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TaKorean has already expanded from its food truck to brick-and-mortar locations in Navy Yard and in Union Market. This summer, it will add a locale in Eat at National Place, a food hall at 13th and F streets NW. The new spot will be an “extended pop-up” that’s around for at least a couple years.

The Korean-inspired taco joint (where you can also get rice and slaw bowls) has also introduced some new menu items this spring. Among them is a rotating seasonal vegetable, which is currently pan-roasted cauliflower with a soy-orange glaze. Brown rice is also now available in addition to white rice. Other recent menu additions include a tangy vegan avocado crema and an organic soft egg cooked sous-vide. Meanwhile, TaKorean’s  salsa roja—made with fire-roasted tomatoes, tomatillos, ginger, cilantro, lime juice, sesame oil, and gochujang—is now a free topping.

The new menu items will be available at all the locations except the food truck, which will be operating on a limited schedule this year at a handful of festivals and events. “We love our truck and have a blast working it, but we’ve made the decision to focus our efforts and resources on our retail growth, which will be the future of TaKorean,” says owner Mike Lenard.

One percent of TaKorean’s gross sales will continue to be donated to local environmental and youth-based nonprofit organizations.

Take a look at the menu below.