From Pop-Up to Permanent: The Inspiring Journey of a Determined Mobile Chef

Kansas City has a cool trend of food trucks becoming popular restaurants. Places like Port Fonda and Pigwich started this way. It’s less risky to begin with a food truck before jumping into a full restaurant, which is what Joohae “Chewy” Yoon did with her venture, GOCHEW.

Yoon arrived in the U.S. from South Korea in 2012. Even though she started in healthcare, her heart was always in cooking. She wanted to share her childhood meals with friends and the community. That’s when she found the Ennovation Center in Independence. This nonprofit helps budding food entrepreneurs with shared kitchen space. With guidance from Danielle DuPree, the center’s director, Yoon launched her first pop-up.

“[DuPree] helped me navigate food permits and starting out,” Yoon shares. “It was like a test market.” Her first pop-up served both Korean and American eats, and it sold out quickly.

However, Yoon faced challenges like transporting food without it getting soggy. So, she decided to go mobile. She took a food truck workshop at Mid-Continent Public Library, where she learned from experienced food truck owners. Hearing their stories about mechanical issues led her to choose a trailer for her first food vehicle.

Yoon spent years running her business out of a trailer, but she knew she wanted to grow. A food truck was a logical next step, especially since parking a trailer could be a hassle. When she got the chance to buy a truck, she seized it. “I got an old school bus that someone turned into a food truck,” she explains. “It’s more costly to fix but worth it.”

Now, Yoon serves what she calls “Korean American fast food.” Her barbecue pork sandwich features a gochujang-infused creamy sauce, while her fries come topped with Korean-inspired flavors.

A year ago, Yoon sought a permanent spot for her food truck. She found a welcoming property in Raytown, giving her a place to park with a concrete pad and a small building where people can enjoy their meals.

Serving her unique food, especially her bulgogi smash burgers, has built a bridge between Korean culture and Midwestern tastes. Yoon has plans to reach even further. “I want to visit rural areas—like Buckner and Lexington—where I used to work as a home health therapist. I believe they will grow to love our flavors,” says Yoon.

This story reflects a broader trend in the food industry. According to a report by IBISWorld, the food truck business has grown at a rate of about 7.5% annually over the past five years. Consumers are increasingly drawn to unique dining experiences. Yoon’s journey shows that connecting cultures through cuisine not only enriches communities but also creates opportunities for entrepreneurs.



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