If you’ve ever tuned to the Food Network or Cooking Channel for more than 10 seconds then I’m sure you’ve seen something about the food trucks that have been taking over the country. Of course, the most popular ones seem to be the taco and torta (sandwich) trucks that are all too common near construction sites, but there is also a big fusion movement going on in the food truck industry. One of the most common is the mix of Korean and Mexican influences that, to my knowledge, was started in L.A. by Kogi BBQ but can be found in many other locations today. Here in Durham, NC, we have the Bulkogi (sic) Truck (twitter: NCBulkogi) though I have not had the pleasure of trying their food yet.
The idea of using Korean (or any Asian) flavors to marinate the meat and toppings sounds like a winner to me. I did some research as to what the most common toppings for a Korean taco would be and, through multiple sources, found that cabbage, raw onions, cilantro, sesame seeds, lettuce, and hot chili paste were the most prevalent. Since I was trying to make something simple and that my wife would enjoy (she’s . . . → Read More: Korean (Bulgogi) Tacos
