Day 9: Los Angeles - Korean-Mexican Fusion Tacos

Our westward journey concludes in Los Angeles, where food trucks sparked a revolution and two immigrant cuisines collided to create something entirely new.

The Food Truck That Changed Everything

In 2008, chef Roy Choi launched Kogi BBQ, a food truck serving Korean-Mexican fusion tacos. What seemed like a crazy idea—Korean BBQ short ribs in a tortilla?—became a phenomenon that redefined LA dining and launched the modern food truck movement.

This is LA in a taco: Korean and Mexican immigrant communities meeting in the city's creative melting pot, resulting in something neither traditional nor inauthentic—just delicious and undeniably Los Angeles.

The Recipe: Kogi-Style Korean Short Rib Tacos

Serves: 4 | Prep Time: 30 min (plus 4 hours marinating) | Cook Time: 15 minutes

Ingredients

For the Korean Short Ribs (Galbi):

• 900g (2 lbs) flanken-cut short ribs (thinly sliced across bones)
• 120ml (½ cup) soy sauce
• 60ml (¼ cup) brown sugar
• 45ml (3 tbsp) sesame oil
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 Asian pear, grated (or regular pear + 1 tbsp sugar)
• 2 green onions, chopped
• 1 tbsp sesame seeds
• Black pepper to taste

For the Kimchi-Cilantro Salsa:

• 240g (1 cup) kimchi, chopped
• 60g (½ cup) fresh cilantro, chopped
• 1 jalapeño, minced
• 2 tbsp lime juice
• 1 tbsp kimchi juice (from jar)
• Pinch of sugar

For the Gochujang Mayo:

• 120g (½ cup) mayonnaise
• 30g (2 tbsp) gochujang (Korean chili paste)
• 1 tbsp lime juice
• 1 tbsp honey
• 1 clove garlic, minced

For Assembly:

• 12-16 small corn tortillas, warmed
• 1 cup shredded napa cabbage
• 2 green onions, thinly sliced
• Sesame seeds for garnish
• Lime wedges

Instructions

Marinate the Short Ribs (4 hours ahead or overnight):

1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, sesame seeds, and black pepper.

2. Add short ribs and turn to coat thoroughly. Cover and refrigerate 4 hours minimum, overnight ideal.

Make the Toppings:

1. Kimchi Salsa: Combine chopped kimchi, cilantro, jalapeño, lime juice, kimchi juice, and sugar. Refrigerate until serving.

2. Gochujang Mayo: Whisk together mayo, gochujang, lime juice, honey, and garlic until smooth. Adjust spice level to taste.

Grill the Short Ribs:

1. Remove ribs from marinade. Pat off excess marinade (leave some on, but not dripping).

2. Heat a grill or cast iron grill pan to high heat.

3. Grill short ribs 2-3 minutes per side. They cook fast because they're thin—you want charred edges but tender meat.

4. Remove from heat and let rest 5 minutes. Slice into bite-sized pieces, cutting around the bones.

Warm the Tortillas:

Char tortillas directly over a gas flame or in a hot dry skillet until lightly blistered. Keep warm wrapped in a towel.

Assemble the Tacos:

1. Double up tortillas (two per taco for structure).

2. Layer: shredded cabbage, sliced short rib, kimchi salsa, drizzle of gochujang mayo.

3. Garnish with green onions and sesame seeds.

4. Serve with lime wedges.

Chef's Notes

Flanken vs. English Cut: Flanken-cut short ribs are sliced thinly across the bones (you'll see small bone pieces in each slice). This is traditional for Korean BBQ and cooks quickly. English cut won't work for this recipe.

The Pear Secret: Asian pear contains enzymes that tenderize meat AND add subtle sweetness. It's a Korean BBQ staple. Regular pear + sugar works in a pinch.

Grill Alternative: No grill? Use a broiler on high for 3-4 minutes per side, watching carefully to prevent burning.

Make Ahead: Marinate ribs overnight for maximum flavor. Salsas and mayo can be made 2 days ahead.

Double Tortillas: LA taco shops always double up corn tortillas. It prevents tearing and adds texture.

Customize Heat: Adjust gochujang in the mayo and jalapeño in the salsa to your spice preference.

Why This Meal Represents Los Angeles

LA is the world's most successful experiment in multiculturalism, and its food scene proves it. Korean-Mexican fusion wasn't born from a chef trying to be clever—it emerged organically from neighborhoods where Korean and Mexican communities lived and worked side by side.

Roy Choi didn't invent fusion, but he showed how American the Korean-American and Mexican-American experiences are—separate yet overlapping, traditional yet innovative. That's the LA story in a taco.

The Food Truck Revolution

Before Kogi, food trucks sold hot dogs and ice cream. Kogi proved food trucks could serve restaurant-quality food and build cult followings through Twitter (this was 2008). Suddenly, LA was a food truck city, and the model spread nationwide.

Today, LA's taco scene blends Korean, Japanese, Filipino, Persian, and countless other influences. But Korean-Mexican fusion started it all.

LA's Taco Diversity

Don't miss LA's other taco traditions:

• Tijuana-style: Carne asada with fresh tortillas
• Birria: Slow-cooked goat/beef, consomé for dipping
• Fish tacos: Baja-style battered or grilled
• Al pastor: Spit-roasted pork with pineapple

Pairing Suggestions

• Beer: Mexican lager with lime or Korean Hite
• Cocktail: Michelada or Soju cocktail
• Non-alcoholic: Horchata or Korean barley tea

Related Recipes

Explore more LA fusion favorites:

• Japanese-Peruvian Tiradito
• Filipino-Mexican Tocino Burrito
• Vietnamese Banh Mi Burger

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Next Stop: Tomorrow we leave the mainland and fly to Honolulu for traditional Hawaiian cuisine. Day 8: Kalua Pork and Lomi Lomi Salmon await!

This is Day 7 of our 80-day culinary journey. Follow the complete series here.