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The four Ks of Korexican cuisine

Posted at 12:00 pm, November 13, 2013 in Food & Drink
© Kome

Truckloads of food trends start life on the street food scene these days, and the Korean-Mexican mash-up currently doing the rounds is no exception. Started by Kogi Korean BBQ-to-Go in LA – where both cuisines are well established – popular Korexican dishes (as we like to call them) include burritos and tacos stuffed with spicy Korean pickles and sauces, plus barbecued, marinated meats.

One of the first on the scene in London was Kimchinary, which serves its signature burritos with fried rice laced with own-made spicy Korean cabbage pickle (kimchi), bulgogi-style slow-braised ox cheek, and a decent glug of Korean chilli paste at Kerb King’s Cross each Friday.

© Kimchinary

But Kimchinary’s got competition from a whole host of other eateries beginning with a K. Kome is running a series of LA street-food suppers at the Dead Doll’s House in Hoxton, from November 20-23. On the menu are kimchi quesadilla, fries with sweet soy sauce marinated beef (bulgogi) and corn tortillas with barbecued brisket, Korean chicken, or sticky pork belly, among other things. Book tickets (£25 per person) here.

© Kome

Others waving the flag for East-West fusion are Korrito, who often pop up at the Real Food Market in Southbank Centre Square with more Korean burritos.

If you’re after something more American, then visit the current residents of the Black Heart pub in Camden – Kimchi Cult for kimchi burgers, bulgogi fries and Korean fried chicken, or head to K’d-up fast-food spot Jubo in Shoreditch for bulgogi subs and more KFC. Celia Plender

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