Seoul Food

Kenny was a classic “gyopo,” an ethnic Korean, born and raised in another country. He could barely cook when he moved to Seoul in 2007 and could only speak basic Korean.

Growing up in southern California his favorite foods were tacos and his Mom’s Korean home cooking.

Shortly after arriving in Seoul, Kenny spotted a gap in Seoul’s restaurant scene. “There are quite a few gyopo. We all wanted the comfort food we grew up with.”

Inspired by the success of LA’s food trucks, Kenny opened Korea’s first Ko-Mex restaurant, fusing the two cuisines with dishes like slow roasted pork topped with kimchi, smothered in cheese and jalapenos on a bed of fries. “Korean food is representative of Korean people – very feisty; it’s a good fit with Mexican food.”

Within two years, Kenny inspired a wave of gyopo to open restaurants serving mashups of Korean culture and Western influences. At the same time, the success of his restaurant and others transformed an entire neighborhood in central Seoul. Home to a U.S. military base and a once-seedy red-light district nicknamed Hooker Hill, it became a trendy location and an unexpected ecosystem for food entrepreneurs.

Kenny mentored another unexpected entrepreneur – Linus, a Korean-American who grew up in the south, and spent months perfecting his brisket before opening a BBQ restaurant.

These first-time restaurant owners changed not only the area, but also the gyopo experience. “It was hard to be gyopo but now it’s cool.”

In Seoul Food, you’ll meet Kenny, a Korean-American who changed things for gyopo, and an entire neighborhood.  Hear how he and others found success by re-interpreting their Mom’s cooking with the food of their youth. And wander the streets where a place with a colorful, post-war past has evolved into a hotspot.