Char-grilled bulgogi, house-fermented kimchi, and fiery gochujang crema folded into warm corn tortillas. This isn't fusion. This is full loco.
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We started Kimchi Loco because we couldn't find a taco that hit like Seoul street food. So we built a truck that does both.
Our kimchi is fermented in-house every morning โ napa cabbage, Korean chili flakes, garlic & ginger. Crunchy, bright, and a little spicy. You will taste the difference in bite one.
Bulgogi sliced thin and marinated for a full day in pear, soy, sesame & gochujang, then char-grilled to order over open flame. Sweet, smoky, caramelized.
Gochujang crema, kimchi ranch, and burnt garlic aioli โ all made fresh, no shortcuts. Three heat levels from mild Seoul to full loco fire.
Tap a day to see our spot. We move daily so you're never bored โ and yes, the line moves fast.
"I drove 40 minutes for the Bulgogi Blaze. I would drive 40 more. The kimchi crunch + sweet bulgogi is actually insane."