Salt + Spine

Share this post

Ji Hye Kim on adapting ancient Korean recipes to an Ann Arbor autumn and celebrating women's work

saltandspine.substack.com

Ji Hye Kim on adapting ancient Korean recipes to an Ann Arbor autumn and celebrating women's work

James Beard Award-Winning Chef Ji Hye Kim shares her favorite dishes to celebrate Chuseok, the Korean mid-autumn festival.

Clea Wurster
Sep 9, 2022
3
Share this post

Ji Hye Kim on adapting ancient Korean recipes to an Ann Arbor autumn and celebrating women's work

saltandspine.substack.com
Photo by EE Berger

“If the story is sort of writing itself and I can add like half a sentence or one sentence to the story, what would that look like? It already has a flow of narrative going, so you can't just take a left turn just because you have a big ego as a chef. You sort of have to understand where it wants to go,”

Ji Hye Kim, now a James Beard Award-winning chef, didn’t start cooking until she was in college at the University of Michigan studying Political Science and Economics. Unlike many of the chefs we interview on Salt + Spine, Ji Hye didn’t share stories with me about cooking with her mother. 

Keep reading with a 7-day free trial

Subscribe to Salt + Spine to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
Previous
Next
© 2023 Brian Hogan Stewart
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing