Editor's note: This story was first published Aug. 11, 2017. We're bringing it back today in observation of International Hot and Spicy Food Day.
SAN FRANCISCO (CIRCA) — If you're into Korean cuisine, you've probably tried kimchi, that cabbage dish that's highly fermented and quite spicy. But what if you mixed Korean and Mexican food?
David Lee had the brilliant idea of creating a kimchi burrito.
Lee's restaurant in San Francisco, appropriately called Tacorea, has only been open one year but has already been rated a top spot on Yelp multiple times. The restaurant has been bustling since day one with locals, tourists and even celebrities.
Lee came up with the concept after being inspired by his mother's cooking.
"The Korean meat and Mexican burritos just kinda go together, so I always wanted to do it and I had the opportunity to open Tacorea."
After trial and error, Lee and his head cook were able to find the perfect balance of kimchi and burrito fillings. They found cutting up kimchi into bits and adding daikon was the key to adding a bit of crunch to the burrito. The kimchi burrito has been on the menu since the beginning and consists of spicy pork, kimchi, daikon, Spanish rice, lettuce, pico de gallo and salsa verde.
Although Lee promises the burrito isn't overly spicy, if you're brave enough, you can always request that the burrito be made extra spicy.
"Everyone's here just to have a good time, eat good food ... I play good music, so I cover all the bases," Lee said.
Would you try a kimchi burrito?
- Cotton candy stuffed with ice cream and cereal is not a typical burrito
- Fire up your taste buds with this sushi burrito coated in Flamin' Hot Cheetos
- This cafe dedicated to all things PB&J made peanut butter and jelly sushi rolls