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>> roy kim: uh, no. >> roy choi: yeah. [ laughter ] >> roy kim: well, he still controls the restaurant. >> roy choi: you just do the work. >> roy kim: i just do the work. [ laughter ] as a korean, he knows. >> anthony: we start with bonchon, all those delicious little freebie plates of pickles, preserves, kimchi, a spicy squid snack or two. no bonchon? no meal. >> roy choi: and you know what this restaurant has that a lot of restaurants are going away from? is the, um, is the chair-less rooms. >> anthony: you don't do the, the feet under? knees forward, feet under? >> roy choi: oh the, the tea...

Low-riding. >> estevan: the old timers, they used to cut the coils or put bricks or sandbags in their trunk to make them lower. and then around the '70s is when it got popular. >> anthony: why these particular models of cars? >> estevan: it's pretty much always been, uh, late '50s, all the way through the '60s, and into the '70s. and then the '80s came up. they started bringing in the cadillacs and the regals. the most classic, well-known car for low-riding probably is the '64 impala. >> anthony: how many korean low-riders are there? >> estevan: there's a few asian ones sprinkled in the other ...

>> anthony: what do you do if you're a locavore in l.a.? you look around. what's local and delicious, artisanal and authentic, and as iconically l.a. as it gets? if you're roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks and three brick- and-mortar restaurants to go with them. >> roy choi: for me, kogi was always one truck in my mind. but then the lines got big, you know? and it evolved. hola, herlindo. [ speaking spanish ] >> anthony: roy trained at the culi...

Mix it in. >> roy choi: mm, that's good. >> anthony: mm. yeah, all tofu should be spicy, by my way of thinking. it's so good. >> roy choi: yeah, it's really good. >> anthony: koreans can well remember when nobody was interested in their food. now it's confusingly au courant. must be strange for the owners, who've just been doing what they've been doing for years. >> roy choi: like, for example, like, us sitting here like this, the questions a lot of people are asking me in korean, like, i'm telling them we're filming, you know, we're trying to show a piece of koreatown. the, the number one que...

There's no reason to congratulate you, because this is like what we do. >> anthony: that sounds awful, honestly. that sounds, like -- totally joy -- >> roy choi: that's my -- life, man. >> anthony: totally joyless. >> roy choi: yeah. >> anthony: uh, what did your parents want you to be when you grew up? >> roy choi: for me, a doctor or lawyer. >> anthony: right. you're obviously not a doctor or a lawyer. did you finish college? >> roy choi: i finished college and i went to one year of law school and i walked out. >> anthony: right. so, you're a bad korean. >> roy choi: i'm a bad korean. if i w...