Food Truck Week: Seoulrito, a Korean Mex taco fusion

What is it about food trucks that convinces us to step outside our culinary comfort zones? Doritos and smoked turkey sandwiches, cucumber lime ice pops, corn on pizza. Food truck chefs find a way to make the unimaginable taste good.

This week, I'm checking out new food trucks, including Seoulrito, a Korean-Mexican fusion thing. Learn about a different food truck each day this week at www.indystar.com and at 9:15 a.m. each morning on Fox59.

Remember, Food Truck Friday season kicks off May 1 on Downtown's Georgia Street. Sample various trucks 11 a.m. to 2 p.m. each Friday through September. Leinenkugel's First Friday Food Truck Festival season also begins May 1. Thirty trucks roll up at 5 p.m. the first Friday of each month through October at the Old National Centre parking lot, 502 New Jersey St.

Seoulrito

The food: "We incorporate Korean barbecue into Mexican street food," owner Paul Kim said. He and his wife, Jawon Kim, started Seoulrito as a way to expose more people to Korean barbecue, or gogigui. You may have heard of the beef version named bulgogi. Normally, gogigu is cooked on gas or charcoal grills right on restaurant tables. The Kims wrap pork, chicken and beef versions in white corn tortillas or, if you're watching your carbs, romaine lettuce leaves. Loaded garlic-seasoned French fries are another option. "Nothing touches our grill unless it's marinated over 24 hours," Paul Kim said. Garnishes include elements from both Korean and Mexican cuisine. The top-selling spicy pork taco is named Bruce Lee. Yes, Lee was Chinese, but he is adored across Asia for his tenacity, a trait that made him one of Asia's first international superstars. The pork is marinated with five different fruit (Kim's not giving away his recipe secrets). Kim tops the sweet, spicy meat with diced Bermuda onions, cilantro, a slaw of mixed greens dressed with soy sesame vinaigrette and Seoulrito sauce, which is akin to sriracha aioli. There's a chicken version, too. Nachos, burritos, quesadillas and sandwiches show up, as do OMG (oh my gogi) bowls with meat, rice, organic greens, julienned carrots and a fried egg, kind of a spin on bibimbap. What gets served depends on what customers want where the truck is parked. Downtown means more vegetarian options are in the mix. At breweries, pub grub rules.

The chef: Kim previously owned a Mass Ave. jewelry store named Eye Candy Boutique. "People used to know me as the Candy Man; now it's the Taco Man," Kim said, laughing. His Korean parents raised him in California, where he lived in a large Hispanic community. "I was able to enjoy kind of the best of both worlds," Kim said of the merging of his family and the neighborhood's cooking. When the recession stabbed his jewelry business, Kim turned to cooking. "Food has just always been my passion. When my father first came to States from Korea, his first job was at a restaurant. I just love to eat, so why not be creative and cook the things that you love to eat?"

The truck: This week, the yellow Seoulrito truck goes from sporting a past Finger Foodies brand name to the official Seoulrito logo.

The stops: Seoulrito roams all over Indy and lands at festivals, special events and private caterings. Triton Brewing Company is a regular stop. Follow Seoulrito on Facebook and Twitter to see the schedule.

Don't miss: The tacos. "That would be like going to McDonald's and not having a Big Mac," Kim said. Also, look out for the YOLO Fries when they "pop up" on the menu. Medium-cut fries seasoned with garlic and kimchi are smothered in crunchy bacon, caramelized onions, cilantro, nacho cheese and Seoulrito sauce.

The price: $3-$8

www.seoulrito.com, Twitter: @seoulrito, www.facebook.com/Seoulrito, (317) 503-8315

Call Liz Biro at (317) 444-6264. Follow her on Twitter @lizbiro, Instagram @lizbirodish and Facebook. Email her at liz.biro@indystar.com.