Korean barbecue's brazen juxtaposition of spicy, pungent and sweet makes an easy-to-cook sensory experience that is developing quite a following.
We aren't in Kansas City, or Memphis, or any other American barbecue capital, anymore. Instead, we're in Southern California, at the epicenter of one of America's latest and greatest food trends: Korean barbecue. It started with Kogi Korean BBQ-To-Go, a retrofitted catering truck that rolled onto the streets of Los Angeles in November of 2008, peddling corn tortillas piled high with Korean-style barbecued short ribs garnished with onion, cilantro and a bunch of chili-soy-dressed lettuce. ...
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