Seoul Taco
David Choi's counter on Delmar puts kimchi fried rice inside a burrito, and this is the door he opened first.2
Why go
Choi owns the business and cooks Korean-Mexican fast casual across three St. Louis area rooms.1 He calls the Delmar Loop room his flagship.2 Ask him what he keeps at home and he names gochugaru and gochujang first, then perilla leaves, Korean radish and doenjang.1 That is the pantry the menu is built out of.
Order this / avoid
- Order: the burrito, which is the item the counter is known for.1
- Avoid: coming here for tabletop Korean barbecue. That is Seoul Q, Choi's other room, and it shares the building.2
What locals & experts say
- David Choi on his own pantry, to Feast Magazine (January 2021):
I like to eat spicy foods, so I make sure to have ingredients on hand that can bring the heat and add depth and flavor to recipes. Gochugaru (red pepper flakes) and gochujang (red pepper paste) are two of my essentials.
1 - Choi on perilla, same Q&A:
It is a common Korean ingredient — it's technically part of the mint family but it has more of nutty, woodsy flavor.
1
Good to know
- Timing: 11am to 10pm Monday through Thursday on the venue's own page, read 1 September 2026.2
- Which door: the Delmar Loop flagship. Chesterfield and the Grove are separate rooms.1
Verdict
could-visit — David Choi took a food truck to a flagship counter on Delmar and the room has been trading there long enough to be labelled the original on his own site. No bylined writer has said what a taco or a burrito here tastes like, so the rung rests on the operation and on Choi's own account of the Korean pantry he cooks from. That is enough for a could-visit and not for more.