I started Kimchinary in early 2013 after a trip to South Korea and a big push from food startup initiative Kitchenette. The initial plan was to create a street food take on my favourite Korean dish samgyeopsal – grilled pork belly with ssamjang wrapped in lettuce with kimchi and other fermented and pickled sides. Trial and error developed this into tacos and when the weather got colder burritos – a year in California and big admiration for the likes of Roy Choi, David Chang and Edward Lee undoubtably inspired my food, too.
After almost two years of overloading a small and smelly car I finally bought and converted a van – a very slow moving 1974 electric milk float. From it we’ll continue to make Korean burritos (and the occasional taco) for day & night markets, parties and private events.