Re: Roy Choi in the Wall Street Journal

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.