About

I was born and raised in a home where my mom's expression of love came in the form of everything-from-scratch cooking for a family of six. Where most home cooks would have no qualms buying powder for broth or frozen meals for dinner, my mom would never.

After years of watching her make anchovy stock from scratch, big pots of jujube ginger tea anytime we got sick, and giant bins of homemade kimchi, I too became a rustic, do-it-yourself, gather-round-the-table kind of home chef. By inheriting some of these food philosophies (and forging some of my own), my way of cooking and eating was born.

But what hasn't changed for me is that, just like my mom, food is still a love expression: a way to nourish myself and those I love, to let someone know "I care about you" in edible form, or to build a bridge of understanding between two worlds  — whether for a neighbor who has never tried kimchi before or for a family reconvening at the dinner table after a day spent apart. 

Fruit & Supper is the next evolution of this love expression and there will be recipes, dinner partying, and stories about coming of age in the US and finding wholeness by embracing my Korean heritage for the first time in my 20s and 30s. I'll give you tips and tricks from my playbook that's been developed from years of hosting Thanksgiving dinner for my family, cooking for large community gatherings, and hosting friends and neighbors in my home to spend quality time.

Oh Jujube! was born from this same philosophy — a deep respect for food made the old way. Jujubes were a quiet constant in our home but when I realized how rare it had become to find truly simple, honest dried fruit the way my mom liked it, I decided to do something about it. Our jujubes are 100% organic, pure, and handled with care. No chemicals. No added sugar. No preservatives. Just whole fruit, grown and dried naturally in California.