Posted on 04 September 2010. Tags: Ark Chinese Restaurant, Delilah Snell, Eat Real Festival, garnish, Gordon Xiao, Guy Fieri, Jack Birdsall, kimchi, kimchi jjigae, Korean bbq, Korean taco trucks, Korean tacos, lai min, melon carving, MoGo BBQ, Namu, noodle pulling, Project Small, San Francisco Bay Area, San Francisco dining, Seoul on Wheels, watermelon
Chef Gordon Xiao of Ark Chinese Restaurant in Alameda making pulled noodles. (Photo by Jeff Quackenbush)
Among the more than 80 caterers, mobile and brick-and-mortar restaurants and food-related vendors at the second annual Eat Real Festival in the San Francisco Bay area were two Korean “taco trucks,” a nouveau hanshik restaurant, a ramen restaurant serving kimchi and a food-preservation specialist teaching how to pickle the popular version of it.
Did I mention the live demonstration of making Chinese pulled noodles (lai min)?
Intensely craving some Korean yumminess, I attended the festival, held Aug. 27 to 29 at Jack London Square in Oakland, Calif., to snack on selections from Santa Clara-based MoGo BBQ and Seoul on Wheels of Emeryville. Reviews of those rolling restaurants will be posted in coming days.
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Posted in Food
Posted on 23 July 2010. Tags: Calbi Fusion Tacos and Burritos, Kogi BBQ, Korean food, Korean street food, Korean taco, MoGo BBQ
Credit: systemf99 on Photobucket
Written by Taeyang Yoon
Korean taco trucks are part of the growing assortment truck-based cuisine, offering a simple fusion of Korean-style marinated meat with Mexican tacos. Although, it’s not as simple as just replacing taco meat with Korean barbecue.
Privately owned Kogi BBQ was the first Korean taco truck and it now operates four trucks in the Los Angeles area. Calbi Fusion Tacos and Burritos, started last year and is now owned by Baja Fresh Mexican Grill, operates arguably the largest fleet of Korean taco trucks in the U.S., with six trucks in Los Angeles and active interest in franchisees.
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