I love this little film about my friend filmmaker Begonia Coloma. It’s nice to be able to watch videos of your friends who are far away.

Even if HP is trying to advertise through them.

A few weeks ago I got to see Gang Gang Dance, the Walkmen, and Grizzly Bear play a show at NYC’s newly revamped Governor’s Island. It was a lot of fun to go somewhere in NYC I’d never been, and the views were great.

A bit later, loving the light pollution:

Grizzly Bear’s performance of Showcase that night was just about the most rock n’ roll thing that ever happened to anyone of this generation. It was also seriously loud, thanks to the no DB limit on Governor’s Island. Check out Monica Yi’s video of it here:

Showcase- Grizzly Bear LIVE from Monica Yi on Vimeo.

I put this together very quickly yesterday afternoon before some guests came over. I’m playing around with a borrowed 7D. I’m still learning but it’s fun.

A few weeks ago we went to Monterey and Carmel for the weekend.

17 mile drive:

First seal siting:

Little bunny!

Cypress:

Seals!

If you look really really closely there is a Frank Lloyd Wright house in the middle of the frame—but it blends so well with the environment it’s almost hard to spot…

Point Lobos

Sticky Monkey wildflowers:

There were lots of moths and butterflies:

So many wildflowers:

Cutest baby deer:

Here with momma:

More vacation soon I hope.

It’s been way too long since I’ve been here. Things have been rough for the ARL family, and I just couldn’t bring myself to talk about it. In spite of many challenges, there’s no way I’d rather return than with news of Oakland’s own Korean taco truck: Seoul on Wheels.

Some background: Korean food has been a love of mine since I was about five years old and began to be allowed to go to Woo Lae Oak on Western and Wilshire with my mom and dad (unfortunately, this location is now closed). Elementary school brought further forays into this exotic cuisine with Korean classmates whose mothers brought trays piled high with mandu and rice to Girl Scout meetings. Years later I would meet and marry a man, who would, if he were allowed, eat Korean BBQ five nights a week. And only mere months ago I tasted Kogi’s Korean tacos for the first time and fell in love.

Since Kogi, I’ve been recreating Korean tacos at home using ingredients purchased from Koreana Plaza and inspiration from a handful of recipes that claim to replicate Kogi. They’ve been successful, and experimenting has been fun, but the prospect of eating a Korean taco made by a master (in this case Julia Yoon) was too enticing to pass up.

I found out about Yoon and Seoul on Wheels through SF Foodie’s post on the mobile food cart event that just sprung up called Off the Grid (also featuring ARL fave Peko Peko).

What I ate: Unfortunately for my taste buds and vicarious eaters, I’ve been cutting back on portions (which is all relative given my epic appetite) so I ordered with restraint: one tofu taco (I love Kogi’s rendition and have been trying to do as many meatless meals as possible these days) and one rib eye taco. Naturally I wanted one of everything on the menu, but I understand Seoul on Wheels is in Emeryville five days a week and tried to pace myself.

I went first for the tofu (above right). I was expecting raw wet-marinated tofu, and was pleasantly surprised by this seasoned, browned, and baked version you see above cut into big meaty pieces. The special sauce, similar to other Korean tacos I’ve eaten and made, appears to be have a fermented bean paste base, which I believe is called Gochujang. Yet, what is exciting about Seoul on Wheels is that like many great Korean meals from great Korean chefs, the same (or similar) recipe never tastes exactly the same from kitchen to kitchen. And Seoul on Wheels certainly has its own flavor. The experience is helped by soft corn tortillas, super fresh crunchy shredded romaine, sweet pickled daikon, and Mexican-style crema drizzled on top.

The rib eye was absolutely delicious. I loved that it had all the Korean BBQ flavor you would expect, but that the great tasting beef wasn’t overpowered by the seasoning. The beef is thin-cut, bulgogi style, but thick enough that the beef maintains some authenticity of texture and therefore flavor. The composition from taco to taco is consistent (corn tortilla, choice of meat, lettuce, crema, chili sauce, and sweet daikon) and the structure allows for the distinct presence of each element, rather than the every-burrito-I-eat-in-San-Francisco-has-started-to-taste-the-same-because-it’s-a-bunch-of-stuff-mashed-together-in-a-tortilla effect.

I admit it, I went back for a third.

Again, in a feeble attempt to live on the light side, I got a second tofu taco, but this time I opted for kimchi on top (for an extra 50¢) and then kicked it up a notch with a drizzle of Sriracha (ketchup and soy sauce are also available). Given Seoul on Wheel’s generous portions, the third taco was an indulgence more than a necessity, but I walked away smiling, with swollen Sriracha lips, and a K-BBQ buzz that sent thoughts like “taste the flavor revolution” running through my mind.

Thanks Seoul on Wheels. It’s good to be back.

Seoul on Wheels on Twitter