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Korilla BBQ Truck: Three Ways to KBBQ
Recipe of the day
You’d have thought it would have hurt team Korilla BBQ for being called cheaters for adding more than $2,000 of their own money into their cash drawer on what has basically been the representative show for food trucks on cable TV (Food Network’s The Great Food Truck Race). But chef Tyler Florence sending this truck packing didn’t relegate its owners Edward Song, Paul Lee, and Stephan Park to obscurity — it has quite the following in New York City.
Taking a cue from Kogi like so many others before it, Korilla BBQ does the whole Korean-Mexican fusion thing, but in orange tiger-striped fashion, offering three ways to KBBQ: tacos, burrito, or the chosun bowl. You get your choice of rib-eye, pulled pork, chicken thighs, or tofu, with either sticky or bacon and kimchi fried rice, kimchi (red, summer, cucumber, kimchi slaw, red radish, or summer radish) and depending on which of the three ways you went, tomato salsa, red leaf lettuce, Korilla barbecue sauce, and shredded Monterey Jack.
Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.
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