For only the second time in their young history, Seoul Sausage Co. founders Ted Kim, Yong Kim and chef Chris Oh served a dish they created while competing on The Great Food Truck Race. Their latest creation wowed the show’s host, Tyler Florence, and made a good impression on us at Plate By Plate, Project by Project’s annual tasting benefit at the Vibiana event space in a former downtown Los Angeles rectory.

Their incendiary Korean twist on arancini, which the Seoulful partners dubbed flaming fried balls, were deep-fried rice balls that packed plenty of flavor. The Korean-American triumvirate incorporated spicy pork sausage and cheesy kimchi. They added a squiggle of DMZ sauce (a tribute to Korea’s demilitarized zone?), which involved Sriracha aioli that they supercharged with kimchi and garlic. It would have been unfair to other people in line at the event if we downed about a dozen flaming fried balls, so I showed momentary restraint. Basically, Seoul Sausage Co. did their job, leaving us wanting more, which is what we’ll get once they open on Mississippi Avenue, a Sawtelle Japantown side street.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.