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

RIP.

-Team KOi

A big shout out to everyone who braved the gray weather and crowds to check us out at the Seattle Mobile Chowdown III last week. It was off the hook fun.

The madness of crowds, some people waited in line over 2 hours to get a taste of the Koifusion! But we know it was worth it because some people ate, turned around, and waited in line again for another dose. We love you all, man.

Seattle’s got a much smaller cart scene than Portland and most of their trucks are mobile (we think it’s the laws there or something), but it was cool to see all their different carts and eat their food. Some people were billing the event as a Seattle vs. PDX thing, but we think that’s way off the mark. I mean, Portland has over 400 carts and Seattle has well, about 1/10th of that. Hmmm, maybe we should invite the Seattle carts down to PDX next time to show everyone how AWESOME the PDX cart scene is?

Anyway, fun was had by all, it was a great road trip. We met some cool people and we hope to go back next year. In the meantime Seattlites, if you find yourselves down in our ‘hood, swing by. As always you can find us on twitter @koifusionpdx or check us out at our new restaurant/bar Koifusion@1 located at 1300 NW Lovejoy in Portland’s Pearl District.

We are heading to Seattle on Saturday March 13, 2010 for the Seattle Mobile Chowdown III. If you feel like getting out of town for a fun little trip, Koifusion will be truckin’ caravan style up the I-5 along with our peeps Whiffies, Potato Champion, and the Burgerville Nomad Truck.

This is your chance to sample most of the Seattle carts in one location. Seattle carts include, but are not limited to:

Marination Mobile
Anita’s Crepes
Skillet Street Food
Kaosamai Thai
Hallava Falafel
El Camion
Top Pot Doughnuts

The event runs from 10 am to 3 pm. The event is free, but you’ll need to bring $cash-money-money$ to purchase food from the carts.

Mobile Chowdown III is located right by Safeco Field at Occidental Ave. S, Sodo – Between Edgar Martinez Dr. and Massachussetts St. pretty close to I-5 and downtown. FREE Parking at the Safeco Field garage on Edgar Martinez Drive.

For more information check out Mobile Chowdown III in Seattle Magazine. See you there! In the meantime, here’s a little bit of Seattle’s Finest from Koi’s Seattle Food Muse Sir Mix-a-Lot chowing down on the Dick’s Deluxe. Posse on Broadway. Word.

Catering is one of KOi’s favorite ways to get out into the community and serve some K-treats for some happy occasions.

Check out some of the pics that got snapped at the last wedding KOi helped cater:

Interested in having KOi at your wedding or event?  Drop us a line at koifusionpdx@gmail.com and we’d love to fill some hungry bellies!

You asked for it North Portland, and here it is!  Come visit and get your grub on every Friday from 6-8PM.

KOi rolled up to the warehouse in style:

KOi rolls up to the party

Check out a few of the photos KOi managed to snap:

All kinds of gouls and...leprecauns...get hungry sometime.

Even the sauce table got into the spirit!

No matter the era, KOi is always delicious.

Et tu, K-taco?

For those who still don't believe in Santa Clause...

Special thanks to the undead @dieselboi of @pdxfoodcarts for stopping by!

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!

That’s why this recent LA Times article rubs us the wrong way.  It appears that Los Angeles is cracking down on mobile food cart vendors (AKA our food cart homies) in some dubious ways.  According to the article:

“Some drivers said they were cited for minimal violations such as parking too close to the curb, or parking too far away. Others said they were ordered to pack up and leave.

Police officials said the crackdown Wednesday was part of a one-day operation to clear the area of illegal vendors.”

So now you’re thinking, “KOi peeps, have you inhaled too many grill fumes?  Of course we don’t want illegal vendors serving us food!”  But the real problem came from one of the officers quoted in the article:

“Restaurants complain because the lunch trucks are taking their business, and they don’t have [proper] permits.”

KOi’s view?  Food carts don’t “take” business from non-mobile eating locals any more than the stationary folk “take” from us.  We know you’re making choices based on the food factors that are most important to you – whether it’s local, convenience of location, price,  or degree of deliciousness.  All we (and our food cart brethren) are out to do is meet your wants the best we know how.

Picture courtesy of a Miracle Mile customer's blog post on the issue - click on the pic to read it!

This also means we know you can’t eat KOi 24/7/365 (oh that it could be so…but we digress).  You’re going to support other food vendors, and we think that’s great!  A strong dining scene, from high end fancy places to food carts, makes a stronger economy overall.  Portland has one of the most diverse food scenes you’ll ever come across, and we want to keep the community hopping as much as anybody.  The cool thing is that YOU – not the cops and certainly not us or other vendors – get to decide what to support and what to eat.  It’s all about consumer choice.

So, for the record, we want you all to know that KOi Fusion supports our mobile vendor peeps in LA. They create jobs, start independently owned businesses, and bring positive and active uses to somewhat stale and empty parts of the city. Food cart vendors also provide good food that is affordable to just about everyone. The City of Los Angeles should take note.

What do you think about the role of food carts in the PDX economy?  Leave a comment and let us know!