Kimchi Grill|商業線上App不用買-HotApp4Game

Kimchi Taco Truck and Kimchi Grill were 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. So in March 2011, Kimchi Taco Truck was born roaming the streets of NYC. Then in May 2012, Kimchi Grill doors opened in Prospect Heights with an expanded menu with culinary first such as Korean Fried Chicken Taco.

Since developing his concept and launching it's first operation, Phillip's greatest 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. The uniquely seasoned barbecue offers Korean marinated beef, braised pork or chicken. The diverse menu includes street classics such as tacos, burritos as well as a 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 with beef, pork or chicken, offer lighter versions of the burritos without the tortilla.

What is 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. Preserving the 3,000-year-old method of making kimchi, we use temperature controlled refrigerators to allow for slow and natural fermentation. All of our kimchi is made in-house and the dishes are topped with fresh or sautéed kimchi.