These bite-size potatoes are double-cooked: first boiled and then sautéed in butter, so they stay fluffy and tender on the inside while the outsides are crisp and crinkled with a salty-sweet flavor

This sliced omelet goes beyond breakfast –– it’s a classic banchan (Korean side dish) at Korean barbecue restaurants and home dinner tables alike.

I first fell in love with pumpkin bread when my second grade teacher asked us to each bring in one can of pumpkin purée and one empty coffee can. We transformed these into delectable sweet bread that she baked in the coffee cans themselves.

These cinnamon-spiced blondies give you all the joy and flavor of eating caramel apples.

I’m always amazed at how much a big, bushy bunch of kale can cook down, and it’s even more impressive when folded into this veggie-rich frittata.

This tomato confit is spooned atop creamy ricotta that’s been spread on golden-brown country white bread for a delicious toast that will leave you wanting to do it all over again the next day.

I first fell in love with pumpkin bread when my second grade teacher asked us to each bring in one can of pumpkin purée and one empty coffee can. We transformed these into delectable sweet bread that she baked in the coffee cans themselves.

Meatloaf was the first iconic American dish I learned about. This glazed beauty is inspired by fluffy meatballs and Korean dumplings, and subs out the ketchup for gochujang for a deeper, more savory flavor.

A no-waste, veggie forward take on the classic Japanese rice sprinkle.

This mildly sweet and salty cold noodle dish is just what you need to herald in the summer.

Dongchimi is perfect for a quick and easy ferment, resulting in an effervescent brine and a crunchy kimchi.

My favorite way to reserve these delicate garlicky spring vegetables.

Galbi jjim is a dish that’s guaranteed to light up the eyes of everyone at the table. These Korean soy sauce braised short ribs are a triple threat: super unctuous, savory, and sweet, all at the same time.

These kimchi scallion latkes are my take on the latkes I loved, inspired by the Korean banchan gamja bokkeum.

My dad is an absolute fanatic when it comes to patbingsu, the red bean-topped Korean shaved ice dessert—I created my special spin on the classic patbingsu by using coffee as the base for the shaved ice.

Green plums are only in season for a short time, so get a head start at making this infused alcohol that’ll be ready by fall.

This soy sauce ddukbokki (also spelled tteokbokki) is inspired by gungjung ddukbokki, also known as royal court ddukbokki, which dates back to Korea’s Joseon dynasty. Chewy rice cakes are stir fried with beef and vegetables, becoming super savory, tender and full of flavor. It’s fantastic for a quick weeknight dinner, but I love it scaled up for a party with friends and family.

Ddukbokki (also spelled tteokbokki) is the go-to street food in Korea, beloved by kids and adults alike. The perfect balance of heat and sweet, this rice cake dish can be amped up with a generous topping of cheese or a gooey soft-boiled egg. Once you taste it, you’ll be dreaming about these chewy, spicy logs day and night.

This citrusy, fizzy cocktail is a riff on a French 95, a bourbon-based version of the French 75.

My twist on the Black Manhattan is a breakfast-inspired tipple you can enjoy morning or night.

A refreshing and citrusy take on a classic whiskey smash, brightened with lemongrass and orange.

A peach tea-inspired mint julep, perfect for summer sipping.

This 5 color pancake in inspired by the traditional Korean colors, a great way to ensure that you have the right distribution of meats and vegetables all in one dish.

This strawberry gochujang is sweet and wine-y, a really cool way to zhuzh up traditional gochujang. You can also apply this technique to other fruits or similar vegetables – tomato gochujang is another favorite of mine.

Rice Krispies Treats made Korean American with Jolly Pong, the classic Korean kids snack.

L.A. kalbi originates from the Korean immigrant community in Los Angeles, where I grew up. These short ribs are perfect for quick grilling, resulting in tender meat that’s sweet, salty, and well-caramelized all over.

My dad goes nuts over my baby back ribs. I’ve upgraded from the bottled supermarket stuff of yore to my own creation, a homemade gochujang sauce.