Written by Alan Liu | Monday, Oct 3, 2011 | www.StudLife.com
I arrived at Seoul Taco around 1 p.m. The busy lunch hour seemed to have passed already, although there was still a steady stream of customers putting in the last orders of the day. I ordered the bulgogi taco and spicy pork quesadilla.
The bulgogi was a tender steak that was very well marinated, with the flavor seeping into every bit of the meat. This is probably due to the overnight marinating process, as well as the 15 or 16 ingredients in the marinade itself. The primary flavor in the spicy pork quesadilla was the gochujang (a fermented red pepper paste common in Korean cuisine). This dish really captured the flavor of the Korean-Mexican combination by mixing the gochujang-flavored pork with cheese and sour cream.
For those looking to eat a little healthier, the spicy pork is probably not a wise choice. The meat is actually pork belly, which Choi describes as “Korean bacon.” It’s a fattier cut, but the taste is well worth the one-time indulgence.
In addition to beef and pork, the truck also has chicken tacos and quesadillas, as well as tofu tacos for vegetarians. Most recently, Seoul Taco added gogi bowls to its menu. To those more familiar with Korean food, the gogi bowls are basically a bibimbap. Choi suggests that everyone should try and get the gogi bowls if they can, but he said that they tend to sell out by 12:30 p.m.