We sat down with Serene, the dynamic second-generation Korean American behind Sorimmara USA, to unpack what it’s like growing up in a family-run restaurant business. From childhood memories of rice cakes and Korean soups to fighting stereotypes about Asian food pricing and authenticity in the US, they dive deep into food culture, identity, and generational shifts.
Timestamps
0:00 - Intro
02:32 - Serene’s as a second-generation Korean American & her reluctance growing up to join the family restaurant business
05:06 - Cultural shame around Asian food in childhood: Yakult; the double-edged nature of Korean community dynamics
09:30 - Sambal Survey: Malaysian sambal tumis
12:33 - How Sorimmara adapted Mala for local & Korean-American palates
15:45 - The family businesses from delis to rice cakes to restaurants; childhood memories of holidays & Chuseok traditions
22:07 - Korean food is NOT just K-BBQ; the variations of kimchi, Army Stew (Budae Jjigae)
27:17 - Koreans love their soups BOILING HOT; fight fire with fire?
32:40 - Sambal Survey: sambal oelek & Chinese-style spicy sauce
35:30 - Challenges of running a Korean restaurant in America; Asian food should be cheap?
41:16 - Vision for the future & advice for newcomers to Korean food
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