The latest Taco truck to hit the streets of New York

April 22, 2011 3:41:56 PM PDT
Food trucks are a part of dining in New York City, and these days offerings range from Middle Eastern to Austrian, and even burgers to dumplings. The Kimchi Taco Truck features a menu that melds Korean and Mexican cuisine, making an unlikely but inevitable combination.

There are tacos filled with meat that's marinated in Korean flavors, spicy rice cakes topped with queso blanco, Korean bbq nachos, even a riff on a philly cheesesteak and of course the very popular kimchi rice bowls. Chef Youngsun Lee creates his braised pork with a marinade of sugar, pureed apples, onion and garlic purees, hot pepper paste, soy sauce, white wine and water.

Then it's chopped and sautéed and placed on multigrain rice, along with homemade kimchi and pico de gallo.

The truck rolled out a couple of months ago it parks for lunch Monday through Friday in a different neighborhood each day.

Before the truck, co owner Phillip Lee had been a restaurant general manager and he takes a lot of pride in his restaurant on wheels, bringing authentic food right out of a truck. Recipe: Spicy Pork Marinade Ingredients

  • 3 parts gohoojang (spicy Korean pepper paste)
  • 2 parts sugar
  • 1 part garlic puree
  • 1 part onion puree
  • 2 parts apple puree (remove skin first)
  • 2 parts soy sauce
  • 2 parts white wine or sake
  • 2 parts water Method 1. In large bowl, mix ingredients. Let sit for 1 hour. 2. In separate bowl, take thinly sliced pork (or your meat preference) and cover with half the marinade. 3. Massage in marinade with your hands. 4. Place in refrigerator for 3-4 hours prior to cooking. 5. Use remaining half of marinade as a sauce to cook the pork (or your choice of meat) in.

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