Roy Choi

I knew we needed a salsa.

And then I was just like, okay, that salsa, it needs dried chilies and needs to taste like...

tacos salsa roja but then I wanted to taste like the first vinaigrette and bite that you get at a Korean barbecue then I was thinking you know it has to have a little bit of a mole feel but the mole could be gochujang which is fermented bean paste and then these could all come together there's an acidity but the acidity is not just lime it can be rice vinegar and then there's a nuttiness that's

Not peanuts, but it could be sesame.

So it was like all these things coming together.

Get a few hungry listening to this.

And then it just happened.

It was just flowing.

And then it was one of those things where you knock it out on the first try.

You know, we stuck the landing on the first shot.

So doing all that, we were doing it in an apartment kitchen in Koreatown.

And then I made the sauce.

I made the marinade.

We came up with the vinaigrette.

We cooked the beef.

We chopped it.

Before even anyone tasting it, I just put the first taco together.

There were like four of us in the room, gave everyone a taco.

We took a bite and we're just like, fuck, this is crazy.

Fucking got it.