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Mixis Living Food/Fusion

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Kogi Korean BBQ is a fleet of five fusion food trucks in Los Angeles famous both for their combination of Korean with Mexican food and also for their reliance on Internet technology, especially Twitter and YouTube, to spread information about their offerings and locations. Highlights of typical fare include Spicy Pork Tacos, Kimchi Quesadillas and Short Rib Sliders. Its owner/founder, Mark Manguera, a Filipino-American, married into a Korean family and was inspired to combine Mexican and Korean food as a result.


4-5 pounds of flanken-style short ribs

4-inch corn tortillas, 1 bag (at least 40)

Kalbi Marinade

(for 4-5 lbs of short ribs)
1½ cups soy sauce

¼ cup sugar

¼ cup honey

¼ cup sesame oil

8-10 cloves of fresh garlic, crushed

6 large green onions, roughly chopped

1 Asian or Korean Pear (½ roughly chopped, ½ sliced then mashed by hand)

Toasted sesame seeds

Combine all ingredients except meat in a bowl and mix well. In a one gallon Ziploc bag, combine meat and marinade. Let sit for 24-36 hours, flipping over the bag every 12 hours or so to ensure the marinade is distributed evenly.

Kogi BBQ Sauce

 3 tbsp sugar

2 tbsp gochujang (Korean fermented hot pepper paste)

2 tbsp soy sauce

2 tsp sesame oil

1 tsp rice vinegar

Sriracha to taste (optional)

Whisk together all the ingredients. If desired, add Sriracha a few drops at a time to the sauce until it’s hot enough, put sauce in a squeeze bottle to make taco assembly more efficient.

Cilantro-Onion Relish

½ red onion, minced

1 tsp rice wine vinegar

1 tbsp cilantro

Juice of 1 lime

Pinch or two of salt

Add onions and rice wine vinegar in a bowl. Allow to sit for about 5-10 minutes. Drain and rinse. Add rest of ingredients to onions and stir to combine.

Napa/Romaine Slaw with Chili-Soy Vinaigrette

2 cups Napa cabbage, shredded

4 cups Romaine lettuce, shredded

¼ cup soy sauce

2 tsp rice vinegar

1 clove garlic, peeled and minced

2 small jalapenos, seeded and minced

1 tsp minced fresh ginger

Whisk together the soy, vinegar, garlic, jalapenos and ginger and set aside. Combine Napa and Romaine in a bowl until mixed well. You should have a nice green/white color contrast. For best results, divide slaw into batches and dress each batch as needed so that the greens don’t get soggy.