Roy Choi's Kogi Short Rib Tacos

Ingredients

• 1 lb of LA-style (flanken-cut) beef short ribs

For the marinade

• ½ small onion, 2 cloves of garlic, and 1 tsp ginger
• ½ cup orange juice, ¼ cup sugar (or a mix of sugar and mirin), and ¼ cup apple juice
• ½ cup soy sauce and 2 T sesame oil.
• 1 T Gochujang (Korean chili paste).

For the cilantro-onion relish

• ½ medium white onion, finely chopped
• ¼ cup finely chopped fresh cilantro leaves and stems
• Juice from ½ of a lime (about 1 tablespoon)
• Kosher salt or coarse salt, to taste
• Freshly ground black pepper, to taste

For the scallion slaw

• Kogi vinaigrette, to taste
• 6 scallions, trimmed and sliced into thin strips on the diagonal
• ½ cup thinly sliced green cabbage
• ½ cup thinly sliced romaine lettuce
• Pinch of kosher salt or coarse salt
• Pinch of freshly ground black pepper
• Salsa verde, to taste
• Neutral oil (such as canola, grapeseed, or vegetable oil), to coat the pan
• 8 4½-inch corn tortillas
• Lime wedges, for serving

Steps

1. Marinade Instructions:

2. Puree all ingredients in a blender until smooth. Marinate the ribs for at least 6 to 12 hours.

   Make the cilantro-onion relish:

3. In a medium bowl, combine the onion, cilantro, and lime juice and stir.

4. Season the mixture with salt and pepper to taste and set the bowl aside.

   Make the scallion slaw:

5. If you have not done so already, prepare the Kogi vinaigrette according to the recipe instructions.

6. In a medium bowl, combine the scallions, cabbage, and lettuce and season with salt and pepper.

7. Add a few big spoonfuls of the Kogi vinaigrette, and gently toss the slaw. Add more Kogi vinaigrette as needed. Dress the slaw generously so that there is a small pool of dressing at the bottom of the bowl.

   Make the tacos:

8. If you have not done so already, prepare the salsa verde according to the recipe instructions.

9. Drizzle just enough oil to lightly coat the surface of a large skillet or griddle set over medium heat.

10. Add the tortillas (work in batches if your cooking surface can’t accommodate all 8 at once), and cook them for about 30 seconds, or until they’re soft and pliable and just starting to crisp. Flip the tortillas and repeat.

11. Group the tortillas in stacks of two, and move them to the edge of the skillet or griddle; alternatively, place them on a plate and cover them with a towel to keep them warm.

    This is the secret Roy Choi shares on shows like Bourdain's and his own MasterClass:

12. 1. The First Sear: Grill the marinated short ribs over high heat until they are charred and caramelized.

    2. The Cut: Remove the bones and chop the meat into small, bite-sized pieces.

    3. The Second Sear: This is the pro move—toss the chopped meat onto a hot, oiled griddle (or cast-iron pan) just before serving. This crisps up the edges of every single piece of meat.

13. To serve, stack 2 tortillas on a plate and top them with the BBQ kalbi or BBQ mixed vegetables.

14. Spoon the salsa verde over the meat or vegetables.

15. Layer on the cilantro-onion relish, and top the taco off with the scallion slaw. Serve with lime wedges, and eat immediately.

Notes