Our story
Two
cuisines.
One window.
We put kimchi on the griddle, folded it into a tortilla, and stopped explaining ourselves. Everything is made to order in a truck the size of a one-car garage.
- Cooked to orderNothing sits under a heat lamp.
- House-fermented kimchiTwo weeks in the back of the truck.
- Local routes onlyEast Hollywood to Downtown, six nights a week.