If you lived in Flushing during the late 90s and drove down Northern Blvd even once, it was difficult to miss Geun Moon Do. Flushing’s largest Korean Chinese Jjajangmyun restaurant (black bean noodles) stood atop a large concrete hill, spotlights lighting up its walls. This literal castle opened its gates to many Korean Americans, allowing their first real experience with Jjajangmyun. For many, it was the start of a new, life long relationship with black bean noodles. For years, Yoo Myung Yong was the head chef at Geun Moon Do, but with fame and fortune from his thriving restaurant, Mr. Yong experienced bouts of loneliness.

His success solidified his understanding that his passion was not in making money, but in cooking. Mr. Yong believes that being the best chef also means being a perpetual student. Learning and experimenting never stopped and he continues being a 60 year old student today. Quaint and humble Dwitgolmok today is a far cry from the regal brilliance of Geun Moon Do, but it's brought him more happiness and satisfaction than at any other point in his life.