Being a cook, there's always pressure - not for your ego but for people to love your food.

A lot of times in television, you don't get the opportunity to show real life because we're brainwashed to believe the propaganda that these things aren't marketable, that these things don't sell.

I wanted to be a topographer when I was young.

I was a latchkey kid, from 4 or 5 years old.

Myeong-dong in Seoul is an area that is crazy at night, just packed.

I was a salary man for so many years. I never had to worry about the ins and outs of business or entrepreneurship or funding. I just had to show up and do my job. And then, all of a sudden, I was having to be responsible for my own business.

I knew of the 'Gilmore Girls' - I wasn't a rabid fan, but I watched it sporadically when it was first on.

I make milkshakes at home, but the two best are at at Gulfstream and Disney's Soda Fountain on Hollywood Boulevard.

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.

Animals have been talking to me. And any shaman will say that that's not that weird.

People think that being Korean is all one thing.

Go out one day and treat yourself. Go out and have the best sushi you can find, or go to the best barista in your city and have just a cup of cappuccino, and tell yourself that you deserve this. I think that is very empowering.

I really think I cook good Korean food. I really do, just straight up.

For us in Asia, fermented, bubbly, creamy things are just the norm.

I'm a quiet person in real life.

I think that a lot of times, we all want to help each other and be a part of each other's lives. It's just - we don't allow ourselves into each other's lives.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

A lot of my friend's mothers and parents worked at Paramount Studios, so I would always go. I met the Fonz when I was really young, like four or five years old. I was always around people in entertainment all the time throughout my whole life.

The Korean taco was a phenomenon... It just came out of us. We didn't really think about it.

I don't really have a strategy for social media. I think that's my strategy is that I don't have a strategy.

Time is an illusion anyway. You can create as much time as you want.

I want to pay homage to Los Angeles.