Spicy Pork
November 24th, 2008Spicy and sweet, but all attitude. Our pork first is chopped and is marinated with sweet and spicy flavors. It has so much kick, you’d think that you were running a Korean BBQ in your mouth.
All out tacos are topped with:
- sesame-chili salsa roja
- julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette
- cilantro-green onion-lime relish
- crushed sesame seeds
- sea salt
- garnished with lime wedge, orange wedge and red radish wedge
@KOGIBBQ ON TWITTER
January 13th, 2009
i would like to know about this business and let me know if i can have agency
January 25th, 2009
I’m Korean, and live in Korea
in Korea there are no food like that Kogi
the cook said this is Korean style PoJangMaJa (포창마차)
but that is not a Korean style PoJangMaca.
and also PojangMaca is a Japanese style store
not a Korean…
when i see the food that is totally Maxican food
not a Korean..
Hey cook, why you tell the false to American who have no background knowledge about Asian style.
why you steal a other country’s culture.
you useing a PoJangMaCa( Japanese stlye store) and Mexican food, there is no connection with Korean things.
if you argue with Korean style, talk to me useing with Korean.
January 25th, 2009
Gang Seung Tae – I’m sorry you feel that way.
What we’re making is not traditional Korean or Mexican food nor are we trying to. Culture cannot be stolen, but it can be borrowed from to create something new.
Most of the flavors are Korean, almost half of the ingredients are Mexican and the truck idea we got from Mexican taco trucks. I think if you ever visited LA one day or try our food, you’ll come to understand what we are doing with the food we’re making. =)
Some can argue that Asian style isn’t entirely Asian either. (And Asia’s a big continent. Nepal and Sri Lanka are most definitely in there somewhere as well.) Red Mango is not traditionally Korean, but it’s served with Korean sensibilities – fresh fruit, clean taste, classic-but-cute Western aesthetic. And the last time I went to Seoul, there was CHEESE on my bibimbab! And it tasted great.
I think what’s happening on the truck is using the flavors we grew up with using a Los Angeles aesthetic. And… having fun with it. A search for authenticity will come up empty-handed because that’s not the mission of our truck. =)
January 25th, 2009
Kang Sung Tae,
Hey, I am the cook you are talking about.
I am 100% Korean but I grew up in America.
I never said I was cooking Korean food.
The food of Kogi is a reflection of how I grew up and what I see everyday walking the streets of LA.
Stealing is a strong word to use when you don’t own the thing you are talking about to begin with.
Kogi is all about breaking the barriers that hold us back as humans.
Koreans and Latinos live side by side in K-Town like bread and butter baby.
Come to my world and experience the magic.
Also, how can you call kochujang, kochukaru, gae-nip, mindulae, kangjang, changgeerum, and kalbi Mexican?
The taco is a painting of my life in LA, that’s it.
Buy a plane ticket and come and by and I would love to cook it for you.
Or I might just bring it to Korea and bring world peace through the love of tacos.
My Best,
“the cook” Chef Roy
January 26th, 2009
Hello Chef Roy,
I met you at Rock Sugar and have asked about your whereabouts. We talked and my grandfather was a chef too. Now I know what you are up to and congrats on your success for your food is delicious! Excited to try the taco truck.
January 26th, 2009
I heard the profile on KCRW’s Good Food this past Saturday. by the end I was salivating. I can’t wait to get some of those tacos. Brilliant idea. Just brilliant. How about a day trip to Santa Monica near Third Street? We need some good affordable food around here.
Ignore those haters. LA is proud and excited. Congrats to you all!!
February 8th, 2009
Hi, Mark, Caroline and Chef Roy. Went to check out kogibbq after reading the LA Weekly this Saturday in the pouring rain at the Glendon Hotel. You are really onto something given all the people that came out in the rain! I’m in culinary school right now and, while taste is always subjective, I thought I might share some suggestions, take it or leave it.
Overall, I really dig your idea of Korean tacos and burritos. Unfortunately, the romaine lettuce and cabbage “slaw” was over-powering; I couldn’t really taste the meat. The only other taste that competed on that level was the salsa roja. I would suggest amping the flavors of the meat and toning down the sesame oil and lime flavors. Might I suggest a little more fusion by adding a dash of crema or creme fraiche to balance out the salsa roja?
One thing that is good about a great Mexican taco truck is that one can actually taste the difference between the different meats, from the carne asada to the tongue to carnitas to al pastor. I couldn’t really taste the flavor of the meat much. The spicy pork was definitely better than the short ribs in terms of flavor and texture. The short rib meat seemed more like stew meat in terms of texture instead of having more bite like I would have expected from a grilled short rib.
Another good thing about the Mexican taco truck is that they staff can actually cook on the truck. When you get the taco or burrito, you get something hot. Saturday’s offerings were luke warm. Anyway to address that?
Sorry for all the ramblings. Like I said, take it or leave it. I offer all this from a friendly perspective. I really like your fusion idea and want to add that I live in the South Bay (Torrance) and would love to see a truck down here. I think you would actually be successful, given the high Asian population here as well as everyone else who would love your Mex-Asian fusion. Maybe I can help run it from this end of LA County?
February 8th, 2009
I’m gonna reclude back into a deeper more private place in my soul, in our trucks. All this hate and critique is too much.
Our shit is good, real good.
If it ain’t perfect come talk to me and I’ll fix it.
Y’all making too much drama out of a $2 taco.
I will look at every detail again and come back to the streets with something great.
Just stop all this on the fence shit…
“oh you have a great concept, wouldn’t wait and hour but I’ll go back”"
“the tacos were good but not great, but I’m a believer”
All you supporters of Kogi and newbies, much love.
All you haters and closet critics, I’m done with y’all.
No more reading blogs and Yelps for me.
The Kogi kitchen is going back to the lab and doing what is right in our hearts.
That’s it.
Done.
Chef Roy
February 9th, 2009
Roy,
for the most part, ppl are rooting for you guys. but i can only speak for myself and at first, i had no idea what to expect when i heard about the hype. the concept is so far out there. is it korean? on a tortilla? kimchi and cheese? on a truck? but ‘it is what it is’, its street fusion only made possible in LA and like you said, its good shit. and your mobility is a paradigm shift of the startup restaurant model which opens a lot of doors, and risk. i wish you guys luck for sure.
“I will look at every detail again and come back to the streets with something great.” Cant wait! just save some for the Brig crowd!
much love for kogi,
tyson
February 9th, 2009
I’m gonna reclude back into a deeper more private place in my soul, in our trucks. All this hate and critique is too much.
Our shit is good, real good.
If it ain’t perfect come talk to me and I’ll fix it.
Y’all making too much drama out of a $2 taco.
I will look at every detail again and come back to the streets with something great.
Just stop all this on the fence shit…
“oh you have a great concept, wouldn’t wait and hour but I’ll go back””
“the tacos were good but not great, but I’m a believer”
All you supporters of Kogi and newbies, much love.
All you haters and closet critics, I’m done with y’all.
No more reading blogs and Yelps for me.
The Kogi kitchen is going back to the lab and doing what is right in our hearts.
That’s it.
Done.
Chef Roy
February 10th, 2009
Dont worry Chef Roy we all love the food. My fav latenight spot hands down.
And I’ll say what you can’t; Kang Sung Tae, are you defective? No kidding Sherlock its not Korean, its Korean/Mexican fusion.
February 13th, 2009
Where the hell are you? Downtown needs you! Where is truck #1?????
February 19th, 2009
Hey Roy,
This Taco sounds amazing, and I completely understand your concept of cross- pollenization through food. I think its a beautiful idea, and people should really an open mind. By the way I used to live between 3rd and 4th street on Normandie in K-town so I completely get it.
February 19th, 2009
thank you Aaron.
3rd and Normandie………the hood.
chef roy
February 23rd, 2009
Our company is currently looking for unique concepts for placement in our various multi-million shopping centers.
We are also franchise developer and broker. Our company can become a valuable partner in expanding your network.
I look forward to hearing from your company soon.
brandon@rjcgroupco.com
February 24th, 2009
Hey guys, thanks for mentioning Nepal in your response to the Korean who didn’t quite get your food concept. I’m an immigrant from Nepal who loves Korean food (and Chinese and Japanese and Thai and Italian and French and Polynesian and McDonald’s and Mexican and Tibetan)
I think the beauty of America is that there is no “Authentic” food! Everything is Americanized here. 90% of the people here would probably not eat true authentic food from a foreign country, including authentic Chinese or Mexican food-as popular as those foods are. We’re looking for fusion in the US. We’re not really craving authenticity, or else we’d be somewhere else.
Any plans on driving down to OC-Dana Point area? I’m following you on Twitter, so def. update us if you guys drive down here.
Keep it up guys. Keep on cookin’ and experimenting!
Hoping your business will be a super success.
-Nepali Boy.
February 24th, 2009
Thanks for the love, NepaLi Boy. Got nothin but love for you.
As for the OC — man, the drive is long, but we reaLLy are trying to finagLe a way to get down there for a guest appearance or two sometime this spring. And when we do, beLieve you me I shaLL bLog about it from here to kingdom come!
February 24th, 2009
I had one of these tacos for the first time today and I have to say it was excellent. I am a fan now.
February 24th, 2009
Thanks for coming to Eagle Rock! Tried all four…think the pork is my favorite. But all are quite tasty
February 25th, 2009
Jeff – YES!!! Our pLans are working… WORKING!!!
M.R. in L.A. – I know, right? Who can resist the spicy rittLe piggLes?
February 25th, 2009
강승태, this is LOS ANGELES food, it is CALIFORNIA food, and it is AMERICAN food. I take great offense at your post, even though I’ve never had the opportunity to try a Kogi taco.
We have fantastic food in this country, and I know you have fantastic food too, including some wonderful vibrant fusion I’ve seen in Seoul, but your comments drive me up the wall.
Just because I don’t know Korean as well as you do doesn’t make either one of us inferior to each other, but your comments are truly insulting.
What’s wrong with combining things? Does it piss you off I’m only half Korean?
Many Koreans emmigrated to various Central and South American countries over the years–not just Canada and United States. They are our compadres.
Do you look down on them for having 김치 or 찌개 on the table at the same meal while enjoying dishes from their adopted countries? If you do, I think that’s pathetic.
February 25th, 2009
강승태…
You said you are Korean, but your Korean pronounciation is wrong.
I think you are not Korean. You Must be Japanese who live in Korea.
And maybe you can speak and write in Korean well.
Many Japanese are jealous of Korean Culture, and I know many Japanese such as you. You’re really pathetic.
And another reason why you’re not Korean is…
You emphasized “Japanese Style” excessively. If you are really Korean, this behavior is very strange.
I don’t know why do you want to insist on argueing Asian Culture obstinately. I can’t understand you. Go back to your home in Japan.
February 25th, 2009
여기 인터넷 신문 보고 오신 분들~ 모두 댓글 다삼~ㅋㅋㅋㅋ
아~
미국 싸이트라 댓글이 없나? ㅋㅋㅋ
February 25th, 2009
아~~먹어보고싶오~~~
완전대박나서 미국인들도
김치없인 못사는 날이오길~~
그래서
우리김치 미국으로 완전 수출 대박나길~~~
February 25th, 2009
it looks really delicious!
i want to try it home kkk maybe it would not be delicious as yours… kk i hope i can see kogi in korea someday.
good luck kogi!
February 25th, 2009
OMG this food looks SOO GOOD!!! I heard about you guys on PRI’s The World yesterday while working my fingers to the bone in my cubicle in Seattle and my tastebuds want you up here like you don’t even know!! This would fly in Seattle like a SuperHero!!
Oh well…I’ll just have to follow and find out where you’ll be when I come down later this year to visit family *pout*.
Keep it goin’ and goin’ GOOD!!
xoxo ~ Dy
February 26th, 2009
승태야~ 고기먹고 승천하거라~
February 26th, 2009
사장님이하 전 직원분들의 건강과 행운을 빕니다.
미친넘 헛소리에는 신경끄세요.
대한민국에는 김정일과 중화인민공화국을 찬양하는 약간 맛간 애덜이
방송과 인터넷을 장악하고 선전,선동질을 해대고 있습니다.
소탕작전이 시작되었으니 이제 잠잠해 질거라 생각합니다.
나름대로 국위선양 하시는 여러분을 자랑스럽게 생각합니다.
February 26th, 2009
when cultures meet a fusion of the foods is inevitable. what we consider staples now in certain foods was once foreign to them. i do agree with one of the commenters about the meat. it could be brought out a little more.
but it’s not a big issue, and i still enjoy it…i ate 10 tacos and a burrito the other day from there so yeah…thanks for coming to santa monica.
February 26th, 2009
and im sure these “purists” are the same ones eating their “cheese spaghetti” and katsu and omelette rice with ketchup…thinking its korean.
February 26th, 2009
벌써 15년이 넘었네요. 미국에서 잠시 공부할때 먹던 타코…좀 느끼해서 학교근처 한인 식당에서 팔던 $4.99 하는 양배추 무슨 국밥같은걸 그렇게도 잘 먹었는데…
김치타고라 하니 얼마나 맛있을까? 제가 김치를 유별나게 좋아하는지라 김치타코가 더 먹어보고싶네요.
만드는 요리법 올려주심 여기 한국에서 만들어먹었음 좋겠어요.
먹는것은 좋아하는데 창조의 고통을 즐기는편이 아닌지라…^^
예전에 공부할땐 너무 외로워서 다신 미국가고싶지 않았는데 15년이 흐르고 제 아이가 초등생이 되니 한국 교육에 염중나 다시 미국가고 싶어집니다.
February 27th, 2009
met up with the truck this past wednesday AND thursday!!! LOVED it so much the first night, i had to come back the next with a whole other group of people. SPICY PORK TACOS are the shit!!! my group was lucky enough to try the strawberry, brie, and onion little snack… can i say… mmmm BOOOOMB!!! YOU MUST COME BACK TO EAGLE ROCK and make it a routine!!!
xoxo
March 4th, 2009
I am a Korean American living in Korea. I been living in Korea for more than 7 years and its clear to say there is nothing better than Korean food. Having a culinary background I believe you guys are doing an awesome job in incorporating Korean food to a product that is already familiar such as tacos. Next time I am in LA i am definetly going to track you guys down. Better yet why dont you come to korea and teach these over priced taco shops how its down. Thumbs up guys!
March 5th, 2009
anDrea – no worries. EagLe Rock is my dad’s hood, so we’LL definiteLy be back.
Chris – ooo, tis aLways nice to see kindred spirits. Yeah – hit us up when you take that 13-hour fLight back to LA!
March 8th, 2009
you got balls, dude. you go on and rock the house with your food. dont let anything slow you down. as with many cultural changes, usage dictates what is right. i can’t wait to get back to LA to taste your tacos….
March 9th, 2009
COME TO LONG BEACH!!!!!!!!!!!!
March 11th, 2009
I just saw you guys on ktla news your tacos looked delicious. where are you guys during the day? I over by USC any plans to come that way
March 14th, 2009
well, what’s with the hate coming from Korea?
there’s plenty of Koreans that front and make Japanese food
or Vietnamese Pho. Is there an issue with that?
I personally wouldn’t eat there because the restaurant is attempting to be what they aren’t. Here it’s known to be a fusion that works.
@ 강승태 – I feel that you have an issue with being Korean, look within.
It has nothing to do with what they are doing here with the food.
You will always have that anger even if Kogi never existed.
Ask yourself why you would hate another race. Is this a collective pain that is being perpetuated by you that was taught to you by your parents or nation.
March 16th, 2009
Your food was DELICIOUS at HIN Anaheim!! I would gladly wait an hour in line…because I did as did hundreds of others at the show. Why? Cause it was delicious! All you haters need to taste some so you can shut up and enjoy!
March 21st, 2009
i drove down from the bay today and the whole time i was thinking about this. good thing i caught it on wilshire. the tacos are unbelievable – esp the cabbage. i added 깁치 at home for kicks and the combo was heaven
March 23rd, 2009
Two cents, wan, pesos: My fiance is Mexican and my closest friend is Korean. When I told them about Kogi, they both declared something along these lines: Why didn’t it happen sooner??? It is totally natural and I cannot wait to get back to LA in August to scarf.
Just one very important question: are the taco shells corn or wheat?
April 2nd, 2009
hey, am new to twitter and heard about your kogi bbq a few weeks ago, although i have not tried any of your food, am so greatfull someone had the courage to try this new venue–asian fusion in a truck–deal. I will follow your tweet and look forward to tasting your food. Good luck in your future endeavor..:) peace…
P.S.
I hope someday you’ll hit Rancho Cucamonga….
April 3rd, 2009
thanks so much for the love, y’aLL! and our tacos are from Romero’s homemade corn tortiLLas (they are made w/ Manteca) and our burritos are fLour (w/out Manteca).
April 14th, 2009
Wow, Chef roy…you are so genious! I love to cook and eat spicy pork, but I never think about mixing with mexican cuisine.
How about mixing greek and korean style food next time?
I am look forward to seeing your new style. Keep your nice working!
By the way, how could you get a business license for the Kogi truck? LA is easier to get it than other areas? I just curious about it because I also have culinary background.
I wish I could try your taco. peace~
April 19th, 2009
What? You don’t make your own Tortillas? What kind of taco truck are you? Just joking… looks like a great concept. Can’t wait to try it when I go up to LA…
April 21st, 2009
When are you guys coming to Sacramento?!!!
April 21st, 2009
The 916 knows about me……..
SacTown whassup!!!!
chef
April 25th, 2009
Hey, all I can say is those that dis that it’s not “authentic” obviously don’t know America..that’s what we are all about is blending our favs and creating something new! I praise you for your blends of food and open-mindedness to serve different flavors….I am Mexican American…but I cook Filipino, Mexican, American, Hindu, and Nepali foods…I’ve learned about a lot of different dishes and how to prepare them from exs! haha (thanks to my love for asian men! lol jk but true) But forget all those that dis you…jealousy always rears it’s head in the light of happiness and prosperity!
Next time I come up to LA from OKC..I’ll def look for you guys and tell my friends about it..haven’t tried the flavors yet, but can’t wait! Best of luck to you all. Take care
Jenn
May 29th, 2009
Saw some pics from a friend, and it looks YUMMY! I gotta catch you guys sometime.
May 29th, 2009
so when are you gonna make a trip down SOUTH? San Diego is hurtin’ to try your stuff…c’mon, at least make it down to Irvine or Laguna Beach, i’ll drive an hour to get my eat on…
May 29th, 2009
Hello, chef Roy and all other members of this great business with brilliant and creative ideas!!!
Please don’t ever care about those critics like Kang-they don’t know a shit!
As a proud Korean living in LA, I’m very proud of you guys. Introducing our culture to Angelinos and to Americans in this fascinating way has been one of my goals too. Korean culture including its food deserves more recognition and appreciation. Koreans have been shy off from introducing their own culture to Americans.. IMHO. Now it’s time for change! Because we’ve got great stuff!!
Great job and keep going! Some day, I really want to taste your food. Thanks!
June 5th, 2009
Wow, love this food concept. Will have to try next time I am in LA.
Regarding food “originality” I think it pays to bear in mind that chile peppers did not exist in Korea 500 years ago. From Wikipedia:
Chili peppers originated in the Americas; and their cultivars are now grown around the world, because they are widely used as food and as medicine. http://en.wikipedia.org/wiki/Chili_pepper
So it is very short-sighted to say “steal a other country’s culture.” Without chiles from the Americas there would be no kochujang, no spicy kimchi, etc. Cross-cultural fertilization of ideas such as Kogi BBQ is exploring is a very good thing (for my belly).
June 18th, 2009
Your creations sound incredible. Too bad I’m stuck in Atlanta [3rd rate town with restaurants to match]…..
June 20th, 2009
I was out visiting my buddy in LA and we decided to hit up Santa Monica where I came across this Korean/Mexican fused taco truck. It was something I have never seen before! Extremely presentable, cleaner than any other taco truck I have ever seen… I mean, I felt like I stepped into a really nice taco shop on the side of a street in front of a bar.
I had the spicy pork tacos and they were the most fucking (excuse my language) BOMB tacos I have ever had in my life! Korean, Japanese, Mexican are just inspirations that allowed these amazing tacos to be created. Mad props to chef for even conceptualizing such and idea and putting it into motion.
To all of the “hardcore Korean haters”, get the fuck over yourselves. Times have changed. They will continue to keep changing… Keep up.
Chef Roy, can you guys get trucks down here in Irvine? You would make a killlling. No doubt about it.
–Brian–
June 23rd, 2009
Cef Roy.
안녕하세요
Too bad you don’t respond to those who are asking you for information regarding frachise oppurtunities. Alice just sends them a bogus e-mail telling them uppermanagemnet will get back with them. I am still waiting brother. Tells me how unprofessional or the lack of bussiness savy or how unorganize you are behing back doors.
Now the Kudos, 먹겠습니다
I have prepare all of your products with the same spices you use, fused them together with Korean, Cuban and Mexican style sauces. All is good and delicious, tasty and get everyones attention. You have done good.
Having lived in Korea and also started same type of concept, it is good that a Korean is promoting Korean culture thru it’s rich food by fusing it together with other cultures. Unfortunately , Koreans don’t place value on their food and have very little experience marketing the course meal concept. Side disches in Korea are free while the same dish in Spain is called a TAPA and you pay 5 Euros. Koreans who grow up in LA don think the same way Koreans in Korea think. They are opposittes while having the same roots.
Those in Korea stop bashing and be proud. America is about melting and oppurtunity unlike Korea where only the rich have a chance.
If you want to learn how fuse a great Cuban slider LOOK ME UP. Don’t be so selfish and lets do some business in the East coast.
Great job and wish you the best. But remeber don’t take your self too serious as you might fall.
Embrace The Culture
Chef,
Mar
June 23rd, 2009
Chef Mar,
Way to go with the Kudos. You guys should get together as Cuban pork would make great sliders. Chef Roy, Hooked it up baby get with the Cuban and fuse it.
BTW love the Embrace the Culture T shirts.
Nick
June 24th, 2009
Yo Mar,
You a funny ass muthafu$&#@
I ain’t got a selfish bone in my body my Cuban Link brotha.
We gonna have to kick it sometime and compare notes yo.
I make a mean ass pressed pork shoulder sandwich.
See you on the East Coast!
Chef Roy
June 24th, 2009
Brother,
I will give the recipe for the best pork and then you can fuse it with red pepper paste and some kimchi. Good BAQUETTEt and we have a hit. I love your style my man and proud for you . Koreans should all be proud of you. I want to be your man in the East coast.
We can kick this in D.C. and South beach baby.
Your Cuban Brotha
June 24th, 2009
I have not yet sampled the food yet ( I came close in the valley but the line was to long and I wouldve been late for work) But I have been following you all on Twitter since I saw a feature on Fox 11 news….Just the idea of what you are doing gave me goosebumps because you are bringing people together and it warms my heart.. in the words of Rodney King ” Cant we all just get along”?…
June 25th, 2009
Chef,
Send me a good email and will send yo some recipes for your fusion. Iam you man in the east coast and anywhere you need me brother if you want. Keep it rolling.
June 25th, 2009
Dude, I haven’t had it yet but I have friends that swear by your food, I’m gonna see if I can call in sick tomorrow and go to the Laurel Canyon Spot, The Concept is GREAT, Fusion/ creative foods dont need to be relegated to expensive dining experiences only, Have you thought of other ethnic foods? Like Pupusas? I bet you could probably tear some shit up with that, or Ceviche? keeping it simple dont hurt either but there is so much food and flavors out there to try. GREAT IDEA man, Peace
July 15th, 2009
Hey Chef Roy,
I think what you are doing is fucking awesome. don’t let anyone tell you what kind of food you should cook. Cooking is love, passion, and most of all it’s in your heart!!! I am chef myself. Rock it, love it, and spread love through your food.
July 15th, 2009
Thank you Frisco Girl! You are right and I shall continue to do my best for you, my team and the people.
Keep it Yay in da Bay girl.
Chef Roy
July 15th, 2009
hi roy,
i’ve been away from la all summer, and wanted to say hello through this website. i can’t wait to come back – my friends and i are suffering from kogi withdrawal! hope all is well =)
your clarinet-playing cousin-in-law
August 6th, 2009
When are you coming to Long Beach/Lakewood? I hear many wonderful things about your food.
My best friend is Korean and I am half Spanish/Lebanese, I too love infused foods.
I need to taste your menu =)
FYI. I have been eating Korean food for over 20 years and I love it!!!
I make Kimche Chi-ge all the time (YUMMY).
August 10th, 2009
genius!
August 22nd, 2009
This is F*ck up. Probably taste good but it is an insult to some of us hispanics. We dont serve fried noodles and rolls with our food do you!?
August 22nd, 2009
Just like George Lopez once said “A burrito will always be a burrito ; a taco would always be a taco” but not this!
August 22nd, 2009
Uhh, whatever…..
we don’t serve fried noodles and rolls with our food either.
so I guess we good, right?
Kogi is in no way an insult to the hispanics, por que nosotros eramos Latino y nuestra familia desde Mexico, El Salvador, Guatemala (chapin), y Honduras.
Say whassup to Mr. Tall, dark and Chicano for me.
Uncle Roy
September 15th, 2009
I found out about Kogi through a friend in Facebook and have salivated over the menu for the past hour or so–I LOVE Asian food and cook many different ethnic dishes myself (Thai,Korean, Japanese, Vietnamese, Mexican, Spanish, Irish,Italian etct) and am first generation Mexican resident of U.S. I often fuse flavors and would LOVE to taste your food–unfortunately I’m 250 miles away in Calexico by the mexican border but I’ll keep an eye on where you guys are at when my travel plans take me to LA. Viva la diversidad! Buen provecho y gusto al paladar!
September 18th, 2009
[...] and a haLf or so of waiting in Line and to get food, aLthough we were 20th-ish in Line…). Spicy pork, sweet tofu, spicy BBQ chicken, and short rib Korean-style tacos with chocoLate tresLeches cake. [...]
October 13th, 2009
Hello my dear Chef roy..
Im lulu from middle east, chef i need your help , if you dont mind please i want to know many about your menu, i never been in U.S.A, but while i saw your video about your restuarent and all about your fast food im going crazy, really chef im going crazy, i want to open the restuarent and i want your help to have the simar menus as yours if you dont mind plz check up my email and answer me as soon as possible…
yours faithful lulu
October 13th, 2009
lulu
you can hit me up at info@kogibbq.com and put attn: to me, papi.
write me whatever questions you have and i’ll do my best to bring peace to the middle east!
take care,
papi
October 29th, 2009
Chef Roy and All the Hard Workers on the Kogi Truck,
The Short Rib taco’s are DA BOMB! The Spicy Pork taco’s are DA BOMB! Keep on comin’ out to the T-Loft area…we totally support you and love the grub!
Peace,
Christa
October 31st, 2009
Mucho Mucho Dae Ha Mingu!
I am a Proud Korean Cali raised!
My Mother has always made the best Korean food. so i have turned into a snob in most korean food. My father for years would make taco’s using spicy pork and Kalbi for me and our mexican workers. Tonight was my first time eating your food. First i was very suspicious and thought maybe this was a fad. but at home my very traditional parents love putting it in tortillas any way. I was blown away. i ate every bight examining flavor and identifying eveything that you used. Pure Genius. Keep up the good work, you are making us proud. I was so stoked.