A colleague of mine sent me this article about how much of a business kimchee is generating by combining into a Mexican taco/burrito. It sure seems to be popular!
As the sun begins to sink behind the Santa Monica Mountains and the northbound traffic thickens on the 405 freeway, the hungry refresh their browsers.
After obsessively checking the Twitter postings of the Korean taco maker to see where the truck will park next, they begin lining up — throngs of college students, club habitués, couples on dates and guys having conversations about spec scripts.
And they wait, sometimes well beyond an hour, all for the pleasure of spicy bites of pork, chicken or tofu soaked in red chili flake vinaigrette, short ribs doused in sesame-chili salsa roja or perhaps a blood sausage sautéed with kimchi, all of it wrapped in a soft taco shell.
The food at Kogi Korean BBQ-To-Go, the taco vendor that has overtaken Los Angeles, does not fit into any known culinary category. One man overheard on his cellphone as he waited in line on a recent night said it best: “It’s like this Korean Mexican fusion thing of crazy deliciousness.”
I wish they had this during my school years. We all be smelling like kimchees. Aigu, aigu… LOL.
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