kg, on a roll

At top, Chinese sesame dumplings filled with cabbage. Below, souffle with smoked Gouda.

Soft opening for a soft taco

I'd call it a "dry run," but it was drenched in Sriracha. TaKorean, DC's newest food truck, started selling its Korean fusion tacos ("Korean BBQ with a twist of Mexican style") in Adam's Morgan last night, around 18th St. NW and Columbia, and when I spotted them again tonight, I happily handed over $2.50 for a sample. (I don't know if I should be flattered that they chose my neighborhood for their "soft opening"; it makes me feel both special and small-time.) The Bulgogi steak taco (marbled cuts of beef marinated in a sweet and spicy soy-based sauce) was fresh and delicious, garnished with lively cilantro and sliced radishes.

It might be a good idea that these decidedly not Latino or Korean chefs are still hiding from food bloggers. The "kimchi" that comes standard on their beef, chicken and tofu tacos (all 1 for $2.50, 3 for $7) is distressingly unfermented, and any marinade that may have met the beef is completely subsumed by Sriracha. The entire concept, meanwhile, is unapologetically ripped off from-that-coast-that-brought-you-alfalfa-and-avocado-and-sushi-and-Snoop Dog, and has been long ago hyped on the Food Network and in The New York Times.

Still, the tacos are pretty great, and since the owner seems like a good, charitable guy, it will be bittersweet when this truck is ready for prime time, finding glory downtown and leaving us country, uptown folk behind.

Toast, in Thailand

Earlier in the night, I had a few bowls of endive salad with orange bell peppers and chopped, raw, red cabbage. So I wasn't particularly hungry when I arrived at a friend's apartment in Van Ness on Saturday night. That's how I know the "Thai toast" was a bona fide treat, not only merely delicious, but really most sincerely delicious. Prepared by Naureen Kabir and Art Jirut, it had ground turkey, scallions, eggs, garlic and fish sauce, and it was served with a refreshingly crunchy cucumber, red onion salad dressed with white vinegar, sugar, salt and water.

Red cabbage recommended

I suggest, now and again, raw, chopped cabbage for your tacos. Red recommended.

Sweet potatoes, raw

Why didn't someone tell me sooner that you can eat sweet potatoes raw? Clearing out our fridge the other night, Keryn had me grate some (raw) sweet potatoes into the (raw) carrot and (raw) red cabbage slaw that she later served with lightly breaded tofu and broccoli. The sweet potatoes added a subtle and fresh sweetness to balance out the spicy spices and heavy sauces.