A pre-exile Yoon and her truck in 2007.The good news? Korean taco truck Seoul on Wheels plans to start doing business again early next week. The sucky news for San Franciscans? It'll be dishing out its rice bowls and kimchi fried rice in Emeryville. But take heart -- Seoul on Wheels owner Julia Yoon told SFoodie she's trying hard to work her way back to the city. "San Francisco is my people," Yoon said.
A one-time presence on Townsend near Second Street, Seoul on Wheels lost its permit t
Doug Zimmerman
Rockin' eats at Outside Lands: Maverick's pulled pork sandwich.​SFoodie sister blog All Shook Down trailed the three-day musical movements of the Outside Lands Festival this weekend, and by the sounds of it, our sonic reporters didn't make too much time for eating. That's no problem, because we ate enough for all of 'em combined.Our treks across the Polo Fields and Speedway Meadow were not for the bands, but to really take in and appreciate the extensive food selections:
nerd.loveKimbap sushi, a meaty take on maki.Long before Kung Fu Tacos began selling Asian-fusion tacos out of a truck in the Financial District, John from John's Snack and Deli was serving Korean fusion from an unassuming convenience store in the same 'hood. At first glance, John's looks like a tiny market with little more to offer beyond Lotto tickets, gum, and cigarettes, but behind the counter lies a small kitchen that serves mom-inspired Korean dishes. Some days, John's mom is actuall
justinsfpics/FlickrLook away, sheep lovers: Namu's lamb chops with Thai basil pesto.We figured we should have ordered Namu's recently floated Korean fried chicken when we saw a platter of it drop on a nearby table. But just as we were second-guessing our selections, a heavyset British guy prepared to place his own table's order. Scowling and jowly -- a dead ringer for Chris Hitchens, actually -- he leaned over and loudly asked the couple engaged with the chicken's dismemberment what they
FotoosVanRobinStinky in a good way.The Bay Area's self-described fermentation maven will lead a hands-on kimchi and sauerkraut workshop tomorrow. Urban Kitchen SF and Happy Girl Kitchen Co.'s Todd Champagne (the aforementioned maven) are teaming up to shed light on the finer points of cabbage creations -- like Korean kimchi, of which there are hundreds of types and recipes, passed from generation to generation.
Tomorrow's class is limited to 30 participants, 5:30-7:30 p.m., Oct. 27, at
foam order.com
