To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
It's hard to figure out even where to begin with this thing, so it might be best to first describe the sandwich Say Kimchi tries to mimic. The cheesesteak: the famous blue collar sandwich popularized on the streets of Philadelphia, which has since clogged arteries across the country since its invention. The blend of meat and cheese, supported by an emulsion of steak juices and grease that's been worked over on the flat top for a few hours, is one of the greatest flavor combinations to ever grace a commercially baked roll.
Whiz with (with onions) has been the standard order, one of just few options available, since the dawn of cheesesteak time, but that's beginning to change in the era of food trucks, where mobile, young cooks are continuously getting more crafty.
It started with the Korean taco, a combination of beef bugolgi (a sweet, sort of barbecue) tucked into a tortilla and topped with kimchi. The flavors were built for each other, and the tortilla delivery system was genius, spurring Korean taco devotes in LA where the tacos were created, and then across the country. It eventual spurred all sorts of hybrid dishes, like this bulgogi cheeseteak, which you've probably already left your desk to go find.
Picture the most generous mountain of bulgolgi piled so high on a roll you'll need to start with a fork if you want to have half a chance of picking it up without a mild catastrophe. The mix of sweet, beef barbecue, creamy cheese and onions and peppers that still have a little bite is addictive, and while you shouldn't ever finish a sandwich like this, you likely will.
Save it for a special occasion. Your everyday cheesesteak experience will seem a little dull from now on.
No. 100: Pastrami Egg Rolls at Blind Butcher No. 99: Chicken-fried Steak at Tom's Burgers and Grill No. 98: Pasta with Uni Butter at Nonna No. 97: Camarón en Agua Chile at La Palapas No. 96: The Wings at Lakewood Landing No. 94: Chicken Kebab at Afrah No. 93: Trompo Tacos at Bachman Lake No. 92: Fish and Chips at 20 Feet No. 91: Canelés at Village Baking Co. No. 90: Banh Mi from La Me No. 88: The Burgers at Off-Site Kitchen No. 87: The White Album at Spoon No. 86: Ramen at Tei An No. 85: Tacos at Revolver Taco No. 84: Stuffed Chicken Wings at Sakhuu No. 83: Korean Fried Chicken at Bonchon No. 82: Grilled Branzino at Tei Tei Robata No. 81: The Toddfather at Cattleack Barbecue No. 80: The Biryanis at Chennai No. 79: Shish Tawook at Qariah No. 78: Arepes at Zaguan No. 77: Goat Momo at Everest Restaurant No. 76: Steak Tartar at Gemma No. 75: Escabeche at Joyce and Gigi's No. 74: Spicy Fish in Oil at Royal Sichuan No. 73: Pupusas at La Pasadita No. 72: The Kathi Roll at Simply Dosa No. 71: The Chicken Wings at Teppo No. 70: Cheesesteak at Truck Yard No. 69: Chicken and Waffles at Jonathon's No. 68: Birria Tacos at Los Torres Taqueria
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.