What happens when you use Korean Bool Kogi to make Carne Asada Tacos? Korean Carne! Thanks to my husband for coining the title and inspiring this culture-fusion dish. Korean Bool Kogi is thinly sliced marinated boneless beef ribs, and Carne Asada translates into grilled meat, so we thought: Why not? The flavors of Bool Kogi pair well with corn tortillas, Pico de Gallo, and creamy avocados. Since this is more of an idea than a recipe, feel free to add your own favorite fixings, from sour cream to chopped green onion.
This easy meal idea comes from our latest Trader Joe’s cookbook, The 5 Ingredient Cookbook.
- 1 (1.5-lb) pkg refrigerated Bool Kogi (Korean marinated boneless beef ribs available in the fresh meats section at Trader Joe’s)
- 8 small corn or flour tortillas
- 4 cups shredded Romaine or iceberg lettuce
- 1 (12-oz) container refrigerated Pico de Gallo or your favorite salsa
- 2 ripe avocados, diced, or some Trader Joe’s ready-made guacamole
- Cook meat in heavy pan over high heat or use grill. Remove from heat and let rest for 2 minutes.
- Meanwhile, heat tortillas (see note below for corn tortillas).
- Cut meat into strips or dice. Divide meat among tortillas. Top with lettuce, avocado, and 2-3 Tbsp pico de gallo. Serve immediately.
Helpful Tip: Corn tortillas are stiff and rubbery until they are heated. An easy way to heat a large number of corn tortillas is to steam them in the microwave. First, separate tortillas from each other. Drizzle 2-3 Tbsp water on a clean kitchen towel. Fan out the tortillas slightly, wrap the towel around them, and heat in microwave for 1 ½-2 minutes. Steamed tortillas will stay warm for 10 minutes.
And a final note for gluten-free eaters: you might be thinking that this recipe sounds pretty gluten free if you go with the corn tortillas, but not so fast… Bool Kogi is not gluten free as it has soy sauce in the marinade. You’ll have to go with another meat or marinade your own Bool Kogi with tamari.