Korean cooking forum topics
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Really fascinating article about Roy Choi in the Wall Street Journal this week. Roy Choi is the guy behind the Kogi Truck craze in LA.
Yeah so what? You say. More media about Korean tacos! But his story is one of a Korean American rebelling against the way Korean Americans measure success, about a dropout who is trying to bring innovative, fine dining to people on the street at McDonald’s prices, and about LA and eating outside in warm weather.
Read it. He is going to the next level – a small restaurant. Still keeping it cheap. He’s got all the press and foodie’s attention now, so it should be successful. I wish him the best.
I think he should put Powerplantop’s hot dog with kimchi and cheese on the menu.
Pure_Hapa: You even admitted that cheese does not belong on a hot dog!!! LOL
From the article:
“Mr. Choi’s signature taco is made with beef short ribs marinated in soy sauce, sugar, mashed pears and kiwi, and then wrapped in corn tortillas and topped with onions, cilantro, cabbage and a secret, 21-ingredient sauce. It costs $2.”
I think it’s fantastic to have more Americans exposed to Korean food. However, I have an issue with cilantro in this dish. I certainly understand fusion food. I have never seen cilantro in any Korean recipe. Seems to me this is too much of a diversion.
The taco shell doesn’t bother me, it’s bland, wouldn’t change the taste very much.
I doubt anything on Choi’s menu will be adhering to any “authentic” notion of Korean food, since his Kogi trucks don’t do that. It starts with “Fusion” then all heck breaks loose and you have OkiDog stands in Los Angeles. Now, what cuisine does OkiDog cuisine fall under? And who cares, as long as it’s delicious?
At my favorite Japanese Izakaya (pub that sells small dishes), Musha, you can order “Udon Vongole” – udon noodles in a garlicky buttery sauce with mushrooms and clams. And French baguettes stuffed with seafood and cheese bechamel. Again, is it “authentic”? Are Japanese people getting their panties in a wad over it? Actually they line up outside the joint.
If you truly understood what fusion means, you would not be having an issue with the cilantro. It’s not Korean food – it is food that is influenced by Korean food.
Besides, so Choi was born in Korea and cooks Korean-influenced food. Does that mean he belongs in a box and he is not allowed to step out of it? I’m sure he would beg to differ.
Jim, I’ve never even tried hot dog with cheese – I shudder at the thought. I only like hot dogs with mustard and sometimes sauerkraut. Never ketchup, never cheese. But maybe I’ll try your recipe someday! By the way, on Youtube I am MajorDudette. I tried a couple of your fusion-y recipes! I want to try your canned biscuit method to make cha-siu bao or Cooking with Dog’s nikuman. Think the authenticity police will arrest me?
So far they have have not arrested me and you have seen some of things that I have done. Now that I know who you are I will send you a get out of food jail for free card. But the ajumma’s do limit how many are floating around.
At first I did not think that kimchi and cheese would work. For me cooked kimchi and mild cheese does work. Not such a big fan of sharp cheese and kimchi. I love shap cheeses but the combo, not so much. Mandu pizzas using Ssamjang for sauce topped with Kimchi, Mozzarella and Pepperoni were a big hit at my house.
My wife took a long time to warm up to cilantro. But then she started eatting Pho for lunch with her friends once a week. Now for Pho she wants cilantro. She will even use 꼬리곰탕 stock to make her own “Pho” and put cilantro in it.
My Taiyaki pan has arrived, what will I put in there…..
One thing I did that did not go over so well with my wife was I put lamb in Jumuk Bap 주먹밥. She watched me make them but did not know the ground meat was lamb. She did eat some but she was not a fan. For me with my Jangban Guksu sauce they were great. But getting the sauce from my wife was hard.
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