A labor of flavor

Eating is about coming together. It doesn’t matter where we’ve come from or where we’re going. When the food is ready, we gather around and enjoy it—and enjoy being together, as well.

That’s how it is for Sung Jung and Joseph Chang, two college friends who reunited decades later to start BOP Truck. 

Sung studied classic Italian cooking and carved his chef’s path through top NYC establishments like ABC Kitchen, eventually being recruited to head up a conceptual restaurant in South Korea, before finally returning to the diverse food scene back in the U.S. to take the wheel of BOP. 

Joe learned the art of customer service while running a business for many years. Meanwhile, he took the love of cooking he inherited from his Taiwanese grandmother and put it to work obsessively serving friends and family every chance he got, hosting big gatherings at his home and epic tailgate feasts at Philadelphia Eagles games.

Though their paths were very different, both Joe and Sung arrived at the same destination— a place where a love of food, friends, and family is celebrated, flavor is debated way too late into the night, and fun is served with every dish.

Bop Truck is the fusion of careful culinary techniques with casual comfort foods. Made from scratch, nearly every dish is served with Jasmine rice, which is where the name comes from. (‘Bop’ or ‘bap’ is the Korean word for rice.)

It’s a nod to both the unpretentious tastiness of the food, as well as the heritage of the proprietors–both of whom bring their unique experiences and skills to the table and the truck.