Wednesday, August 4, 2010

The Korean Taco Has Gone Mainstream, but KOGI IS STILL KING

Yup, the secret is out.  What started out as a cool, out-of-the-box food idea has spread like wildfire over the past year and a half...Korean tacos have hit the mainstream.

The New York Times did a recent article on the subject, as did the Dallas Morning News, the Wall Street Journal and the Seattle Times. Food blogs and magazines have written about them and more and more eateries all over the United States are adding Korean tacos to their menus.  I wrote in an earlier blog post about trying them at Hashigo Sushi, I saw them on the menu at California Pizza Kitchen a couple of nights ago and Baja Fresh made news a year ago when they pilfered the original idea for their menu.  Seoul Station in NYC has them.  So does Hankook Taqueria in Atlanta and numerous food trucks in various cities across the country.

But LA food blog The Great Taco Hunt made a great point in their recent posting Korean Taco FAIL.  There may be a whole lot of tacos being served out there using meat cooked Korean-style, but many if not most of them come off as cheap copies of the original.  Chef Roy Choi's Kogi BBQ recipe is still the king!

We profiled Kogi BBQ last year in episode 105 of BITE ME! the MAN Cooking Show, and have been big fans ever since.  Their tacos seriously rock, plus their sliders, burritos, hotdogs and quesadillas all more than hold their own in the yummy department.  Korean tacos might be popping up all over the place, but we know where to go for the best of the bunch.

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