Who is Sung Hoon Choo, and why is Ribera Steak trending in Korea?

Sung Hoon Choo, also known as Yoshihiro Akiyama, is a legendary Korean-Japanese fighter who rose to global fame through his appearances in UFC and later through Netflix’s Physical 100. Known for his charisma and discipline, Choo has become a cultural icon in both Korea and Japan. Recently, his YouTube channel has surged in popularity in Korea, reintroducing him to a younger audience and solidifying his status as a star once more — affectionately referred to as “Ajossi” (아저씨).

One of the latest trends he’s sparked is the viral popularity of Japanese Steak—a dish inspired by the Ribera steakhouse in Tokyo, famously visited by professional wrestlers and fighters from around the world. Choo’s introduction of this garlic-rich steak to Korean diners has caused a ripple effect on social media, with foodies and fans seeking out restaurants offering their take on the iconic meal. One such place is KOMVAAK, a brunch restaurant near Seoul Station that recently added the “Choo Sung Hoon Ajossi Steak” to its menu.

Location

193 Mallijae-ro, Jung District, Seoul
KOMVAAK

Located just a 5-minute walk from Exit 15 of Seoul Station, KOMVAAK is conveniently situated next to Seoullo 7017, an elevated pedestrian walkway built on a former highway overpass, now transformed into an urban park—a perfect spot for a scenic walk before or after your meal.

Menu & Pricing

Though it presents itself as a brunch café, KOMVAAK offers an all-day dining menu including pasta, steak, and dessert. Popular dishes include the White Ragu Pasta and Truffle Potato Gnocchi, while the new “Sung Hoon Choo Steak” joins other mains like Striploin Steak and Grilled Pork Neck. Prices range from 20,000–40,000 KRW for mains, with brunch items and appetizers in the 10,000 KRW range.

An interesting point to note is that the menu and vibe reminded me of another spot I visited recently called Pásta Ta-Tá. The font and design of the menu and even the corkage-free policy on Sundays and Mondays felt oddly familiar — could the same owner be behind both?

What I Ordered

Food at KOMVAAK is served incredibly fast. Within five minutes, our gnocchi and tteokbokki arrived, and the steak followed shortly after — definitely ideal for hungry diners. But if you’re looking to enjoy a more relaxed meal, I’d recommend ordering one or two dishes at a time rather than all at once.

Choo Sung Hoon ‘Ajossi’ Steak

⭐⭐⭐⭐⭐

Rating: 4.5 out of 5.

The star of the evening and my sole reason for this visit was the Sung Hoon Choo Steak. Priced very reasonably at 29,800 KRW, the steak comes generously plated with sweet corn and a mound of rice, making the portion more than enough for one person. As it’s served, the staff pours a sweet garlic sauce over the steak on a hot plate, creating a beautiful sizzle and aroma. The meat was cooked to tender perfection, and the garlic sauce added just the right balance of savory sweetness. The presentation was reminiscent of Japanese-style teppanyaki, especially the fast-casual “Pepper Lunch” aesthetic.

The tteokbokki featured chewy bite-sized rice cakes with fish cake, cabbage, and quail eggs. It was much spicier than expected with almost no sweetness, which might not be ideal if you have lower spice tolerance. For me the spicy kick paired perfectly with the richness of the steak and the creamy gnocchi. Though pairing tteokbokki with Western food might sound odd at first, it’s actually a growing trend in Korea—with many brunch cafés offering tteokbokki or kimchi fried rice on their menu. The spicy-creamy combo works better than you’d expect, a must-try if you’re into experimenting with trendy fusion dishes.

The truffle potato gnocchi had a great texture—crispy on the outside and soft on the inside. To be honest I was expecting something chewier but this tater tot-style gnocchi also had its own lighter charm that paired wonderfully with wine. On the bottom of the dish were finely chopped mushrooms and onions in a butter-truffle sauce, creating a risotto-like texture.

To finish the meal, we shared a classic tiramisu that looked homemade in the best way — rustic yet wholesome. The sponge was well-soaked in coffee, and the cold cream was balanced just right. Generous cocoa powder on top added a lingering bittersweet finish.

Corkage & Wine Pairing

Corkage at KOMVAAK

One of KOMVAAK’s best features is its corkage-free policy on Sundays and Mondays. Their impressive in-house drinks menu also offered red, white, sparkling, and natural wines—not to mention cocktails and draft beer. Wine prices start from the mid-40,000 KRW range and go upwards of 100,000 KRW, while draft beer is around 8,000 KRW per glass.

Despite the wine-friendly atmosphere of the restaurant, most customers were drinking beer when I was there—possibly due to the warmer weather and the savory, Japanese-style steak.

Meiomi Pinot Noir

We took advantage of the corkage-free Sunday policy by bringing our own bottle of Meiomi Pinot Noir. Nicknamed the “golf wine” due to its popularity in golf clubhouses across the States, this Californian red is known for its smooth, approachable style.

True to its reputation, it was buttery, soft, and easy to drink straight from the bottle with no decanting needed. Notes of chocolate and vanilla would make it easy with beginners and it paired flawlessly with our steak and truffle gnocchi — though it was a bit sweet for the tiramisu.

Vibe & Atmosphere

KOMVAAK features high ceilings, wood floors, and warm-toned interiors that evoke a cozy studio vibe. Given its business-district location, I expected Sunday evening to be quiet — but the place was already full by 5:30pm, no doubt thanks to the buzz around the Sung Hoon Choo Steak. For now, I highly recommend making a reservation in advance.