The Feed first look: Kimchi Taco Truck

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  • Photograph: Paul Wagtouicz

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    Kimchi Taco

  • Photograph: Paul Wagtouicz

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    Kimchi Taco

  • Photograph: Paul Wagtouicz

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    Kimchi rice cakes

  • Photograph: Paul Wagtouicz

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    Kimchi chicken rice bowl

  • Photograph: Paul Wagtouicz

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    Kimchi steak taco

  • Photograph: Paul Wagtouicz

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    Youngsun Lee

Photograph: Paul Wagtouicz

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Kimchi Taco

Korean and Mexican flavors may be the mash-up of the moment. When Phillip Lee and Youngsun Lee debut the Kimchi Taco truck on Jan 17th, they will be the second roving operation to bring the strangely simpatico pairing to New York (Korilla BBQ opened in the fall). Youngsun Lee's serious kitchen cred—he cut his teeth at Momofuku Noodle Bar and Annisa—comes through in the 11-item menu, which plugs Asian ingredients into an eclectic mix of eats: tacos, "kim-cheesteaks," tofu-edamame falafel, and bowls stuffed with rice, vegetables and pico de gallo. Although these combinations are cutting-edge, the kimchi found in all of the dishes is more traditional—it's made from Youngsun's grandmother's recipe, and uses pepper flakes from her farm in South Korea. twitter.com/kimchitruck (kimchitacotruck.com)

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