A Korean-led restaurant has been selected in the competitive bidding process for the Parkside Market dining space in Anaheim’s Downtown Disney.
The spotlight is on “Seoul Sister,” a Korean restaurant conceptualized and managed by Chef Kelly Kim. The restaurant officially opened its doors on January 22 inside Parkside Market (1569 South Disneyland Dr.).
With visitors from all 50 states flocking to Disneyland, Disney has set its sights on K-food, which is gaining traction as a healthy dining option.
The main menu at Seoul Sister revolves around a California-style bibimbap. “For many tourists, our bibimbap may be their first experience with Korean food. We aim to deliver the richness of Korean flavors with the freshness of California ingredients,” said Chef Kim.
Seoul Sister offers five variations of bibimbap: Beef & Egg, Beef & Kimchi, Chicken Bowl, Pork Belly, and Vegan(Tofu). Customers can customize their bowls by selecting from rice, japchae noodles, or salad as a base, with various toppings and sauces to accommodate dietary needs, including allergy-friendly and vegan options—creating a menu with up to 20 combinations.
To cater to newcomers to Korean cuisine, Seoul Sister has adopted a “customization” ordering system, allowing diners to create their own meals—similar to modern fast-casual dining trends.
Within just three weeks of its opening, the restaurant has been drawing 1,000 to 1,200 visitors daily. Many first-time customers have described it as “the Korean Chipotle.”
To appeal to a wider audience, Chef Kim replaced traditional Korean ingredients like bean sprouts and spinach with kale and seasonal Californian vegetables for a visually appealing and fresh presentation. However, she remained committed to authenticity by sourcing traditional Korean kimchi from Andong, South Korea.
The beverage menu stays true to Korean flavors, featuring yuzu lemonade and matcha iced tea.
Looking ahead, Seoul Sister plans to introduce seasonal dishes such as kongguksu (soybean noodle soup), hoe-deopbap (Korean-style sashimi rice bowl), and galbi (grilled short ribs). Additionally, the restaurant is working on a dessert inspired by the Korean Samanco ice cream.
Chef Kim’s dedication to traditional Korean flavors is deeply rooted in her childhood. Born in Korea, she grew up watching her grandmother make kimchi.
At the age of nine, she moved to Houston, Texas, with her father, where she was surrounded by the smoky aroma of Texas barbecue. Experiencing both traditional Korean cuisine and Southern-style smoked meats, she developed a unique palate that influences her cooking philosophy today.
“Food has been a way for me to find my identity,” Kim shared. “My memories from Korea and my experiences in Texas have come together to shape my culinary vision.”
In 2013, she launched her first restaurant, Yellow Fever, which gained industry recognition after successfully securing a spot in Whole Foods Market.
In 2019, she joined Compass Group USA, a major food service corporation, where she worked to connect restaurants with large-scale corporate dining services across the West Coast.
This January, she partnered with Levy Restaurants, a company under Compass Group, to launch Seoul Sister, a new Korean fast-casual concept.
“Seoul Sister represents all the maternal figures—mothers, aunts, and sisters—who are the heart of Korean cuisine,” Chef Kim explained. “I hope to be a ‘sister’ introducing Korean food to the world.”
BY EUNYOUNG LEE [lee.eunyoung6@koreadaily.com]
