Korean kimchi barbecue pork rinds, and the table split hard.
If you love pork rinds and you love kimchi, this is your bag, and it got the highest score we give. Others said it was way too kimchi-heavy, like eating a packet of ramen seasoning on pork rinds, and that the kimchi tasted old.
And if you already hate the texture of pork rinds, these aren’t going to change your mind.
From Wreckless Eating, the food show I’m proud to be part of. Find more on the Wreckless Eating YouTube channel.
This review was written and paid for with my own money: no sponsorship, no comped meal. If it helped you decide where to eat, a coffee helps keep it that way.
Quincy James Freeman is a Los Angeles-based food writer and the creator of Cue the Critic, covering restaurants, chefs, travel, culture, and the people who shape how we eat.
