Sopo, a new quick-service Korean restaurant, recently opened on the ground floor of 463 7th Avenue, offering Korean barbecue flavors and vegetarian, vegan, and gluten-free options.
What Now Media Group recently caught up with T. Kim and Stephan Kim to learn more about their journey and how things have been since they opened their new eatery in late September.
Q: How did you get into the industry? Did you always know you wanted to own a business?
A: I’ve always dreamed of making people happy, no matter the means. Food has been a personal source of joy for me, so venturing into the culinary world felt natural. Right out of college, I didn’t have the means to start a restaurant, so I worked in finance and later ran an AI data company. These experiences helped me build the network and resources needed to finally pursue this dream.
Q: Where did the idea for the business come from?
A: “Sopo” means “small parcel” in Korean. I wanted to capture that feeling of joy you get when you receive a long-awaited package—a small but guaranteed moment of happiness. Korean cuisine is all about mixing and matching banchan (small dishes like tapas) with a base of rice. Having lived on my own for nearly 20 years, mostly in Korea, I loved not having to commit to a single texture or taste for an entire meal. With Sopo, I aim to bring these time-tested Korean favorites to New York, offering variety and comfort in every bite.
Q: How have things been going since you opened?
A: We’ve been fortunate to serve many customers since we opened in late September. I genuinely enjoy getting to know our guests, many of whom have become regulars—some even visit multiple times a week or on the same day! There’s nothing more rewarding than seeing customers leave with an empty plate and a smile. We’ve recently started offering delivery and catering services, which have kept us quite busy. It truly feels like we’re living the dream.
Q: What’s the most challenging part about opening a business?
A: One of the biggest challenges is that you can never fully switch off; your mind is always on the business. Also, to be honest, turning something you love into a career can sometimes dampen the enjoyment. Whenever I visit other restaurants, I can’t help but think about what I can learn from them.
Q: What do you think is the most rewarding part about opening a business?
A: As I mentioned, getting immediate feedback from our guests is incredibly rewarding. It’s also fulfilling to see the business adapt and improve over time and to watch our team grow together under a common mission.
Q: Anything else you’d like people to know?
A: Sopo has the best food you can get in the city without breaking the bank. I eat at Sopo almost every day, so consider me a walking testimonial!
Follow on Instagram @eatsopo.
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