We had the good fortune of connecting with Jon Kim and we’ve shared our conversation below.
Hi Jon, what do you attribute your success to?
Stick with what you know, and stay true to your roots.
We’re still far from what we consider ‘successful’, but our progress so far has been largely due to our relationships and networking. You never know who may visit the popup and one day hit you up for an event that puts you on the map.
Alright, so let’s move onto what keeps you busy professionally?
I’m most proud of the impact we’ve had in our community. From all walks of life, people who have made a stop at our street-side popup walk away with a true, LA eating experience in their rear-view.
Achieving success in our society is never easy when building something from the ground-up. Looking back, one of our best decisions was investing and trusting in our plancha. If we had started or moved on to a food truck, it would’ve taken away from that LA street experience that our customers have embraced and grown to love.
Those who know me closely understand that what we do with Seoul On Sixth is largely an extension of who I am and the life I choose to lead. Taking that idea and forming a business around it makes our brand that much easier to understand and connect with.
Seoul On Sixth is here to let people know that great eating experiences does not need to involve emptying your wallet for (like a lot of places in LA). LA is home to many sidewalk vendors and we’re here to shine a light on that part of the food industry. Street food is here to stay.
Who else deserves some credit and recognition?
Seoul On Sixth wouldn’t be where it is today without my family.
My dad allowed me to use his sidewalk space in front of his liquor store, which is a crucial piece of our vision in making our eating experience as ‘LA Street’ as possible.
My brother and my cousins are my main helpers who are involved in the entire process. Making food is truly a lot of work and wouldn’t be possible without their help and support. These foos have become unstoppable behind the plancha.
Lastly, is my mom. She made me into the foodie I am today. All of my recipes have been inspired by the flavors of my childhood.
Giovany Reyes Sherman Yang