KFire Expands Korean BBQ Brand in Chicago After Pandemic Launch
CHICAGO, ILLINOIS — Opening a restaurant in the middle of the COVID-19 pandemic sounds like a guaranteed disaster. But somehow, KFire survived the chaos — and kept growing.
What began as a single fast-casual Korean BBQ restaurant in Logan Square in 2020 has now grown into a second Chicago site, a thriving catering business, and one of the city’s most distinctive Korean culinary ideas.
What’s New
KFire officially opened its first location in July 2020, in the midst of lockdown restrictions and widespread uncertainty for restaurants. Customers couldn’t even enter the building during opening weeks, forcing the owners to operate entirely through a takeout window.
Despite those challenges, owners Ben Kim and Eddie Hwang pushed forward.
The restaurant not only survived, but expanded.
KFire opened a second location in Old Town in 2023, which now serves as the hub for the company’s rapidly expanding catering operations. According to the owners, catering has become one of the biggest parts of the business, accounting for roughly one-third of total sales.
The timing also worked in KFire’s favor. Demand for office catering, workplace events, and Asian American and Pacific Islander Heritage Month celebrations has helped fuel major growth over the past year.
Menu & Experience (with POV)
KFire constructed a second site in Old Town in 2023, and it now acts as the headquarters for the company’s rapidly expanding catering operations.
The standout menu item is kalbi, Korean-style beef short ribs grilled over fire and served with rice and vegetables. The restaurant also offers:
- Korean pork belly
- Chicken with spicy Korean red pepper sauce
- Vegan mushroom options
- Kimchi fried rice balls
- Bokki “fries,” inspired by Korean street food tteokbokki
What separates KFire from many quick-service spots is its refusal to turn everything into customizable bowls. The proprietors wanted the meal to feel thoughtful and based in classic flavors, rather than continuously altered.
From my perspective, that decision gives the restaurant more personality. Many fast-casual concepts start to blur together after a while, but KFire feels more concentrated because it emphasizes the BBQ experience specifically.
And honestly, you can tell the food comes from memory and culture rather than just trend-chasing.
Community Buzz
Part of KFire’s momentum comes from authenticity, but another part comes from the story behind it.
Kim previously worked in finance for years before deciding he wanted to build something himself. Meanwhile, Hwang brought decades of restaurant experience and a strong emotional connection to Korean barbecue customs.
The two spent months planning the business while raising young families, meeting in coffee shops and walking malls with strollers while discussing restaurant strategy.
That kind of narrative appeals to clients, especially when combined with perseverance.
Since opening, KFire has dealt with inflation, equipment failures, labor shortages, and skyrocketing beef prices. At one point, the price of kalbi had to jump from $15 to $24 because of rising costs.
Still, the restaurant continues growing.
The owners even indicate they want to build more outlets in the future.
Final Thoughts
KFire’s success story feels bigger than just another restaurant expansion.
It’s about adaptability, persistence, and building a concept around something personal rather than purely commercial. Launching during the pandemic could have killed the company before it even got started; instead, it encouraged the founders to become more efficient and robust.
That resilience is now turning into growth.
If you’re in Chicago, KFire signifies more than just food; it represents the type of business that people support.
Stay tuned with CityScoopNow for more Fresh Finds across the U.S. — and tell us: would you rather try Korean barbecue in a fast-casual format or a traditional grill-at-the-table experience?