This summer ready galbi taco is complete with spicy gochujang mayo, tangy pickled onions, and a sweet mango salsa.
Korean-Mexican fusion was first started in Los Angeles and became widely popularized by the famous Kogi Korean BBQ. Their unique and delicious combinations of Korean and Mexican cuisine quickly took notice through social media. Unfortunately, I never had the chance to try their Kimchi Quesadilla or Spicy Pork Tacos, but I have tried Korean tacos inspired by their menu and have also recreated some of Chef Roy Choi’s recipes at home.
There is no set recipe for what a galbi taco entails. These ingredients here are simply ones I like to use and, hopefully, ones you will also enjoy. While I admit this recipe and the handful of toppings I use is not very reflective of authentic Mexican tacos, I will say that these toppings, nevertheless, complement and enhance the flavor of the galbi.
Galbi Taco Toppings
I tried to keep the ingredients relatively simple while touching all the flavor profiles. There’s one spicy ingredient (gochujang mayonnaise), one tangy (pickled red onions), and one sweet ingredient (mango salsa). The galbi, of course, is the savory component.
I particularly like the mango salsa with the galbi. The sweetness pairs well with the savory meat. And the juice from the mango adds a burst of refreshing flavor in each bite. The sweetness from the mangos is balanced out by the pickled onions. And the gochujang mayonnaise adds a subtle kick of spice.
Galbi from the freezer
I like to make these tacos when I have some uncooked galbi saved in the freezer. I just let it thaw in the fridge the day before cooking. This saves time and lets you focus more on just prepping the taco toppings.
Hope you enjoy!
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MISE EN PLACE
If you make this Galbi taco I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
- 6 corn tortillas
- 3 slices galbi, cooked
Pickled Red Onion
- ½ red onion, thinly sliced (½ medium sized onion)
- ½ cup hot water
- ¼ cup apple cider vinegar
- ½ tbsp coconut sugar
- ½ tsp salt
- 3 tbsp mayonnaise
- ½ tsp gochujang
- 1 tsp coconut sugar
- 1 cup mango, chopped (about ½ mango)
- 1 ½ tbsp lime juice
- ½ tbsp chopped cilantro
- ⅛ tsp garlic, crushed (about 1 clove)
- pinch salt
- cilantro, chopped
- queso fresco, crumbled
Pickled Red Onion
- Mix the hot water, apple cider vinegar, coconut sugar, and salt in a small bowl.
- Add the sliced red onion to the bowl, and stir it around a bit to ensure that all of the onion slices are well and evenly soaked.
- Set aside at room temperature for 1 hour before use.
- Add the mango, cilantro, lime juice, garlic, and a pinch of salt to a bowl.
- Stir the ingredients together.
- Let it rest in the fridge for 15 minutes before serving.
- Mix the mayonnaise, gochujang, and sugar together in a small bowl.
- Set aside.
- Cut the galbi into bite sized pieces.
- Heat the tortillas one at a time on a preheated skillet over medium heat for 30 seconds each side.
- Plate the tortilla, and top with galbi, gochujang mayo, pickled onion and mango salsa.
- (optional) Garnish with fresh cilantro and crumbled queso fresco.