Wednesday, January 13, 2010
In the '90s, it was sushi. Then it was Indian. Then Thai. Now, Korean food is making its way into the mouths of Americans everywhere, and becoming the new "trendy" food. Who hasn't seen the Hanes commercial where Charlie Sheen invites Michael Jordan out for Korean BBQ??
One of the people behind this new interest in Korean food is Roy Choi, the Korean chef who made the kogi taco an absolute must eat in L.A., legitimizing truck food and becoming one of the most influential Korean-Americans in 2009, according to Korean Beacon.
Choi is now embarking on a new venture--a stationary restaurant in West Los Angeles which aims at updating the rice bowl. While the name "kogi" will not be used, the concept is similar. Choi envisions new rice bowls with some definite Korean staple ingredients (soft poached eggs, sesame seeds, spinach), mixed with fresh herbs on braised lamb, or steak. He also plans on making these rice bowls affordable, with prices being able to compete with a McDonald's meal.
One prominent Korean-American chef who supports the kogi trucks is David Chang, of New York City's Momofuku restaurants (Momofuku Noodle bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar). Chang put Korean food on the televisions of Americans everywhere by making kimchi on the Today Show as a way to promote his cook book, "Momofuku: The Cookbook," in October 2009.
Chang's cookbook was hailed to be one of the most highly anticipated books of 2009 by the New York Times and he is known for his fusion of Asian and American cuisine, all executed with a French technique.
With these two players making such a huge splash in the culinary world, Korean food was bound to start making an impact on the palate of Amerians.
Kogi Truck: http://kogibbq.com/
Location: you never know....they're always on the move so check their website/twitter to find out!!
Location: various restaurants in NYC, NY
photo credits: Kogi Taco, Korean Beacon; Momofuku Ssam Bar's Bo Ssam with kimchi brussel sprouts, denveater.com