PENDER COUNTY — Hampstead will be getting a taste of Seoul Sushi — a popular food truck and Cargo District establishment known for its rice bowls, sushi and wings. It’s opening the doors to its second brick-and-mortar restaurant on Tuesday, Sept. 8.
Owned and operated by father-and-son duo Sang and Adam Woo, Seoul Sushi joins tenants in the Oyster Creek Landing mixed-use retail and office space, including P.T.’s Olde Fashioned Grille, Tiny’z Tavern, Bubba & Finn’s, Drift Coffee, and others at 43 Shuckin Street.
Adam Woo told Port City Daily since he and his father both live in Hampstead, the location felt like a natural addition.
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“We believe that Hampstead is looking for more diversity in the food sector, and we believe we can add on a different variety of food that Hampstead locals can look forward to having,” he said.
Sang Woo said in a release: “We want people to come in, relax, and enjoy something really special — whether that’s a sushi roll or Korean BBQ with friends.”
Seoul Sushi first launched as a food truck in the greater Cape Fear region in 2023. When Sang moved from Pittsburgh, he brought with him decades of culinary experience. Born in Korea, his family emigrated to Pittsburgh when he was 5 years old and owned a Korean restaurant, Young Bin Kwan, and an Asian market in Pennsylvania for two decades.
In adulthood, Sang worked for Pittsburgh Fish Market, an American restaurant that had a live oyster and sushi bar, for almost seven years. He also held the post as sushi and sous chef for Nakama Japanese Steakhouse, opening satellite restaurant establishments across the Steel City.
Upon opening Seoul Sushi food truck, the goal was to keep overhead low while building up steam to launch as a restaurant. Sang did just that in the Cargo District in 2025 and continued to run the food truck as well; however, the truck will halt operations currently, according to Adam Woo.
“Until we get our Hampstead location ready and adjusted, we will temporarily stop accepting bookings for our food truck,” he said.
The Seoul Sushi menu is simple — sushi, wings and rice bowls, all carefully prepared. Standouts include The Seoul, featuring shrimp tempura and made with fresh crab, topped with spicy tuna. The Hanalei is a tempura-fried roll packed with seasoned lump crab, eel, avocado, and cream cheese.
Other favorites include the bibimbap bowls, with choice of protein like bulgogi beef or spicy pork served atop white rice, spinach, carrots, cucumber kimchi, squash pickled radish, and an over-easy egg, green onions, sesame seeds.
Their wings come tossed in choice of homemade sauce. The Korean BBQ is the most popular, made from a Gochujang base — a sweet and savory red chili paste made of fermented soybeans and a mainstay in Korean cooking.
The restaurant also offers Seoul-loaded fries — layers of shoelace-cut potatoes, tossed in sesame oil with choice of protein, yum yum sauce, Gochujang, kimchi, and sesame seeds.
According to Adam, the menu between both locations will remain the same.
“After we are open and get adjusted with the new place, we are going to be doing some specials that I think a lot of people will be excited for,” he added.
The 1,700-square-foot eatery, outfitted with a modern aesthetic, seats 25 people inside and 22 outside. The Woos have hired eight new crew members to help with operations.
As for opening more franchises, Adam said the goal is to keep Seoul Sushi’s product and service of the highest quality rather than opening multiple places with mediocre output.
“So the answer right now is no, but you never know what the future will hold,” he said.
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