Sorimmara - Review - Koreatown - Los Angeles - The Infatuation
"The color red can signify many things: love, anger, flags on a first date. But at Sorimmara, it’s spice. This casual Chinese-Korean spot’s vibrant red decor is a warning to tread with caution. Mala-style hot pot, known for its surplus of tingling, numbing Sichuan peppercorns, is a big trend in Korea. Sorimmara is one of the country’s best-known chains serving it, and their Koreatown location doesn’t pull any punches. A meal at Sorimmara is entertaining, albeit a bit chaotic. You’ll notice tables of diners in panda-decorated plastic aprons wiping away beads of sweat as K-pop tunes blast. Others crowd the bar in back filling bowls with toppings before heading to the counter to weigh them. Take your pick from one of two main dishes: soupy malatang or mala xiang guo (its dry, stir-fried sibling). Both are available in five spice levels, though anything above level one isn’t for the faint of heart. Adding a side of rice balls or topping your hot pot with cheese balances the spice, while the guobaorou, crispy sweet and sour pork, is a nice mild addition, too. There’s also a fully stocked condiment bar with garlic, green onion, oyster sauce, and chili oil. Just beware of their “world’s spiciest mala sauce”—a drop or two is plenty. If you don’t mind working (and sweating) a bit for your food, Sorimmara makes for a great casual weeknight dinner with friends, or at least someone who has already seen you with chili oil splattered on your shirt. And if you find yourself huffing and puffing over your extra-hot hot pot, remember that you did this to yourself. Food Rundown Malatang Malatang is the star here. After building your bowl, your ingredients are boiled in spicy red broth and arrive in a bubbling cauldron. Use the big ladle to scoop up a little of everything in one bite. There’s also a non-spicy option (level 0), but where’s the fun in that? Mala Xiang Guo Served in a cast iron skillet, mala xiang guo is brothless stir-fried hot pot. The ingredients come tossed in a garlicky chile oil sauce that packs more heat and better retains the snappiness of the noodles and vegetables. We appreciate the option to swap in sauces, like creamy rose with gochujang, black bean, and a tomato-based option. Another plus? No hot soup splash zone. photo credit: Cathy Park Pork Guobaorou The side dish to pair with your hot pot. These airy chunks of deep-fried pork are hot and crisp, with an almost translucent exterior that shatters under your teeth. They’re slathered in sweet and sour sauce reminiscent of what you’d dip egg rolls in. photo credit: Cathy Park Flying Fish Roe Rice Balls The intensity of malatang makes us crave starch, but we’ll take these colorful rice balls over a plain bowl of rice any day. Chopped radish, carrots, and nori are mixed with sticky rice, then rolled into golf ball-sized lumps garnished with mayo and tobiko. photo credit: Cathy Park" - Cathy Park
