Choi Boys bring the #nextbigthing and Join Korea Foods and Galbi Bros at the #FBC14 strEAT Party!

 

Are you ready for the unofficial Korean food launch?! We sure are! Yune and Tim from the Choi Boys (@Choi_Boys) join Korea Foods and Galbi Bros to launch the #nextbigthing.. Korean Food! hear what they have sizzling for #FBC14 attendees at the strEAT party…

Choi Boys LogoWhat can FBC attendees expect from you at the event?

We will be doing Korean tacos. Traditionally marinated meats served in flour tacos with kimchi and other toppings/sauces. We’re rather fond of our spicy pork belly tacos.

When can you usually be found trading?

You can find us every Sunday at Chatsworth Road, 11-4pm.

How did you hear about FBC?

Korea Foods let us know about FBC. We’d like to showcase our food and add momentum to the Korean food movement.

Tell us a little bit about who you are. 

Two brothers on a mission to get people to “Eat Korean”. Influenced by the food culture we experienced whilst growing up in Seoul as children. With new traders popping up every day, we believe that securing regular/worthwhile pitches will become increasingly difficult for traders.

What other events do you take part in throughout the year?

Brixton Night Market, Chastworth Road Market and Urban Food Fest – highly recommend them all. Waterloo Night Market is up and coming, Greenwich Market and Merchant Square.Spicy pork belly taco

Has FBC encouraged you to follow bloggers?

We believe events like FBC can really help businesses to extend their exposure. We are very excited about Korea Food’s Korean Belly site due to launch soon.

Do you have a blog?

We are currently planning a blog but none as of yet.

If you could cook for anyone – dead or alive, who would it be and why?

Gordon Ramsey as we could be sure of honest feedback!

tacopic2If you could tell people to eat one thing more often what would it be and why?

Kimchi – rich in vitamins and nutrients, aids digestion, in the top 5 healthiest foods in the world and crucially, delicious!

How can a successful restaurant or eatery grow and expand without losing it’s heart and soul and staying true to its food and ethos?

With a heck of a lot of patience.

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