This little Mexican joint lets you build your own burrito. Choose your set, meat, level of spice, and extras. They assemble it and grill it. I ordered a mixed meat one, spicy, jumbo size with added beans. It looked great when it came out. First bite, though, and I found it was very Koreanized--not in a Kogi Taco Truck way but in a Lotte Department Store kebab way. My mouth was full of shredded cabbage, rice, and what I swear was Thousand Island dressing. Eventually some meat poked through. The most alarming part was the beans. I was expecting some refried beans or even some canned pinto or black beans. I think the beans in this one were the cheap baked beans that are put in budae jjigae. Despite this, after a few more bites, this burrito started to grow on me. Then I came to my senses. I don't think I'll return.
Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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