Behind the Scenes with Pyeong Chang Tofu

Can you tell us about the history of Pyeong Chang Tofu and how you got involved?

"My mom opened our first restaurant in Oakland back in 2004, and when I graduated college in 2016, I joined her to open our Berkeley location. My mom was very adamant that I finish college before she would teach me anything about the restaurant business. It was a deal we made, and once I graduated, I was able to help open the Berkeley location with her."

What makes Pyeong Chang Tofu stand out from other Korean restaurants?

"We’re particularly known for our tofu soups, but what really makes us stand out is that we cook everything ourselves. For example, our rice is cooked in a traditional stove pot for each table, ensuring that every customer gets fresh, perfectly cooked rice. We also make all of our side dishes, or banchan, in-house—unlike many Korean restaurants that buy them from distributors."

"My mom is happy to share her recipes, but she always emphasizes that it’s our homemade kimchi that makes the dishes so good. We use 1,400 pounds of napa cabbage each month to make our kimchi, and it features prominently in many of our dishes, like the kimchi pancake and kimchi tofu soup. The New York Times even wrote about our kimchi pancake!"

If someone is new to Pyeong Chang Tofu, what dish would you recommend they try?

"My personal favorite is the combination tofu soup, which includes beef and seafood. It’s a great introduction to the flavors we offer. Other popular choices include the kimchi tofu soup and, of course, the kimchi pancake, which highlights the homemade kimchi we’re so proud of."

(photo posted by @infatuation)

What has been the most rewarding aspect of running a family business?

"Most people don’t get to spend much time with their family after they graduate college, but I’ve been fortunate to work alongside my parents. It keeps us close, and that’s something I’m really grateful for. Seeing my family every day and working together is one of the biggest blessings in my life."

What valuable lessons have you learned from running the restaurant?

"I’ve learned that patience is key. Managing staff, dealing with day-to-day operations—it all requires a lot of patience. Things don’t always happen overnight, and you have to be okay with that. Also, I’ve learned the importance of keeping things simple. A streamlined menu and operations make everything more manageable, and having a rainy day fund for your business is crucial, especially in uncertain times like these."

Do you have any advice for aspiring restaurateurs?

"Keep it simple and focus on what you do best. Having a clear concept and sticking to it makes things easier for both your staff and your customers. Also, always be prepared for the unexpected by setting aside a rainy day fund. You never know when challenges like a pandemic or economic downturn will come your way."

What’s a typical day like for you at Pyeong Chang Tofu?

"I often work as a server during lunch because we’re short-staffed, and I enjoy the chance to interact with our customers. I don’t usually tell them I’m the owner, but when they find out, they appreciate the personal connection. In the evenings, I help supervise or jump in wherever needed. It’s a busy life, but I love being part of the community and building relationships with our customers."

Who would be your dream customer to come in and try your food?

"I’d love for Baek Jong-won, the famous South Korean chef and television personality, to dine with us. He’s like Korea’s Gordon Ramsay, and he’s inspired me to try new dishes at our restaurant. It would be amazing if he ever visited."