Writing
Cookbook Contributions
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky and Rich Shih (co-writer with John Hutt for Meju, Korean fermentation block chapter), James Beard nominated
Nitehawk Cinema Presents: Movie-Inspired Menus from Brooklyn’s Dine-In Theater by Matthew Viragh (contributed Old Boy Fried Mandu and Parasite Jjapaguri recipes)
Anything’s Pastable: 84 Inventive Pasta Recipes for Saucy People by Dan Pashman (contributed Kimchi Carbonara, Linguine with Miso Clam Sauce, and other recipes), releasing March 2024
Jang: Gochujang, Doenjang, Ganjang and the Soul of Korean Cooking by Mingoo Kang with Joshua David Stein (recipes cross-tester), releasing 2024
Korean American by Eric Kim (sensitivity reader)
Personal Essays
Knocking on Halmoni’s Door (Food52)
The Retro-Fabulous 1981 Cookbook That Helped Me Cook Like My Korean Mother (Food52)
Korean BBQ Was the One Dish That Made Me Feel American (Food52)
You Don’t Have to Be Jewish to Love Jewish Food (Food Network)
Irene Yoo on the Art of Nunchi and Korean BBQ (Simply Recipes)
Features
Soju Swirls & Hangover Soup—Korean Drinking Traditions, Explained (Food52)
Korean Convenience Store Coffee Pouches Are My Favorite Way to Caffeinate (Food52)
What is Ddukbokki? A Dish Fit for Kings, My Dad’s Birthday and Me on a Weeknight (Food Network)
In One Bowl of Rice, Pachinko Illuminates Korea’s Past (Esquire)
What is Korean American Food? The Answer is Found at Home. (Food Network)
L.A. Kalbi (Bon Appetit)
The Surprisingly Little-Known History of White Rice in Korea (Food52)
How to Cook a Bunch of Little Dishes for a Crowd (Food Network)
How to Cook Korean Barbecue at Home (Food Network)
The Story Behind the Vegetable That Gave Minari Its Name (Slate)
Your Summer Won’t Be Complete Without This 3-Ingredient Watermelon Cocktail (Food52)
In Korea, Christmas Isn’t for Family; It’s for Lovers (Food52)
10 Reasons Why Detroit Is America’s Most Underrated Food City (Food52)
Grocery Shopping
If You Haven’t Been to H Mart’s Produce Section Lately, You’re Missing Out (The Kitchn)
The $5 Dessert I Always Have in My Freezer (The Kitchn)
The 2 Korean Pantry Staples I’m Constantly Buying in Bulk (The Kitchn)
12 H Mart Freezer Finds I’m Stocking up on Right Now (The Kitchn)
9 Things You Should Know Before Shopping at Weee! for the First Time (The Kitchn)
I Tried Every Bottle of Makgeolli at H Mart –– These Are the Ones Worth Drinking (The Kitchn)
