Entry in progress—B.P.
Kimchi… From A Jar. What to do?
Posted 15 September 2006 - 02:13 AM
those fusioned food pics look soo good! kimchi spaghetti looks really good...hahah~ off topic: i made kimchi quesadillas yesterday...it was sooooooooo goood~
Eat Drink & Be Merry
Monday, January 29, 2007
Korean-Mexican Fusion: Korean BBQ Kalbi Tacos?
What I like best about living in LA is the accessibility to almost any type of food you crave. The SGV is home to many cantonese, chinese and taiwanese establishments. Little Tokyo and the South Bay are home to delicious japanese food. Thai food in Hollywood, etc. But Koreatown has to be one of the largest ethnic enclaves in Los Angeles. Within Koreatown, there’s also a growing population of Latinos. Mmm… korean food and mexican food - such good stuff.
I regularly eat bulgogi burritos and kimchi quesadillas at home. They’re addictive!
4/06/2007 8:35 PM
Chowhound - Home Cooking
Some Things to do With Kimchi
This is gonna sound gross and I was hesistant to even try it, but Kimchi Quesadillas are weirdly addictive.
Brie and kimchi sandwiched in tortillas and BBQ’ed.
Try it, the neither flavour cancels the other and it’s a nice snack.
By chocabot on Jul 17, 2007 10:04AM
Sunday, February 8, 2009
A Night Out with the Hottest Taco Truck in So Cal - Kogi Korean BBQ-To-Go!
Jeez, you waited almost a hour for these tacos? I guess I got lucky with no wait at 1AM in the morning on Abbott Kenney.
I don’t know how I would rate these tacos. Would I say they’re overrated? Ya. Even though Kogi is pretty good, for some reason, I’d rather hit up a Mexican Roach Mobile and pay $1-1.25/taco without the wait. I actually prefer some lengua/cabeza/etc over these Korean bbq meats. Plus, I ordered the Kimchi Quesedilla for $5. Totally NOT worth it. To me, it was like eating kimchi jun at a Korean restaurant (not a good version of the pajun) with cheese.
I think this will be a fad, but we’ll see. Happy eating!
February 10, 2009 2:14 AM
kogi taco truck hype
2/26/2009 Ayelet “Peacock Head” I. says:
Honestly, the kimchi quesadilla sounds good to me but I’m not fucking stalking a taco truck. You’re there when I’m drunk and hungry, cool, otherwise I’ll just go home and pass out or have some cornflakes man.
2/26/2009 Tyson “Vettel 2010 F1 Champion” L. says:
and btw, their kimchi quesadilla had my breath kicking all night. i feel sorry for veronica and CJ and Jess for having to stand near me.... kimchi and cheese. who knew… your fiance’s mom i bet huh.
3/27/2009 Tyson “Vettel 2010 F1 Champion” L. says:
did you try the kimchi quesadilla? its pretty much the epitome of fusion korean-mexican. and darn good.
This photo was taken on February 28, 2009 using a Nikon Coolpix P5100.
So Much Fun It Hurts...
Friday, March 6, 2009
Kogi Korean BBQ taco truck makes me succumb to the Twitter monster
Their tofu, bbq chicken, spicy pork, and even the unexpectedly good kimchi quesadilla makes the long line waits worth it. Join the hype. Your mouth will thank you.
Sunday, March 8, 2009
i went to alibi room last week. the shit!
they have vegan and veggie options. they also have korean beer.
what to try :
korean spiced french fries
Gourmet On the Go: Good Food Goes Trucking
By Joel Stein Monday, Mar. 29, 2010
Every movement needs a creation myth, and the gourmet-food-truck movement has a really good one. In 1996, Roy Choi, a law-school dropout and a general disappointment to his Korean-immigrant parents, was watching the Food Network one afternoon, eating Cheetos while coming down from some serious drugs, when suddenly Emeril Lagasse started talking directly to him.
Choi, who does his proselytizing from a fleet of culinary clunkers, became the leader of this movement not just by creating a whole new cuisine--a mashup of Korean and Mexican food that has given rise to short-rib tacos and kimchi quesadillas--but by dishing out punk attitude.
Tuesday, May 26, 2009
10 trends we might see in restaurants in the near future
By Kate Leahy, Senior Associate Editor—in Restaurants and Institutions, 5/21/2009 9:18:00 AM
Kimchi quesadillas 1. Korean/Mexican fusion, the next big thing.
Already popular among street-food savvy eaters in Southern California, the kimchi quesadillas served by the team from Kogi, a mobile Korean barbecue concept in Los Angeles, demonstrated how well Korean and Mexican flavors meld together.
Wednesday, August 26, 2009
(makes 1 quesadilla)
2 strips bacon (cut into 1 in pieces)
1/4 cup kimchi (drained and chopped)
2 handfuls cheese (grated, I used a combination of cheddar and jack)
1. Cook the bacon and set aside retaining the grease.
2. Saute the kimchi in the bacon grease until it starts to caramelize, about 10 minutes.
3. Melt a touch of butter in a pan.
4. Place a tortilla into the pan and swirl around in the butter and set aside.
5. Place the second tortilla into the pan and swirl around in the butter.
6. Sprinkle on half of the cheese onto the tortilla followed by the kimchi and bacon followed by the remaining cheese.
7. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Kogi Korean BBQ-To-Go
Shortrib Kimchi Quesadilla
April 7th, 2010
This old classic was born on a rainy day back in the first few days of Kogi. Someone had called the health dep on us to rain our parade and we had to shut down for 40 minutes while we were inspected. We passed the test, but we felt bad for the people who had stood by and waited with apprehension and anxiety of whether or not we’d serve again. So we decided to give the people something special, and thus, the Shortrib Kimchi Quesadilla was born! Now it’s back again, so get it while it’s here!
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, August 31, 2010 • Permalink