Ninja Judooka kind of Korean Mexican Gogi'ish type of deal, I guess....

4/16/11 - Yep, we're checking out another food truck this month, but you know I had to, as food trucks are probably riding one of the biggest culinary waves in the entire country right now. I hear the meteoric ascension of wagons like these are creating a few problems on the Mainland, with certain public streets becoming over-run with various eateries of the roaming kind. It definitely makes sense these days, especially with the proliferation of Facebook, Twitter, and other means of posting ever-changing locations and hours real-time to legions of connected fans like some I know, who scarcely allow even an hour to pass by without checking in! I can't even have a single conversation with some of these guys before they're talking with someone else at the same time - via Facebook, Twitter, or text messaging, of course! Me, I'm so antiquated, I shun internet service on my cell and tell everyone never to text me because without unlimited texting, I gotta pay 20 cents for each message! Aaah, who needs it anyway? Once upon a time cell phones were de-humanizingly replacing face-to-face meetings. Now, texting is de-humanizing cell phones! What's next?

Anyhow... Like Melt Lunchwagon last month, Gogi Korean Taco Truck is also one of the most faddie (and I don't mean that in a bad way!) and popular on the island, bringing together quite the interesting fusion of Mexican and Korean street foods into one single organism! A new genus and species altogether, for sure! The breed originated on the West Coast, LA to be exact, via one Mark Manguera, a regular food service worker, who pitched the idea to friend and Chef Roy Choi - Mexican meets Korean, right? The two together launched their creation of Korean kalbi, or short ribs, stuffed into a taco, named it kogi, a play on the Korean word for meat, and then expanded upon the idea to begin yet another foodie trend that has spread in all directions and has yet to reveal its popular zenith. Not sure if they've trademarked the name, but apparently, spin-off's are running rampant everywhere!

State of the Art Trucks these days, I tell you!

I met one of the owners while there, and he said that no, this is not a franchise and has nothing to do with the original Kogi taco truck in LA, but he does have another food establishment in Waikiki and the Windward Mall food court, both called Ono Cheesesteak.

As you can see, his truck is about as spruced-up and fancy-schmancy as wagons get, with a top-to-bottom, front-to-back, logo-filled paintjob, shiny chrome and metallic, and also lots of innovative, practical enhancements embedded in. The flip-open side-door reveals a self-serve basin for utensils, napkins, bottled hot sauces, and aluminium foil sheets for take-out, as well as a couple of refrigerated or iced drink holders - watch out, though, as drinks are $3 each, whether it be soda, juice, or even water!

Right now, Gogi Taco truck is camped-out at Kapiolani Blvd., in the large parking lot right across the street from 24 Hour Fitness and sandwiched by a bevy of Korean Bars and Adult establishments. A reasonably large tent is also available just behind the truck, just for those who can't wait!

For those who can't wait!

As for da grindz, there are large, easy-to-read menus posted on the truck itself:

Menu

On our first visit, at around 11:30am, they were already out of short rib, which was a real bummer since it's usually the best-selling item at any Korean taco truck. No worries, though, as we did return yet again, and there were still other great options in the meantime, such as this BBQ chicken taco:

BBQ chicken taco

BBQ chicken taco, pinched

For $2 each, these hand-held, 3-bites 'n out morsels are understandably small and simple, with only meat, shredded greens, and a double-tortilla wrap. A self-sprinkled application of Tapatio hot sauce also added a touch of zing to each mouthful, not that it needed it - the flavorful pieces of chicken were your typical brand of Asian-style BBQ chicken, with the same bold, complementary tastes of shoyu and sugar that always works.

Upon returning, we did get a chance to sample their famous short rib tacos:

Kalbi Taco

Kalbi Taco

And how were they? Well... I guess they were ok! I mean, if you check the reviews out there, you'd think after one bite, I'd die and go to that great-big kalbi pie in the sky. Truth is, to me, they were just ok - definitely worth the $2 price tag, but not the kind of deal that'd make me dream of coming back every other day. The meat was tasty and well-flavored, albeit understandably a bit on the tough side, as kalbi often is.

The final taco we tried was a spicy pork, another popular Korean meat choice:

Spicy pork taco

Like the chicken and kalbi, their spicy pork was bold and heavily marinated, and perhaps the biggest of them all in regards to flavors, coming very sweet, a little tangy, and a good deal savory.

Outside of a Gogi Dog, which looks pretty darn good but which we never tried, there are basically four different meat (or meat product) fillings - kalbi, BBQ chicken, spicy pork, and tofu. Any of these can be placed into either tacos, quesadillas, or burritos, the last of which you see here:

Spicy pork burrito

Spicy pork burrito, inside shot

The spicy pork (and cheese) inside was only a small part of this particular burrito, which also contained rice in overwhelmingly large portions. I found the rice done perfectly, though, with non-sticky, long grains held together just so by a thin sauce, which accentuated the spicy pork well - only wish there was a little more pork!

One other ingredient that really takes burritos here to another level is a single runny egg, which adds a level of sophistication and makes a huge difference in the final product.

Spicy pork burrito, egg shot

For $6, it's difficult to decide between one of these or three $2 tacos for the same price, but in the end, I guess the latter choice would be better, since you can potentially try three different meat types!

There is one side dish, and that would be an order of Gogi Fries ($4):

Creamy Gogi fries

For $4, these thick-cut fries immediately struck me as very small, as far as portions go. They were, however, piping-hot, crisp, and plump, and we took full advantage of the situation by eating them right away, under the provided tent and tables. Garlic cloves were, unfortunately, of a pickled variety and not fresh-roasted, while a garnish of green onion, spicy mayo, and sprinkle of soft, Parmesan-like cheese finished the product. Kind of a mixed bag for us. The chili mayo was tangy-potent, and with the also-strong taste of salty cheese, it became a bit much after a while - had me craving ketchup and Tabasco, actually! For a buck more, you can also get them with your choice of meat topping included.

And finally, for those who want to forsake tortillas altogether, how 'bout some Korean kalbi between your buns?

Spicy pork sliders

Or spicy pork. Or BBQ chicken. Or tofu. Whatever you choose, these sliders ($5 for 2) are much the same as their tacos, except for a chili mayo sauce and, of course, a toasted bun. Not too shabby, but you won't get that Mexican sensation without a tortilla. Here's a shot, constructed:

Spicy pork sliders, constructed 

I'm not sure I completely get it, but the whole Korean/Mexican thing is an interesting combination, indeed. It's definitely worth a try if you haven't done so yet. With such a short history, who's to say where the genre will be a few years from now, so get it while you can, not that I'm making any predictions.

As for me, I'm headin' on out to the next big thing, struggling as always to keep up. But hang on I will, because if it's about food, then it's a ride I wouldn't miss for the world! Hope you're all having a great and wonderful week, and take care and Aloha till next time!

Aku