Kimchi Taco Truck & Kimchi Grill was born out of founder Phillip Lee's desire to share his love for Korean food with the world. "Having had the opportunity to experience different types of cuisine while traveling and living in NYC, I realized the elements of Korean flavor and taste could stand up to any of the popular cuisines such as Italian, French or Japanese," says Phillip. His challenge was to figure out how to make Korean food accessible and memorable in ways that the general public could truly appreciate its unique and bold flavors. Phillip and his team spent months fine tuning the recipes before launching the food truck in Spring 2011. After a year of roaming the streets and satisfying many taste buds and bellies, Kimchi Grill, brick and mortar opened its doors to spread the love in Brooklyn's eclectic neighborhood, Prospect Heights. Kimchi Grill can also be found at pop-up kiosk in Jersey City Harborside Plaza, Terminal Warehouse on 11th Avenue, as well as seasonal Urbanspace markets.
The inspiration for the menu also comes from Phillip's love of street food and marrying different flavors to create innovative and contemporary cuisine. The diverse menu includes street classics such as tacos, burritos, as well as culinary first, "Tofu Edamame Falafel Taco" - a vegetarian option made with tofu and edamame. Continuing the Korean tradition of serving delicious and healthy food, the Fresh Kimchi Bowls offer lighter versions of the burritos without the tortilla. The Kimchi is made in-house and all of the dishes are topped with fresh or sautéed kimchi. Culinary journey has only begun for Kimchi Taco and Kimchi Grill. We hope you will join us for the ride.
PHILLIP LEE, founder & owner, is a veteran of New York City's competitive restaurant world. After graduating from Cornell University with a Master of Management in Hospitality, he worked as a General Manager for the city's prominent restaurateurs, including Jeffrey Chodorow and Steve Hanson of the BR Guest Group. Phillip spent years building restaurants from the ground up and turning them into multi-million dollar businesses. In 2010, Phillip set to realize his dream to change America's perception of Korean food. Combining his restaurant business expertise and passion for making fine food accessible to the masses, Phillip is seeking to revolutionize Korean cuisine. He will not rest until every refrigerator in America has a jar of kimchi.
Kimchi is the superfood of Korean cuisine and is served with every meal. This tasty, spicy and healthy dish of fermented vegetables is low in calories and fat while being high in fiber and nutrition. Kimchi is a good source of vitamin A and C, carotene thiamine (B1), riboflavin (B2), calcium, and iron and contains a number of "healthy bacteria" called lactobacilli found in fermented foods such a yogurt. Health magazine lists it as one of the top five "World's Healthiest Foods" for being rich in vitamins and minerals, aiding digestion, preventing yeast infections, and even possibly reducing cancer growth.
There are hundreds of varieties of kimchi, which differ by main ingredients, regions or seasons. The most familiar forms are usually made of napa cabbage, radish or cucumber. Common seasoning includes garlic, ginger, chopped radish, salt, and red chili pepper flakes, which is the main ingredient for spice and source of heat.
All of our kimchi is made in-house. Similar to fine winemaking, the process of preparing perfectly ripe kimchi should not be hurried or manufactured. Today, kimchi not only complements traditional Korean meals, but also enhances the flavor and adds a special kick to everything from soups to toppings on burgers, and now tacos. Join the kimchi revolution.