When I looked for collaborators for Anything’s Pastable, I wanted to work with people who would be comfortable bringing together elements of different cuisines. When I came across Irene Yoo’s recipe for kimchi carbonara, I knew she’d be perfect. Irene grew up in Southern California, spending childhood summers in Seoul. She ate a lot of Korean food cooked by her mom in California, her grandma in Korea, and street vendors around Seoul. When she left home at 18, she moved to Philadelphia.
I had spent eighteen years eating only Korean food and I still loved Korean food, but I was really excited to eat other things.” Irene quickly became excited to cook them, too, which she did for years. “I got to a point where I realized I was really homesick for my own cultural food and Korean food in general. So that’s when I started to sort of meld the two. But it’s not just that you add kimchi to carbonara and your day’s done.
Nut Free Quick Korean Spaghetti Dinner Main Bucatini Rigatoni Parmesan Italian
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