David Choi, founder of Seoul Taco in the Loop, had it right when he started calling his Korean BBQ tacos “epic.” The mix of flavors he’s been churning out from his restaurant and food truck is not to miss.

In a back alley next to Blueberry Hill sits a small restaurant serving only four entrees and four sides. However, one quickly realizes that’s all the restaurant needs.

The first entree to be sampled was the taco ($2.50), from which the name of the place was derived. A corn tortilla with Korean salad mix, Seoul Sauce, crushed sesame seeds, green onions and a wedge of lime, with whichever protein you choose was actually the least spectacular.

Now, that surely doesn’t mean the taco was bad; it was actually delicious, but it didn’t quite prepare us for what we had in store with the next two entrees, or even the sides.

The second entree on our list was the gogi bowl ($7.00). This is similar to a more intense version of Crazy Bowl. Made with rice, veggies, a fried egg, sesame oil and super-spicy gochujang sauce on our choice of steak, this dish has the power to pull even the most vegetable averse eater into its web. Keep in mind, though, the sauce is definitely spicy, so if you can’t handle it, don’t order this.

The final entree up to bat, and my favorite, was the burrito ($8.00). The burrito is only available down in the Loop, so you won’t find it in the truck. With kimchi, fried rice, lettuce, cheese, sour cream, carrots, Seoul Sauce and a choice meat, I quite enjoyed this meal.

The complex interworking of flavors in this dish was astounding. The heat from the pork, the cool, refreshing sour cream with the cheese and even tasty tortilla will lure me back someday soon to try it again. It’s a lot of food for eight dollars as well: about the size of a Chipotle burrito.

The restaurant does have a fourth entree, a quesadilla, however, the brave consumer will not go for this.

The sides (all $2.00 plus $1.00 for added protein) are truly in a class of their own.

Three of the sides are made with kimchi. Kimchi can be made with many vegetables, mostly cabbage, seasoned and fermented. Traditionally, kimchi is sealed in jars and buried underground for even months at a time, but doubt that’s what Seoul Taco does.

We had the traditional kimchi and kimchi fried rice, both of which did it justice. With only a little spicy kick, I hoped for more. However, don’t be put off by the vegetable nature of both of these sides; you won’t be disappointed in the slightest.

The last side we sampled was the potstickers. These aren’t even close to the ubiquitous, cheap frozen ones. The meal only three with a little side of spicy soy sauce for dipping. The mix of ground pork and veggies complement each other well.

If you’ve never been to Seoul Tacos, you should certainly go. If you have, go again to try something new in their Koren BBQ menu and broaden your culinary horizons. Take all your friends either down to the Loop, or catch the truck; you’ll be happy you did.