Maesil-ju (Korean Plum Wine)

May 31, 2022

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.

Bourbon Orange Fizz

April 1, 2022

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

Coffee Manhattan

April 1, 2022

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

Bourbon Citrus Crush

April 1, 2022

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

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I use Yooeating as a platform to inspire conversation and connection on Korean American culture through the foods that comfort us. Korean American culture as we know it would not exist without the Black community. I stand in solidarity with #blacklivesmatter, by donating to George Floyd’s family, to ground efforts in Minneapolis @reclaimtheblock, to bail funds in my hometowns of Detroit and Los Angeles, and finding ways to physically show up and support here in New York. Please support in any way you can. Illo by @drawings_for_my_grandchildren

We’re in a book! So proud to be a part of KOJI ALCHEMY – I wrote a chapter on meju with @crasstafarian while I was making this fermented Korean amino building block at home. Now, it’s become ganjang, dwenjang, and gochujang, the three main Korean jangs. Check out this book if you haven’t already - it will crack your head wide open with food science as old as time. #koji #kojibuildscommunity #meju #koreanfood #gochujang #dwenjang #ganjang

Memorial Day always gets me thinking about my mom’s LA kalbi - nothing smells more like the start of summer than these Korean marinated grilled short ribs. Link in bio for my recipe for @food52 📷 @tymecham