Korilla sounds like a mashup of Korea and Gorilla, but actually, it’s the name of a wildly popular food truck emblazoned with tiger stripes that sells Korean barbecue dishes with a dollop of Mexican salsa and cheese thrown in for good measure. The English-language version of The Korea Times reports on the new food phenomenon, which was the brainchild of Edward Song, a graduate of Columbia University and Stuyvesant High School.<\/p>\n
\u201cKorilla was born out of the recession,\u201d said Song. \u201cMy degree from Columbia was worth as much as the paper it was printed on.\u201d<\/p>\n
Korean-Mexican fusion took off when Song first introduced it to New Yorkers three and a half years ago.<\/p>\n
Song first explored the idea of running a build-your-own-kimbap operation, until he ditched that thought to jump on the Korean-Mexican bandwagon.<\/p>\n
\u201cI’m no dummy,\u201d he said. \u201cKorean food is on the come up and the food truck trend was a perfect way to catapult Korilla into the hearts of many fans past, present and future, domestic and international.\u201d<\/p>\n
Build-your-own-dish is the category_iding principle behind KorillaBBQ, as it is formally known.<\/p>\n
Customers pick the vehicle \u2013 bowl or burrito \u2013 then select a protein from a choice of ribeye bulgogi, spicy pork, chicken and homemade tofu. Next customers can add rice, kimchi, cheese and veggies, then top off the lot with one of Korilla’s secret sauces. <\/p>\n
http:\/\/www.koreatimesus.com\/?p=9869<\/p>\n","protected":false},"excerpt":{"rendered":"
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