The latest rage on the streets of LA is a Korean taco truck by the name of
Kogi BBQ. Click the link and tell me if it doesn't make you salivate and want to stalk the truck all over LA County.
Alas, I no longer live in LA and don't know when I'll be there again, so Saturday night I whipped up some Korean-influenced tacos of my own. Because we had a vegetarian amongst us, the choices included tofu as well as bulgogi and tripe along with kimchi, tomato salsa, and red chili dressing. My efforts were not successful enough to quench a Kogi craving; instead, now I want to try the real deal even more!
One of the sides we had was a kimchi pancake. I sort of winged it based on what I remembered from what people have told me and what I've seen on the web, but it was a little doughy in the center and not crisp around the edges. I think the batter needed more flour and oil. Anyone want to help me out here? It was nice with ponzu and sesame seeds though.
Alas, I no longer live in LA and don't know when I'll be there again, so Saturday night I whipped up some Korean-influenced tacos of my own. Because we had a vegetarian amongst us, the choices included tofu as well as bulgogi and tripe along with kimchi, tomato salsa, and red chili dressing. My efforts were not successful enough to quench a Kogi craving; instead, now I want to try the real deal even more!
One of the sides we had was a kimchi pancake. I sort of winged it based on what I remembered from what people have told me and what I've seen on the web, but it was a little doughy in the center and not crisp around the edges. I think the batter needed more flour and oil. Anyone want to help me out here? It was nice with ponzu and sesame seeds though.
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