That's Roy Choi, the guy who made okay to put bulgogi in a taco and kimchi in a cheese quesadilla.
I don't remember having actually tasted the creations from his mobile fleet, but I figured the culinary crossroad between Korean and Mexican food should be pretty tasty. After all, I like cheese, I salivate at the thought of Korean BBQ, and my growing appreciation for kimchi has nudged me to put it in anything from fried rice to omelets. Taking a page from Roy's book, I improvised with char siu (Chinese barbecued pork) and continued my exploration with kimchi in this East meets West creation.
You'll notice that this recipe yields many slices. The amount is perfect if you're serving them as hor d'oeuvres at a party. Otherwise be prepared to have leftovers... not like that's something to complain about.
