Tag: restaurant

Young Hee Shon was born in 1953 in North Gyeongsang Province, South Korea, to parents who ran a successful business in the hospitality industry. At the time, workers who missed the last intercity bus out of the city would have nowhere to spend the night, so her parents operated a motel where late-night workers could spend the night. They also ran a restaurant directly next to their hotel called “Seong Buk Dong Gukbap,” which still exists today. Mrs. Shon immigrated to the United States with her husband and children when they were presented with the opportunity to obtain a green card. Upon hearing from her sister that L.A.’s Koreatown was a good place to find a job, the family chose to move to Los Angeles, where Mrs. Shon’s first job was in making banchan at the Korean market. From there, she switched jobs to work in the kitchen of the Palace Hotel, but after experiencing certain emotional hardships, found a job at the Rotex Hotel instead. After working there for a while, she began experiencing physical discomfort in her arms and shoulders, and so found work at a long-distance phone calling company, which she enjoyed. Yet the job she enjoyed most was in opening her own restaurant, which she named after the one her parents ran back in Korea: Seongbukdong. A beloved part of K-Town, she prepares each dish with love and care, knowing that the success of her restaurant isn’t dependent on advertisement space in newspapers, but in the reputation which is built in the mouths of her customers.

Justine Yoon was born in Los Angeles to immigrant parents. She grew up to the north of Koreatown in Los Feliz, and describes her childhood as having been lively and active: from a young age, her parents put her and her older siblings through a variety of local leagues, sports, and extracurriculars, in part so that they might grow up immersed within American culture. Her parents were active within the Korean community as well: her father operated a private practice in Koreatown, and after his retirement ventured into the restaurant business with her mother which they’ve continued to this day. Justine would often work in her parents’ restaurants, whether it was by peeling and cleaning vegetables or going out into the markets to secure the best deals on wholesale ingredients. Today, she has taken a smaller role at her parents’ restaurants to pursue her own passions, something which exemplifies a larger internal struggle that children of immigrants must personally and uniquely reckon with: how we might actualize our own dreams—which our parents worked tirelessly for—while also honoring the sacrifices that went into creating opportunities for the next generation.

Kyungbin Min is a chef based in Los Angeles. He was born in Seoul, Korea, and immigrated with his family to SoCal where his aunt lived. He knew from an early age that his calling was in food service: as a child, he grew to love the instant gratification of being a part of dinner service, even if it it meant simply setting up plates at the table (even today, he says that it’s his customers’ positive reviews that “gives him the pump” to keep on going). He worked in restaurants right out of college, and after saving enough money paid his way through culinary school, after which he worked in a variety of kitchens, from fine dining to upscale casual. Though he enjoyed his time in culinary school, he says that it wasn’t necessary for him; the food he creates today, he says, is a mashup of what he learned in the kitchens with his own added flair. During the onset of the pandemic, he and his partners were furloughed, and so they set about starting their own food businesses: one of his partners started a meal prep company, while he and another partner together launched a dry aging meat company; everything, he says, was ecommerce. Soon, he opened “Hanchic,” which to his surprise was picked up by outlets such as Eater, Thrillist, and The Infatuation: what began as an ecommerce business soon turned into an outdoor patio, which then transitioned indoors. He owes the success of his enterprises to his community, which he tries to serve by introducing Korean flavors beyond the typical kbbq or kimbap that many are already familiar with. In acting as a middleman of sorts, he hopes more people will become comfortable ordering food from the “OG mom and pop” restaurants in L.A.’s Koreatown.