Gochujang Meatloaf

May 26, 2023

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.

Strawberry Gochujang

March 16, 2022

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.

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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