My culinary voice is my Korean style.
I'm Korean; I came from Korea; I live in the
Northwest; I worked in New York City; I'm
married to a Caucasian chef who's from the
Midwest — and all of that basically put me
to cook what I cook right now. We have
customers from everywhere and they
relate to my Korean food the way they
see it from their angle. We have this, one
of our favorite dishes that we have is
geoduck fried rice. Very Seattle ingredient.
Giant clam. The way that we put in
the fried rice I think people just see
it as a perfect Asian Korean food but
then at the same time a very perfect
Northwest food. I think all the different
flavor profiles can relate to people in very
different ways and people find it very
familiar even though it might be foreign.
