There was a lot of buzz last week about the New York Times article about the new wave of Korean taco shops popping up as a result of Kogi Truck’s success. Well Roy Choi of Kogi Truck fame should realize that imitation is the greatest form of flattery. Korean Taco Trucks and Korean tacos are popping up on menus across America, but the real question is if it’s really a way for Korean food to become mainstream by going fusion. Korean food is still considered exotic so how can Korean food become more accepted like sushi and Thai food? Perhaps these fusion tacos (Mexican/Korean) introduces the flavors of Korean food which will ultimately pave the way for adopting the other delicacies that are popular like the tried and true kimchi. You can ask different Koreans and you’ll get different opinions on the possible mass acceptance of Korean food equal to other Asian cuisines but only time will tell. At least Korean tacos are a good start.
Read the full article at the NY Times.