Korean Barbecue Goes Fast-Casual in Chicago
# **From Poker Jokes to Korean Barbecue: The Unlikely Rise of KFire**
## **A Pandemic Experiment Turns into a Chicago Staple**
In the heart of Logan Square, two friends turned a carefree poker night joke into one of Chicago’s most talked-about fast-casual concepts. **KFire** wasn’t supposed to be more than a jest—until it wasn’t. Ben Kim, a finance professional with no restaurant experience, ditched his suit for a grease-stained apron. He took an entry-level job at a Mediterranean fast-casual spot, flipping gyros and scrubbing dishes for minimum wage, all to learn the trade. Eddie Hwang, a 20-year kitchen veteran, brought the soul of Korean barbecue to the table—literally. The two met in the most mundane setting imaginable: strategizing their future menu over ultracold Dunkin’ Donuts coffee at Northbrook Court while their kids dozed in strollers nearby.
## **Opening Day During a Lockdown**
Their first location debuted in **July 2020**, the same month COVID-19 shutdowns tightened their grip on the city. Customers couldn’t even step inside—orders were slid through a takeout window, eyes hidden behind masks. Less than a month later, Kim’s third child arrived amid the chaos. Survival mode kicked in. Despite the odds, KFire not only endured—it thrived.
By **2023**, the duo expanded to Old Town, where **catering became their bread and butter**. Recognizing the rapid pivot of pandemic-era restaurants, Grubhub awarded them a **$5,000 grant**, fueling their growth. Today, catering accounts for **a third of their sales**, with weekend orders skyrocketing by **200% in just eight months**.
The Secret Sauce: A Twist on Tradition
While most Korean eateries in Chicago lean into bowls or plated meals, KFire does something radical—they grill right at your table. Their menu marries classic kalbi (short ribs) with bold, unexpected creations like kimchi fried rice balls and bokki fries. Hwang’s grandmother once pounded raw short ribs on newspaper-covered floors—a memory that shapes their cooking. For Kim, kalbi was a rare weekend delicacy during his childhood. Now, rising costs threaten to erase that nostalgia.
Inflation Strikes: The Kalbi Dilemma
What was once a $15 plate now demands $24—beef prices have tripled since 2020. Cucumbers? Up 60%. Tariffs hit other imports hard. The duo recently considered cutting their bestseller entirely. Kim jokes that when things break, they don’t just crack—they shatter. A 600-person catering order was nearly ruined when their oven died mid-service, and Hwang dislocated his shoulder while scrambling to fix it. On another terrifying night, the air conditioner, water heater, and circulator all failed simultaneously.
Why They Keep Fighting
Kim admits the grind isn’t what he signed up for. Sometimes, he wonders if returning to finance would’ve been simpler. Yet, the pride of building something from scratch keeps them moving forward. As May—Asian American and Pacific Islander Heritage Month—approaches, KFire stands at a crossroads. Will their legacy be written in smoky grills and shared plates? Or will inflation force them to rewrite the menu?
One thing’s certain: KFire isn’t giving up without a fight.
