Yesterday, we received some nice media coverage, courtesy of John T. Edge over at the New York Times. You can read the article here. It follows a trend of past coverage that both KOi and Korean fusion as a genre have received over the last year, and it now appears that the concept of “fusion” has become a full-on epidemic in the US. Following the original Kogi model, trucks have started popping up over the past year, spanning the country– from Midwestern locales like Indianapolis and Oklahoma, all the way to Atlanta, New York, and of course California. Our very own city, Portland, has even received some increased competition over the past year, as no fewer than four Korean barbecue competitors have rolled into town.

What does it all mean? It’s something we as a team have talked about more recently. When we started, the concept of the Korean taco was strictly the domain of Kogi and LA. We were one of the first to take Roy Choi’s pioneering vision and mold it into our own concept; using his blueprint, we ran with the idea and re-invented the recipes so that they tasted uniquely KOi. One of the reasons we’ve been successful in this new sea of competition has been a consistent adherence to our original vision.

By sticking with the homemade marinades that only Mama Kwon knows the recipe to, using locally-sourced tortillas and tacos, only buying fresh, local vegetables, and only selecting the highest quality meats to buy, we’ve been able to consistently deliver the best Korean BBQ in Portland, even as we’ve expanded over the past year.

Everything we serve is cooked to order, and when you come to KOi, you know everything you eat has been grilled, chopped, diced, and prepared that day. It’s not a marketing gimmick–it’s the only way we know how to do business, and we refuse to change our commitment to those ideals.

As the genre continues to grow and expand, we’ve prepared ourselves for the inevitable increase in competition by making sure we continue to do the best everyday. As Bo said to the New York Times, we’ve built our business not on trying to be just another Kogi, but by taking the idea of the Korean taco and “Portlandizing” it. Our marinades, tortillas, meat, and recipes are unique to KOi. We have much love for the growing legion of Korean taco trucks across the country; but for us, it’ll always be a KOi and Portland way of doing things–and we wouldn’t have it any other way.

Love, Peace, and Taco Grease,

Scott, Team KOi

Maybe you think having KOi at a wedding reception would be a little out of place, but KOi served up some delicious K-treats at Keryn Francisco and Tom Sawyer’s reception at the Hoyt Arboretum in Washington Park just last week:

Just take a walk down the aisle...for KOi!

Note the fancy glasses.

KOi was parked up the hill from the beautiful main reception area.

KOi was thrilled to fill the bellies of the happy couple and all their guests!

Want to have KOi cater your event?  Contact Kristin at koifusionpdx@gmail.com or go to our Catering page for details.

]]> http://koifusionpdx.com/2009/09/22/receptions-lunches-k-parties-koi-fusion-catering/feed/ 2 http://koifusionpdx.com/2009/09/08/calling-all-art-lovers/ http://koifusionpdx.com/2009/09/08/calling-all-art-lovers/#comments Tue, 08 Sep 2009 16:15:08 +0000 KristinV http://koifusionpdx.com/?p=311 KOi will be at the Portland Institute for Contemporary Art (PICA) Time Based Art festival ALL WEEK LONG! The food is scrumptious, the art is lively, and there are five chances to make an appearance. Please come support local art and KOi!

Check out the evening events all week to see KOi!

Plus, our friends over at Portland Monthly gave out some K-love:

If you’re hoping to sample one of Portland’s most recent culinary experiments, you’ll need a Twitter account.

Check it out here:

Portland Monthly feature, 8/22/09

And how could we forget about you, our adoring, tweeting fans?

"Korean tacos from @koifusionpdx are so METAL!!" @tallperson77

"Rockin' the @koifusionpdx burritos tonight. So excited. North Portland y'all!" @PDXfoodcarts

The crew says cheese for KOi! @KOifusionpdx

Eduardo, the owner of Stadium Flowers, is kind enough to let us park our mobile kitchen in his front yard before every game.  His family sold flowers in Mexico, and he’s been in the business ever since.

What are your favorite kind of flowers?

Lilies and roses

What do people come to you most often for?

Weddings, especially in the summer season

What are your hours?

Mondays-Saturdays 8:30 AM – 6:00 PM and

Sundays 10:00 AM – 5:00 PM

How can people order flowers?

Give us a call at 503-944-5757, or visit online at StadiumFlowersPDX.com

What’s your favorite K-treat?

Short rib taco (definitely)