For the past several years I have been cooking and baking a lot. What started out as a hobby has turned into something that is both integral to my own healing and a gateway to explore and appreciate my Korean identity. One of my favorite things is to cook for friends and family and I hope to do more of that this year after being so isolated from folks due to covid. Today, I am sharing some of things I’ve cooked most recently. There are so many I forgot to picture, but I’m glad I got to capture some of my cooking adventures.

Thai shrimp & veggie rolls (not pictured: homemade peanut dipping sauce)	potato, broccoli, & corn soup topped with bacon & scallions
pork, mushroom, scallion, & cabbage mandu (dumplings)	ssam wraps with grilled short ribs, shredded scallions tossed in sesame oil and gochugaru (Korean red pepper flakes), ssamjang dipping sauce, & sliced garlic
tteokboki with odeng/eomuk (fish cake) Korean spicy rice cakes	poke bowl with sushi-grade salmon, crab & red onion salad, cucumber, & soy marinated avocado
chocolate silk pie	cucumber, tomato, and red onion salad
spam kimchi jjigae	fermented soybean soup with squash
Korean dumpling and rice cake soup	Korean spicy marinated pork belly