Roy Choi ushered in a food truck “new wave” in Los Angeles, making street fare edgier, tastier. Five years ago, he and a partner launched Kogi – Korean for meat — with a small fleet of trucks offering up a Korean-Mexican fusion that inspired food entrepreneurs in cities across America where the trend caught fire. His signature creation? The short rib taco: warm tortillas, Korean barbecue beef, cilantro-onion-and lime, topped with a spicy-soy slaw.
He was transformed into a culinary rock star — a FOOD & WINEbest new chef. He shares his journey in a memoir called, L.A. Son: My Life, My City, My Food. He talks with Morning Edition’s Renee Montagne on using recipes to tell his story, starting with kimchi – the pungent Korean side dish, made of fermented veggies, often cabbage.
Read his full interview here