Behind the Scenes with Korean Superette

We’d love to learn your story—how did you join the restaurant industry, and what inspired you to start Korean Superette?

My background is actually in design— I never imagined I’d be running a restaurant! But through my design work, I met a business partner who had experience in the restaurant industry. We clicked, and the opportunity to open Korean Superette came up. I thought, "Why not?" Even though I didn’t know anything about running a restaurant, I jumped in. It’s been a huge learning curve, but I love it.

Can you tell us more about your most famous dish? What makes it special?

It’s hard to pick just one! At Korean Superette, we serve banchan, which are small side dishes of seasoned vegetables that accompany rice and a main dish. It’s not just one specific dish, but a whole experience of sharing and trying different flavors. One of our most popular items is the spicy rice cake. Young people love it, and it’s a dish that Koreans are very familiar with. We also serve Doshi-Roc, a dish where people can choose their own combination, and Bulgogi, which is always a crowd favorite.

Where does the inspiration for your dishes come from? How do you come up with recipes for the new menu?

I’ve been in the U.S. for the past 10 years, but I still always craved the Korean food I grew up with. A lot of my inspiration comes from those childhood memories. I also like to experiment by incorporating local ingredients and putting my own twist on traditional dishes. I’m constantly inspired by the seasons, too. Every month, I create new dishes based on what’s fresh and what people crave during that time of year. It keeps things fun for me and for the customers.

What has been the most rewarding aspect of being a restaurateur?

Honestly, seeing people enjoy the food. I didn’t expect so many non-Korean customers—about 90% of my guests aren’t Korean. But they come in eager to try something new, and it makes me happy when they finish everything on their plates. That’s incredibly rewarding. I also love seeing second- and third-generation Korean Americans bring their families to the restaurant and share the dishes they grew up eating. It’s really special when someone tells me that our food brings back memories or makes them feel connected to their heritage.

What advice would you give to aspiring restaurateurs?

Focus on what makes your food unique. There’s a temptation to try and appeal to everyone, but it’s more important to stay true to what you want to do. Don’t feel like you have to follow trends or be something you’re not. Find what you’re passionate about and make that your focus.

Can you share a behind-the-scenes look at a typical day running your restaurant?

My day starts with grocery shopping for fresh ingredients. After that, it’s all about prepping in the kitchen, making sauces, and cooking. We have a lot of regulars, so I spend some time chatting with them, checking on food, and making sure everything runs smoothly. Once a week, I also prepare for our special Bapsang Club deliveries. It’s busy, but I wouldn’t have it any other way.

Who is your dream customer to try your food?

My family back in Korea —especially my Mom. Since opening Korean Superette, my family hasn’t been able to visit and try our food. My Mom is the one who inspired a lot of my cooking. She used to cook for university students, at church, and even had her own restaurant for some time. I learned so much from her, and I’d love for her to try what I’ve created here.

What’s next for you? What’s next for Korean Superette? Do you have any goals for the remainder of the year?

I’m taking it step by step, but I do have some big plans. I’d love to expand our Bapsang Club and share our food with even more people who want to enjoy a taste of Korean Superette at home. We’re also continuing to change up the menu every month, so there’s always something new for our regulars to look forward to.