and with kogi truck, roy chchoi broughtht one of thte fifirst great mutation mash-h-us of k korean andee e brick-and-d-mortar restauaurants to g go with theh. >> choi: f for me, kogogi was as one trucuck in my mimind. but t then the l lines got b bi, you know?? and itit evolved.. >> hohola, herlrlindo. [ [ speaking s spanish ] >> roy y trained atat the cuculinary insnstitute of f amea and inteterned at lele bernardin in newew york cityty. hehe runs his s trucks likike yd expect o of someone e with thatt backgrouound. >> choi:i: within ouour food mea landscape,e, we've romomanticizd certrtain composositions off what a great chef f and a-and-d-and a greaeat kitchenn arare supposeded to look a and smell and d feel like.e. but jujust because t those are bebeautiful dodoesn't meanan tht this is nonot beautifuful. for r me, i don'n't see muststad plants a and sheep g grazing. i see babarbed wire e and telephonone poles, and i i see puddleles. and, youou know, allll of that s stuff contrtribute to t e flflavor of ththe food. so, , it's trulyly what i cacall a teterroir, youou know, uh,h, a re