KPOT Korean BBQ: A Fusion of Flavor, Community, and Culture
Discover the story behind KPOT Korean BBQ, where Korean barbecue, hot pot, and a vibrant bar scene come together. Learn how EVP Jay Li turned a family legacy into a nationwide dining phenomenon with fresh ingredients, house-made sauces, and an unforgettable experience.
For Jay Li, Executive Vice President of KPOT Korean BBQ, the restaurant business isn’t just a job—it’s a family legacy. Growing up surrounded by the hustle and bustle of his family’s diverse restaurant ventures, Jay discovered an early passion for the industry. "From buffets to sushi and hibachi spots, I spent weekends, nights, and summers working alongside my family,” Jay recalls. “I always loved the energy of restaurants and wanted to take it to the next level.”
That ambition led to the creation of KPOT, a dynamic concept that merges the rich traditions of Korean barbecue and Chinese hot pot with a lively, social dining experience. With over 95 locations now open across the U.S., KPOT has become synonymous with community, bold flavors, and memorable meals.
A Unique Blend of Cuisine and Connection
The idea behind KPOT was simple yet groundbreaking: bring together two iconic Asian dining styles—Korean barbecue and hot pot—and pair them with an American bar vibe. Jay explains, "We wanted to create a space where people could cook, eat, and connect. Both hot pot and barbecue are hands-on and social by nature, so it’s about sharing the experience with others."
The Newark, Delaware, location is a perfect example of KPOT’s appeal. With tables equipped for grilling and simmering, guests can choose from an extensive selection of marinated meats, fresh vegetables, noodles, and house-made sauces. Jay emphasizes that quality and variety are at the heart of KPOT’s menu. "Our corporate chef, who’s from Korea, creates our marinades and sauces in-house to ensure everything is fresh and flavorful," he shares.
For hot pot beginners, Jay recommends starting with thinly sliced meats, like beef or lamb, paired with traditional sides such as fish balls or vermicelli noodles. "The combination of rich broths, fresh ingredients, and homemade sauces creates an unforgettable meal,” he adds.
Adapting to Challenges
Opening and expanding KPOT during the height of the pandemic presented unique challenges for Jay and his team. "Our concept is built on dining in, so the lockdowns really tested us,” he says. “We had to pivot to takeout, which isn’t easy for hot pot and barbecue.” Despite the hurdles, the team’s resilience paid off. By late 2021, KPOT resumed its rapid growth, opening dozens of locations annually and earning a loyal customer base nationwide.
Jay attributes KPOT’s success to their commitment to listening to guests. "We constantly gather feedback on everything—from the menu to the dining experience—so we can improve and adapt," he notes. This dedication to excellence has resulted in menu expansions, such as new marinated meats and creative cocktails, tailored to local tastes.
Looking Ahead
With plans to open 50-60 more locations in 2025, Jay is excited about KPOT’s future. “Our goal is to bring this experience to as many people as possible. It’s not just about serving great food—it’s about creating a place where people of all backgrounds can come together,” he says.
When asked who he’d most like to see enjoy a meal at KPOT, Jay’s answer was thoughtful. "I’d love to invite someone from a completely different background—a celebrity or someone who might not typically experience this type of food. It’s about sharing our culture and connecting through flavors."