As the first Korean food truck in Charlotte, Hiya had a lot to consider. Would the menu be traditional or modern? How would it appeal to both kimchi aficionados and those new to the cuisine? Where should it hawk the food?

Daniel Pitre, the truck's Korean-French founder, eventually checked every box, thanks to a pared-down fusion menu he slings from a food truck that cruises all over town. Check out Hiya's hallmarks:

• The cupbap: This street-food favorite is the main attraction, a layering of rice, glass noodles, lettuce, pickled daikon radish, and a choice of meat—bulgogi beef, spicy pork, or breaded chicken—topped with crispy veggie dumplings and spicy mayo.

• The Carolina bulgogi burger: Coleslaw lends some familiar Southern flair to this burger's marinated barbecue beef and sriracha mayo.

• The destinations: In addition to catering events, Hiya's daily schedule takes it to food-truck rallies and local breweries such as Free Range or Birdsong.

• The Hiya Challenge: What better way for the new truck on the block to pick up steam than a virtually impossible spicy-food challenge? After signing a waiver, entrants must finish a double portion of extra-spicy katsu smothered with a top-secret Challenge sauce within 10 minutes. Without any drinks. Winners get their name on the side of the truck, but it's no easy task—at least one competitor couldn't even get past 2 minutes.