When and why did you join the Guild, and has it been a good experience?

Back in Jan 2017, I met Denise Spencer Walker who introduced me to the Guild. I’ve enjoyed the workshops, events and also the fascinating topics covered in the Facebook group!

You are an expert in Korean cuisine. Please tell us how.

My love and interest in Korean food comes from my mum. When we moved to England, it was difficult to get hold of Korean ingredients, but my mum was always busy in the kitchen recreating the foods she missed from home. I also used to run a Korean street food business in London (Busan BBQ). 

What writing project are you most proud of, and why?

K-Food (later republished as Eat Korean) is a collection of recipes and personal memories that I’m proud to have had the opportunity to share.

What is your favourite Korean ingredient that you’d like to champion?

Gochujang (Korean red pepper paste) – A fermented sweet, smoky, chilli paste adds spice, depth, and saltiness to any dish. I mix it with honey/apricot jam and soy sauce to create a sticky marinade for pork ribs.