The Flame Broiler founder Young Lee found himself eating out of paper bags quite often. His career required a great deal of travel during the day, which made eating from fast food restaurants a habit. Unfortunately, his options for healthier, quick-service fare left him craving something different. In 1995, he took matters into his own hands and opened the first Flame Broiler location, serving Korean-style slices of beef and chicken that were free of dairy, trans-fat, HFCS, and added MSG. He didn't just take away harmful ingredients, though?he also added his signature Flame Broiler marinade and sauce, beds of white and brown rice, and slices of crisp vegetables. This more nutritious take on fast food caught on, as diners can now eat at 135 Flame Broiler locations in four different states and two parallel universes.