suggestions on how to make Kogi taco at home?
I have a friend coming over for dinner next week and he is begging me to try to replicate a Kogi taco.
I've read about all over the place - but I've never personally tasted one myself. Can any of you home cooks who've actually tasted try to help me break it down?
For example, is the meat a kalbi? or a bulgogi?
Is anything done to the kimchi? (meaning, is it cooked, sauteed? straight out of the jar?)
Is there a raw cabbage slaw with it?
ANY and ALL suggestions will be greatly appreciated!