So often, the answer you seek has been right in front of you all along, unless you're seeking The Answer, in which case he's in Istanbul, politely declining questions because he can't understand Turkish. For an always-been-there answer to your rumbling stomach, hit Goghee To Go, opening Monday.
In the former Burguesa drive-thru/walk-up, Goghee (not at all affiliated with LA's Kogi) is the latest from an entrepreneurial couple who, as the sun set on the early-aughts donut craze, spun their wheels thinking on a new project, even taking a culinary road trip through the South before realizing they should simply fuse traditional Korean vittles with Mexican street food -- something they'd been casually doing all their lives, because besides Tech's defense, what don't tortillas make better? The "goghee" (how "kogi", or "meat", is actually pronounced) soaks in a house marinade for 24 hours, infusing beef, pork, chicken, or portobello with a sweet, salty flavor packing a subtly spicy kick; it's then slapped into tacos, tortas, nachos, quesadillas, burritos, or burrito bowls, not to be confused with the Burrito Bowl, which title sponsor Pancho's very much hopes you'll tune in to next December 23rd. Everything's garnishable with onions, cilantro, cheese, a Korean slaw, and Goghee's creamy house fresca sauce, said to go well with spicy pork -- coincidentally what Porky Spice wants, what she really, really wants.
They're especially stoked on their crunchy caramelized "gimchee" (again, how kimchee's pronounced), as they're having the sugar/ginger/ red chili pepper-seasoned pickled cabbage side made fresh daily by a "Korean gimchee lady" whose identity's a carefully guarded secret -- unless you're talking about practice, in which case Iverson lets the secret take it to the hole every time.