Stories | Flavorful Identity

To Stink or Not to Stink

Some foods dare you before they feed you. Stinky tofu did both and in the process, taught me how openness (and love) can sometimes smell strange at first.

What Kind of Kimchi Am I?

From Hungary to the Netherlands, making kimchi with local ingredients became less about copying tradition and more about creating a version that felt truly my own.

What a Hundred Cucumbers Taught Me

From carrying home 100 cucumbers with her mother in Korea to discovering Hungary’s sun-fermented pickles, this story traces how one tradition finds cousins across borders.

My Story

Every dish has a story. Some foods stay with you because they carry more than flavor. This is my story of how meals became the way I understand family, memory, and who I am.