What is your earliest food memory?
Toasting sesame seeds on live coals in Korea when I was 6 years old
What’s the first dish you learned to cook by yourself?
Instant ramen that same day with mom
Who were your early cooking influences? | Whose work do you admire now?
My mother for both, she is the best cook in the universe in my eyes.
What do you eat when you’re alone?
A lot of hummus, and avocado prepped in any way, especially guacamole.
Another secret is that I love instant mash potatoes!
What’s your favorite food city or place?
Ho Chi Minh City
What food terms or buzzwords do you wish would go away?
What are your favorite cookbooks?
Nina Simonds Asian noodles: 75 dishes twirl, slurp and savor
What do you hope cooks learn from your current book?
To make Korean BBQ easy, accessible, flavorful without spending a lot of time in the kitchen and most importantly demystify Asian cuisine.
3 question speed round
Writing: pleasure or torture?
Pleasure it’s very therapeutic and makes me reflect and appreciate everything!
End of the meal: Dessert or cheese?
Tea or hot water! I’m lactose intolerant so unfortunately I wish I can have both but that is not my reality.
When cooking: Cups or Scales?
Scales because we get more consistency