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Eat This: Korean BBQ With the Edge of a Street Taco

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Late last night in Westwood, among the dense maze of housing east of UCLA's campus, was a line, at least an hour's wait for some, of some 500 people waiting to grab some Korean inspired tacos and burritos and maybe the day's special--Kimchi Fried Rice Cake with Egg-Shiso. Meet Kogi BBQ. It's Korean food with the edge of a street taco on a catering truck mixed with the savvyness of Web 2.0 (follow them on Twitter to know their location).

Inside the truck is Chef Roy Choi, who speaks of food like its poetry. After all, Choi graduated at the top of his class at the Culinary Institute of America and has cooked at Le Bernardin in New York, in Iron Chef Michiba's kitchen, at the Beverly Hilton and Rock Sugar Pan Asian Kitchen. But when he heard about an idea of Korean food on a taco truck, he said "sign me up!"

This is guerrilla gourmet at its best. "We're Korean, but we're American and we grew up in LA. It's not a stigma food, it's a representation of who we are," explained Choi on the street last night. "Everything you get in that taco is what we live in LA. It's the 720 bus on Wilshire, it's the 3rd street Juanita's Tacos, the Korean supermarket and all those things that we live everyday in one bite. That was our goal. To take everything about LA and put it into one bite... It's Mexican, it's Korean, it's organic, it's California, it's farmer's market, it's drunk people after midnight."