I’m a third-generation Korean-American living in Los Angeles. To me, Asian food is the thread that connects me to my ancestors. While my background is in Korean cuisine, I am equally obsessed with Southeast Asian and Japanese dishes. I love researching the similarities and differences in the art of fermentation across various Asian cultures. Here, you’ll see innovative combinations of Korean Bibimbap and Thai Tom Yum soup. I’ll teach you how to make authentic Asian home cooking using convenience store ingredients in a fast-paced urban life.