For only the second time, 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, and it made a good impression on us at Plate By Plate, Project by Project’s annual tasting benefit at downtown L.A.’s Vibiana event space.
Their incendiary Korean twist on arancini, which they dubbed flaming fried balls, were deep-fried rice balls that packed plenty of flavor. The Seoul Sausage Co. triumvirate incorporated spicy pork sausage and cheesy kimchi. They added a squiggle of DMZ sauce (a tribute to Korea’s demilitarized zone?), a Sriracha aioli 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. Basically, Seoul Sausage Co. did their job, leaving us wanting more, which is what we’ll get once they open on a Sawtelle Boulevard side street.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.