Korea Village BBQ HouseÂ
(est. 1998)
4611 Geary Street, San Francisco
Young Mi Kong, Owner
What made you decide to open a Korean restaurant? How did you get started?
Choosing to start a restaurant was natural for me because I like making food, and it makes me happy to see people enjoying the food I make. As luck would have it, a friend was selling their storefront, which was how I courageously started my business.
What was your biggest challenge in opening your restaurant?
There was nothing particularly difficult about starting the restaurant, but I thought very carefully about who I would hire to work with me. I think that’s the reason we have worked happily together for so long.
Were there any memorable moments in running your restaurant that you’d like to share?
I have many memories from running my restaurant for 22 years, but seeing children who used to come in with their parents, all grown up and bringing their own families to eat at my restaurant is what makes it all worthwhile.
Tell us about your menu and whether you have any specialty items.
Customers say our menu is homestyle cooking that is made with love, and the barbeque, which is roasted over a charcoal grill, is beyond compare.
What motivated you to participate in the Senior Meal Delivery Program?
When I first got the offer, we had shut our doors due to COVID-19, and we could not participate. However, after we started operating again doing exclusively to-go orders, I decided to participate because I thought it would be meaningful to provide seniors with warm meals. Especially, the government grants made it possible for us to provide food affordably.
How have you adjusted to the challenges of running a restaurant during these difficult coronavirus times and what are your plans for the future?
As I mentioned, we had to close our doors for three months due to COVID-19, but so many customers said that they wanted to order food to-go from us and as a result, we re-opened in the middle of April. Currently, we are not permitted to serve food in the restaurant, but as soon as things get back to normal, I hope to see my customers enjoying my food in the restaurant again.
