at least 2 hours or overnight.
3. Cook short ribs in slow cooker on low for 8-10 hours or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with short rib, kimchi slaw, pickled radish, and cilantro-lime crema.
Cooking Time: 8-10 hours (slow cooker), 20 minutes (assembly)
Spicy Cucumber and Beef Kogi Tacos
This Korean-Mexican fusion recipe combines the freshness of cucumber with the spicy kick of gochujang, all wrapped up in a crispy taco shell. Perfect for a flavorful and refreshing meal.
Ingredients:
– 1 lb beef (such as flank steak or ribeye), sliced into thin strips
– 2 medium cucumbers, thinly sliced
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic, minced
– 8-10 corn tortillas
– Vegetable oil for cooking
– Sliced green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, whisk together gochujang, soy sauce, brown sugar, and garlic. Add the sliced beef and marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Cook the beef for 3-4 minutes per side, or until cooked to desired level of doneness.
3. Meanwhile, heat a small amount of vegetable oil in a skillet over medium heat. Add the sliced cucumbers and cook for 2-3 minutes, or until slightly softened.
4. Assemble the tacos by placing a few slices of beef onto a tortilla, followed by some cucumber and any desired garnishes.
Cooking Time: Approximately 15-20 minutes.
Jalapeño Popper Kogi Tacos with Bacon
Elevate your taco game with this bold and delicious recipe that combines the flavors of Korea, Mexico, and America. Crunchy tacos filled with spicy jalapeño poppers, crispy bacon, and creamy kimchi slaw will leave you craving more.
Ingredients:
– 12-16 corn tortillas
– 1/2 cup cream cheese, softened
– 1/4 cup diced jalapeños
– 1/4 cup chopped cilantro
– 6 slices of bacon, cooked and crumbled
– 1/2 cup kimchi slaw (see below)
– Salt and pepper to taste
Kimchi Slaw:
– 1/2 cup kimchi, chopped
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix softened cream cheese with diced jalapeños and chopped cilantro.
3. Wrap a spoonful of the mixture in a tortilla, leaving a small border at the top.
4. Fold the top over and press edges together to seal.
5. Bake for 12-15 minutes or until crispy.
6. Meanwhile, cook bacon and prepare kimchi slaw according to recipe.
7. Assemble tacos by placing a popper in each tortilla, topping with crumbled bacon and kimchi slaw.
8. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Teriyaki Salmon Kogi Tacos with Avocado Crema
Elevate your taco game with this innovative fusion dish that combines the richness of teriyaki salmon, the boldness of Korean BBQ, and the creaminess of avocado crema.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 2 tbsp Gochujang
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado crema (see below)
– Sliced green onions, for garnish
– Sesame seeds, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together teriyaki sauce, Gochujang, soy sauce, brown sugar, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the salmon fillets.
4. Grill the salmon for 4-5 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled salmon, avocado crema, green onions, and sesame seeds.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/4 cup sour cream
– 1 tsp lime juice
– Salt, to taste
Mix all ingredients together until smooth. Use immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Korean-Style Lamb Kogi Tacos with Mint Yogurt
A fusion twist on traditional tacos, this recipe combines the bold flavors of Korean kogi (Korean-style BBQ) with the freshness of mint yogurt. Savor the sweet and spicy harmony in every bite!
Ingredients:
– 1 lb lamb shoulder or neck, thinly sliced
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp ground ginger
– 1/4 cup green onions, thinly sliced
– 8-10 corn tortillas
– Mint yogurt (see below for recipe)
– Kimchi slaw (store-bought or homemade), for serving
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger. Add lamb slices; marinate for at least 2 hours or overnight.
2. Preheat grill or grill pan to medium-high heat. Remove lamb from marinade; cook for 3-4 minutes per side, or until caramelized.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with grilled lamb, green onions, and mint yogurt. Serve with kimchi slaw on the side.
Mint Yogurt:
– 1 cup plain Greek yogurt
– 2 tbsp chopped fresh mint
– 1 tsp honey
– Salt, to taste
Combine ingredients; refrigerate until ready to serve.
Summary
Get ready to spice up your taco game with these 18 bold and mouthwatering Kogi Taco Fusion Delights! From classic Korean BBQ beef to spicy shrimp, vegan bulgogi mushrooms, and cheesy kimchi queso, this collection has something for every taste bud. With a range of flavors from gochujang glaze to sriracha mayo, mango salsa to mint yogurt, you’ll find inspiration for your next taco night. Whether you’re a fan of beef, pork, chicken, or plant-based options, these recipes will take your tacos to the next level.
