Skillet Frittata with Kale, Cheddar & Pepitas

October 9, 2023

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.

Tomato Confit & Ricotta Toast

September 13, 2023

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.

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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