Korilla, NYC’s Korean BBQ Crew, joins Food Network’s ‘The Great Food Truck Race’

At window, Eddie Song (l. - r.), Stephan Park and Paul Lee at Korilla BBQ truck parked on E. 55 St. Wednesday.

BY Gina Salamone | DAILY NEWS

At window, Eddie Song (l. - r.), Stephan Park and Paul Lee at Korilla BBQ truck parked on E. 55 St. Wednesday.

It’s not even noon, and the lunch line is already 50 deep at one of Korilla BBQ’s trucks. Customers craving Korean food with a twist order from the vehicle, parked on 55th St. and Lexington Ave. in Manhattan.

If the speed at which workers stuff burritos, bowls and tacos with meat and vegetables is any indication, the Korilla crew should do well on Season 2 of “The Great Food Truck Race,” premiering Sunday on the Food Network.

Korilla is one of eight trucks facing off for a grand prize of $100,000. In Sunday’s episode, they make their way to Las Vegas and are challenged with their first “Speed Bump” – having to get by without fuel.

“It was really easy for us,” says Paul Lee, one of Korilla BBQ’s three owners, who all graduated from Stuyvesant High School in 2003. “That first challenge was a breeze.

“We had no propane, but got by because we partnered up with another truck and they just hooked us up,” adds Lee, who’s 25 and lives in Queens. “There was nothing to it.

So it wasn’t even a Speed Bump. I guess we got a little cocky from the beginning.”

One of their biggest challenges began just before the show’s start, as Korilla was expanding from one truck to three. The partners weren’t given official word that they’d be on the show for sure until just a few days before taping began.

Luckily, one of the new trucks was finished just in time to send to California on a flatbed for the show. The second was completed while the owners were on the road competing, meaning Korilla needed to train staffers to work the new one in New York.

The food is so good, "they must put crack in it," said one enthusiastic Korilla fan. (David Handschuh/News)

“It was hard because we were working on the show, but at the same time, we’re constantly taking phone calls and managing our trucks back at home,” explains co-owner Steve Park, 26, of Long Island.

“On the road, we were still doing scheduling and teaching people recipes over the phone. So that was the hardest thing. You’re doing two jobs while you’re there.”

After Vegas, the trucks – minus the losing one – continue to stops in Salt Lake City, Denver, Memphis and Atlanta, until the two remaining teams face off in Miami.

“Going into these small towns, where there are no Korean restaurants, and getting positive reaction from people when they try our food, it’s touching,” says Park. “That’s our mission, to spread Korean food nationwide, worldwide.”

New Yorkers already know how good their food is. Korilla’s first truck hit the city’s streets in October.

“We kind of graduated in this recession, all the white-collar jobs evaporated,” explains co-owner Eddie Song, 25, of Queens. “We thought that Korean food was definitely underappreciated because it’s just not out there, marketing-wise. If you want Korean food in New York, you have to go to Koreatown. Most of the restaurateurs there don’t really have the need or desire to branch out.”

So the friends decided a truck that could stop in different areas would be the best way to share their food.

“We plan our Thursdays around coming to Korilla,” says Kristin Cobi, 28, as she stands on line with two friends. “We have to get here at 11:30; otherwise, we’ll be waiting much longer. It’s delicious.”

Two bankers on line were sent by their boss to order tacos.

And a woman waiting for a Kimchi Rice Bowl, who travels 25 blocks south from work twice a week to catch the truck, jokes: “The food is so addictive, they must put crack in it.”

YOU SHOULD KNOW: Season two of “The Great Food Truck Race” premieres Sunday at 10 p.m. on the Food Network. To find a Korilla BBQ truck, or to check out the menu, visit korillabbq.com