KOGI short rib tacos are literally one of the only fast foods that we crave on a regular basis…the amazing balance of flavors + textures are a perfect bite. The umami flavors of the bulgogi and the crisp tang of the slaw are really unique when eaten inside a warm corn tortilla. The biggest problem though are the sodium levels + high fat content which make eating them regularly a NO NO. So here’s our revamp to make them healthier while keeping the yumminess. Firstly we’ve switched out fatty short ribs for leaner flank steak. Then we’ve reduced sodium by using low sodium soy sauce + diluting it with water + finally we’ve used stevia as opposed to sugar for the sweetness. Give them a try, you wont be disappointed.
Bulgogi Marinade
3 Tbsp Low Sodium Soy Sauce
3 Tbsp Water
1 Scoop Pure Stevia
1 Asian Pear
2 Cloves Garlic
½ tsp Black Pepper
2 Tbsp Sesame Seeds
Finely mince the garlic + Asian pear. Add the wet ingredients, pepper, stevia + sesame seeds. Mix well together. Place meat in marinade and leave for at least 2 hours, preferably overnight.
Asian Slaw/Salsa
1 Green Cabbage
2 Bunches Green Onions
2 Bunches Cilantro
2 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
2 Tbsp Rive Wine Vinegar
2 Tbsp Lime Juice
1 Scoop Stevia
Finely chop the green onions and cilantro. Mix the wet ingredients and the stevia then heat for 30 seconds in microwave. Add the wet mixture to the chopped greens. Allow to marinade for 30 minutes prior to serving








Calories Carbs Fat Protein Sugar Sodium
Guilt Free Kogi Style Beef Tacos 173 18 5 13 5 401
Guilt Free Kogi Style Beef Tacos NO Tortilla 113 6 4 13 4 398
Actual Kogi Taco 235 30 8 12 2 460