Jon Kim's cultural combinations manage to mingle and honor elements from multiple cuisines with a street style that doesn’t feel forced or too fabricated.
For the last decade, the fusion of Korean and Mexican cuisines has been all but defined by Roy Choi’s Kogi BBQ and a successive invasion of imitators, each with its ownKim, 26, runs Seoul on Sixth, a street-side plancha in Westlake that will upend your expectations of what a Korean taco — or, as he calls them, “A Southern California native, Kim was a business finance student at Cal Poly San Luis Obispo when Kogi became a sensation.
He says he was already making his own Korean-inspired burritos and tacos for friends, using leftovers from the care packages of frozen Korean food his mother regularly sent him.“Roy Choi is one of my idols,” Kim says. “There are very few Korean Americans that we can look up to, and he’s definitely paved the way for us.”is popping up on weekends, usually in front of Mark’s Liquor, the neighborhood store his family has owned, off and on, over the last 46 years.
“Identity can get lost in trying to make fusion work,” Kim says. “I respect the taco a lot. And I wanted to really respect what a taco means to me.” In other words, there’s no kimchi on his tacos. But many have a crisp cheese lining inspired by his favorite, the menu’s only vegetarian item, is a must-order., is filled with brisket that Kim slow-cooks for eight hours.is made of tender, thinly sliced rib-eye, with a semi-tropical sweetness from a marinade of brown sugar, soy and fruit.
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