UNM Graduate Hanmin Kim Launches Authentic Korean Street Food in Albuquerque

ALBUQUERQUE, NM — Hanmin Kim, a recent graduate of the University of New Mexico (UNM), has ignited a culinary movement in Albuquerque with his startup, Seoul Gimbap, which specializes in authentic Korean street food. After showcasing his homemade gimbap—Korean seaweed rice rolls—during a campus international food festival in late 2023, Kim quickly garnered attention, leading him to establish a business that caters to local demand for Korean cuisine.

Kim, who earned a bachelor's degree in Linguistics and a master's degree in Business Analytics from UNM's Anderson School of Management, launched Seoul Gimbap shortly after his graduation in December 2023. "After that festival, I realized there might be a real demand for Korean food in Albuquerque," Kim stated. His research and passion for cooking propelled him into entrepreneurship, as he began taking pre-orders for his popular gimbap on campus, which often saw long lines of 30 to 35 customers eager to enjoy his culinary creations.

The gimbap offered by Kim includes various fillings such as bulgogi beef, spicy barbecue pork, and soy-marinated vegetables, and is often served with miso soup and a drink for an affordable price of $10.99. However, despite his early success, operational challenges, including staffing difficulties, temporarily halted his campus services. Nevertheless, the idea of reopening remains a priority for Kim, who expressed his dedication to meeting the community's appetite for Korean cuisine.

During his tenure at UNM, Kim participated in the Innovation Academy, a program focused on nurturing aspiring entrepreneurs. Under the guidance of Professor Robert DelCampo, Kim gained invaluable knowledge in business formation and operations. "It gave me a foundation for how to start an LLC, how to do taxes, and how to handle all the basics required to launch a business," he explained.

As demand for his dishes surged, Kim faced the need for a dedicated commercial kitchen. He secured a rental space from a local church, which allowed him to prepare food efficiently. The turning point for Seoul Gimbap came when a light-hearted social media video featuring Kim and a friend unexpectedly went viral, amassing nearly 400,000 views. This surge in online visibility resulted in numerous inquiries about his business and its offerings, prompting Kim to consider securing a permanent location.

The rapid growth of Seoul Gimbap can be attributed not only to Kim’s culinary skills but also to the supportive Albuquerque community. "The people here are really into food and they’re so supportive of small businesses," Kim noted, highlighting the impact of local Facebook foodie groups in promoting his brand.

Despite the excitement surrounding his business, Kim has encountered significant challenges, particularly related to rising import costs due to international trade tensions. "The tariff issues have been really difficult. Some of my South Korean vendors are increasing prices by 25% starting in July," he lamented. Nonetheless, Kim's education in business analytics has equipped him to approach these challenges strategically, enhancing his ability to manage profit margins and sourcing effectively.

Reflecting on his journey, Kim emphasized the pivotal role UNM played in his entrepreneurial path. "I had many opportunities to engage with professors there. It was easy to schedule meetings and pitch my ideas, and they were always supportive—especially Professor Robert DelCampo," he stated. Kim’s journey from food festivals to running a successful business illustrates the potential of combining culinary passion with business acumen.

In summary, Hanmin Kim's Seoul Gimbap not only fulfills a culinary gap in Albuquerque but also represents the spirit of entrepreneurship fostered at the University of New Mexico. As Kim continues to navigate the complexities of running a restaurant, he remains committed to bringing authentic Korean flavors to the Duke City, emphasizing the importance of community support in his entrepreneurial journey.