Experiencing Great Food and Travel Together!
“One must eat great food to make great food.” – David Kim
My recipes represent who I am. They have changed and have (hopefully) improved over the years just as I have. However, I have tried to keep two factors constant throughout this evolution: taste and simplicity. Every recipe I create or adopt as my own must be delicious (to me), and relatively easy to make. I hope you will find my recipes to be just that.
Cooking is a very personal skill and art form developed over time. It is also an expression of love. Often times, if you ask someone of their favorite food or food memory, they will tell you that the best (random dish) they ever ate was made by their grandmother. Grandmothers embody those two key elements: time and love. They have been cooking for decades and love to see their loved ones enjoy the food they prepared.
The one common theme you will find in my recipes, other than taste and simplicity, is… nothing. I love eating and cooking all types of food and it shows in my recipes. My recipes also reflect my family’s history of what I call random restaurateurism. My family, including myself, have owned and operated restaurants of many types and cuisine. From fast food to fine dining. Japanese, Chinese, Italian, Burgers, BBQ, Subs, and more. Some of my recipes are adapted from growing up in those restaurants. They may also bounce from traditional Korean dishes to modern French to Texas barbecue to something totally random. Recently, I have been trying to eat healthier and consume less processed foods so my recipes have evolved towards a healthier trend while maintaining yumminess.
A common ‘ingredient’ you will find in recipes is “salt and pepper to taste.” My recipes call for nearly everything to taste. I constantly taste my food while cooking and adjust ingredients to my taste. My recipes may contain a certain set of ingredients, but treat it as a guide rather than a rule so you can make them your own. Are you one of the 4-14% of the population that cilantro tastes like soap? Then replace the cilantro in my recipe with parsley or even omit it altogether. Are you dairy-free? Then replace the butter in my recipe with coconut oil. My final thought on my recipes is this: Don’t be afraid to try new things because you think you may not like it or because you haven’t liked a certain the way it was prepared for you before. I’ve known several people that hate cooked salmon, but have grown to absolutely LOVE raw salmon dishes. As with all things in life, try something new three times before deciding if you like or dislike it.
Tex-Mex Posole Verde Recipe – One warm Austin afternoon, my good friend Sisco brought over some of this wonderful soup for me as his grandmother had just made a batch earlier in the day. I loved it so much, I decided to try and recreate …
Korean Braised Lotus Root (Banchan), Yeon-geun–jorim 연근조림, is a sweet, salty, chewy lotus dish that has flavors and textures that keep you coming back for more. It is something of a favorite for adults and children alike. This banchan is commonly used in lunches in …
Korean Spicy Radish Salad (Banchan), Musaengchae 무생채, is a simple and refreshing dish made from Korean radish and a blend of spices. This dish is probably one of the most common banchan in Korea outside of kimchi due to its simplicity and readily available primary …
Oi Muchim 오이무침 Spicy Cucumber Banchan, Oi Muchim 오이무침, is by far one of my favorite go-to recipes throughout the year. This spicy cucumber banchan is simple, yet complex in flavors and texture. Don’t prepare this recipe until just before serving to keep it fresh …
Instant Pot Egg Bites Recipe – One day, as I stopped by my local Starbucks for a nitro dirty chai latte, I noticed a pair of interesting looking egg bites in the counter display. I inquired and they said they were the new ‘sous vide’ …
This avocado toast recipe is a quick and easy one to prepare for breakfast to keep you satisfied through your busy morning. It’s healthy while still tasting delicious! A few years ago, I was introduced to this delicious combination on a visit to one of …
My country loaf recipe is a very simple but produces a wonderfully versatile bread. I use this bread for everything, but especially as toast, paninis, and crostini. I’m not a good baker by far, and I can even say that I’m terrible at it. Baking seems …
My Pumpkin Spice Coconog recipe is a hit during the fall/winter season. It’s a non-dairy version of a PSL that’s all natural, healthy (or at least not unhealthy), and I hear it tastes better too! Try this rich and delicious recipe that tastes like a pumpkin …
For some unknown reason, I naturally dislike the taste of eggplant. I have tried probably over a dozen preparations of eggplant across at least six types of cuisine with no success. A few years ago, I tried baba ganoush at a Mediterranean restaurant in Austin …
