Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer – Tom Robbins
Those creatures of habit, Andrew and I always joke we do our prime eating on weekends. Breaking free from that work week grind, our not-so-sad desk lunches, leftovers, and out into the world of camaraderie and the communal table. That coveted meal out. But with Andrew, the albeit-conscious eater of all, and me, the muncher of green, our options are often limited, comprised of compromise, a cold beer, and a something for everyone, but me.
Inspired to provide all Washingtonians healthful, well-balanced meals at a reasonable price, Michael Leonard’s TaKorean, a stellar food truck gone brick-and-mortar(s) serves up a vibrant array of Korean inspired tacos, salads, and bowls with a Latin-American twist. With a made-from-scratch and grab-and-go friendly menu including Bulgogi beef, Dak Galbi chicken, Bo Ssam roasted pork, and kimchi-style pickled cabbage slaw, Takorean openly notes an array of vegan (and soon to be gluten free) accessible options. Again, the creature of habit, I always order the half & half bowl – customizing mine with a heap of brown rice and their sesame cabbage romaine slaw, seasonal vegetables (currently a pan roasted brussle sprout), and extra avocado crema for good measure. Pledging 1% of all gross sales to local environmental, food and youth based non-profit organizations, while consciously helping set the tone for an emerging healthful DC food culture, if you were having any lunchtime doubt, TaKorean provides a taco we can all stand behind. Snag a cold beer, a side of chips, and get to munching. Options begin at $9.00.
TaKorean’s Pan Roasted Brussels Sprouts with Soy Miso Glaze [makes 2 servings]
serve on a bed of brown rice or grain of your choice with sliced avocado, cilantro and sesame seeds
2 ½ teaspoons tamari (or any soy sauce)
4 teaspoons orange juice
2 teaspoons brown sugar (or coconut sugar)
1 ½ teaspoons fresh lime juice
1 teaspoon Korean red chili pepper flakes (gochugaru)
1 tablespoon olive oil
2 cups brussels sprouts, halved
⅓-½ cup filtered water
In a small bowl, whisk together soy sauce, orange juice, sugar, lime juice, and gochugaru until well combined. Set aside.
In a medium skillet, heat olive oil over high heat until just hot. Add brussels and sear, stirring frequently, until brussels are covered in dark spots (4-5 minutes). Add water continue to cook until vegetables are fork tender.
Once the water has evaporated, add the soy mixture to the pan. Sauté, stirring frequently, until the sauce begins to brown and caramelize onto the vegetables (2-3 minutes). Serve and enjoy!
TaKorean currently has three locations across Washington, DC
The National Place Food Hall, 1304 F St NW, Washington, DC 20004
The Yards, 1212 4th St SE, Washington, DC 20003
Union Market, 1309 5th St NE, Washington, DC 20002