A lot can happen in two years. I first encountered Seoul Sausage in 2010 at the LA Street Food Fest when they were pressing to hand out quarter-cuts of sausage with sliced bread on the Rose Bowl field. By the time Ted Kim, Yong Kim and chef Chris Oh opened their doors on a Little Osaka side street, they’d built much more momentum (and confidence). The trio dialed in their sausages, diversified their repertoire and stormed to victory on The Great Food Truck Race. Seoul Sausage is part of a new breed of Sawtelle Boulevard restaurant that combines grub with buzz that is no longer limited to Japanese cuisine.
A tricked out car touted a booming sound system and built-in grill. Of course, it’s easier to draw a crowd with free food, but the momentum carried over to my second visit, which was during regular business hours.
The party vibe also carried over. Both times, Seoul Sausage peddlers bumped dance music from their upstairs DJ deck, and people were willing to wait in lines that extended to the sidewalk.
Some of my friends complain that Seoul Sausage links are too grainy, and they probably could use a little more snap, but the flavor works well for me.
I previously enjoyed their Flaming Fried Balls, and this time, opted for the version with shoga Sriracha mayo, seasoned with ginger and furikake flakes.
The chicken chunks could be bigger, so the meat stays juicier. Conversely, their sweet square of cornbread slathered with creamy Sriracha honey butter is one innovation that isn’t available in K-Town.
Upcoming specials include galbi poutine, pork belly with duk boki and Army stew, a subsistence dish that was necessary after the Korean War. Their Great Food Truck Race prize – a food truck – also hits L.A. streets featuring different options, including hamburgers, which propelled them to victory. Seoul Sausage Co. is clearly on an upward trajectory, so get in on the ground floor while you can, in the hottest building along Sawtelle Boulevard.