Discover the Secrets of California Dairy: Chef Sam Kim’s Beef Taco Recipe Revealed!

Translation result “It wouldn’t be an exaggeration to say half of my cooking DNA came from the U.S.,” Chef Sam Kim said. “California dairy pairs perfectly with Korean tastes and is prized for its smooth, mild profile.”

Star chef Sam Kim made the remark at a joint media event hosted by the California Tourism Board and the California Milk Advisory Board at the Four Seasons Hotel Seoul in Jongno. He credited his years in the U.S. with exposing him to a wide mix of people, ingredients, and food cultures all at once. The event aimed to showcase the quality of California dairy and share accessible recipes that highlight those ingredients.

At the demo, Chef Sam Kim—who spent a decade building his career in California—walked the audience through a beef taco recipe. He calls California his “second home” and shared how local ingredients and street-food culture shaped the dish he presented.

“I’d often grab tacos after a long late-night shift,” he said. “Standing in front of a food truck, starving, is how I fell in love with tacos.”

All the cheeses used in the demo were certified by the CMAB. Monterey Jack traces back to Spanish-style cheesemaking by Franciscan monks in 18th-century California and is known for its gentle, clean flavor. Colby Jack is a marbled blend of yellow Colby and white Monterey Jack.

“Monterey Jack isn’t salty, so you can use it generously without overpowering the dish,” Chef Sam Kim said. “It melts beautifully, making it ideal for casual family meals. I remember a Spanish friend’s mom grating Monterey Jack onto a tortilla and pan-frying it—so simple and so good.”

Chef Sam Kim’s beef taco method breaks down into three easy steps. First, marinate top sirloin with cilantro, jalapeño, onion, olive oil, soy sauce, gochugaru (Korean chili powder), garlic, and sugar for at least 30 minutes, then pan-sear. He recommends adding a splash of the jalapeño pickling liquid for brightness and says cumin is optional depending on your taste.

Second, make the cheesy tortilla. Grate plenty of Colby Jack over a thin corn or flour tortilla, cover with another tortilla, and toast both sides over low heat for about 2–3 minutes per side until the cheese melts and the two tortillas stick together.

Finally, top the grilled tortilla with the cooked beef and finish with avocado, sour cream, cilantro, and a squeeze of lime. If sour cream feels unfamiliar, Chef Kim suggests plain yogurt or even ranch dressing as easy swaps. For an extra hit of cheesy goodness, grate a little more cheese over the assembled taco.

The California Milk Advisory Board (CMAB), which partnered with the California Tourism Board for the event, was established in 1969 and is now the largest agricultural marketing organization in the U.S. CMAB promotes dairy globally through the “Real California Milk” certification mark, including in Korea.

California ranks first in the U.S. for production of milk, butter, ice cream, and nonfat dry milk, and ranks second for cheese and yogurt. The certification mark is only awarded to products made with 100% California milk, and CMAB says it serves as a trusted signal for consumers worldwide.

Yoon Hyun-jung, deputy director of the California Milk Advisory Board, explained, “Because the U.S. is vast, raw milk can travel long distances. We only allow the mark on products made from fresh milk supplied from a single region within a short time frame.” She added, “When shoppers see the mark in stores or online, they can be confident the product uses 100% California milk.”