One of the most persistent food trends of recent years in the US has been the emergence of the Korean taco truck. Part of a wider street food movement, outfits like Kogi BBQ in LA have arguably begun to redefine America’s culinary landscape and are known for creative and affordable food.
I’ve just had an article posted on gonomad.com about a trip into the mountains of Western Sichuan Sarah and I took whilst in China last year.
If you’re interested, the full article is available at the below link.
I can pinpoint the exact moment I fell in love with street food. It was a few months into an English teaching job in South Korea. I was at a market stall, squeezed between hungry shoppers over a plate of freshly cooked green onion and octopus pancake. Bumbling and inexperienced with chopsticks, I was already feeling self-conscious when the woman to my right reached over and deposited a huge ladle of chilli sauce on to my plate. Thinking this was a joke at my expense, I was ready to leave when I noticed the knowing smiles and nods of encouragement from my fellow diners. Gingerly, I picked up a piece of sauce smothered pancake and put it in my mouth. From then on I was hooked.