Food Truck of the month: KoJa Kitchen (with Recipe included)

hey readers. let's take a break from my cooking, so every month will feature a food truck from off the grid serramonte in daly city to chew about the food, so this month's its KoJa Kitchen, this food truck was featured on diners, drives ins and dives, with Guy Fieri and Guy loves to call it Triple DDD so after watching him visit the truck in san francisco, they came to serramonte, oh la la it made me in heaven to hear about and it got me excited so now im going to show you what i ordered from the guys of this Japanese Korean food truck so here it is now!

this is what i ate for dinner, its a koren barbcue chicken with pineapple served with a garlic rice burger bun and some crazy korean fries hot sauce and kimchi

so i love kimchi and its my favorite way milder than saurekraut so every tuesday (almost) they come to serramonte to sell their food and i highly reccomend you go and try it for yourselfs will include the recipe too they posted for the show Guy Fieri did so i hope you enjoy!


7 spice Korean BBQ Short ribs (or chicken)
Recipe Courtesy KoJa Kitchen food truck 
ingredients
Garlic Mixture:
2 tablespoons vegetable oil, plus more if needed
8 cloves garlic, minced

BBQ Marinade:

1/4 cup Asian pear puree (preferably from Korean Shingo pears)
2 heaping tablespoons Chinese yellow rock sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
1/4 teaspoon ground white pepper
1/4 teaspoon shichimi togarashi (Japanese 7-spice powder)
Pinch 5-spice powder
1 medium yellow onion, thinly sliced
1 inch scallion, sliced
2 pounds uncut boneless short ribs or 2 lbs boneless skinless chicken thighs*see note
2 tablespoons vegetable oil

Directions

For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool.

For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes.

Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container.

Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours.

Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad.

do the same for the chicken as well. you  can serve with grilled pineapple on top with some rice and salad as said in the recipe, so awesome truck for location go to 

Serramonte Center
Hwy 280 & Serramonte Blvd.
Daly City, CA 94015
the truck is located nearby macy's every tuesday night from 5-9pm 

Comments

  1. These were over-baked with dessicated peaches at the bottom of the cup-cake-sized pan and a slightly sweet crust Best Food Truck In LA

    ReplyDelete
    Replies
    1. Peaches? There are no peaches in the recipe.

      Delete

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