Our story / 우리 이야기

Born in Seoul. Raised in LA.

We grew up around sizzling bulgogi pans and late-night taco stands. Seoul Fire brings those two food memories together without watering either one down.

Marinated bulgogi searing on a flat-top grill with flames and smoke

불맛
fire taste

How we cook

No shortcuts.

Every protein is marinated in-house, every slaw is cut fresh, and every sauce starts with Korean pantry staples.

  1. 01

    Marinated overnight

    Every protein sits in its marinade for at least twelve hours. Pear, garlic, soy, gochujang. No shortcuts.

  2. 02

    Seared to order

    Nothing waits in a hotel pan. Your meat hits the flat top when you order it.

  3. 03

    Cut fresh daily

    Slaw, scallions and pickles are cut every morning before the truck rolls out.

  4. 04

    Sauces from the pantry

    Four house sauces built on Korean staples: gochujang, doenjang, sesame and soy.

Squeeze bottles of red gochujang, white sesame and dark soy-garlic sauce beside limes and kimchi

The sauces

Four bottles. One window.

Seoul sauce (soy, garlic, pear), fire sauce (gochujang and lime), sesame cream and a vegan chili crunch. All four live at the window. Help yourself.

잘 먹겠습니다 · Let's eat.

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