did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim

did you know? The virality of the frozen kimbap was an American phenomenon. once the news that the frozen kimbap was completely sold out across all the Trader Joe’s reached Korea, it reverse influenced Korea and created a surge in sales. But the impact didn’t last long in Seoul, because freshly rolled kimbap is so accessible in Korea. There isn’t much of a need for frozen ones. And “Toryum” is a traditional way of warming up cold rice with warm broth, back when there was no gas or electricity. You won’t really see anyone using this old technique of pouring, draining and then pouring the broth again to reach an ideal rice temperature since we now have microwaves and rice cookers, but you’ll see that soupy rice now has a permanent place in Korean cuisine to this day- in the form of gukbap. (Guk= soup, bap = rice) Isn’t it funny? How I’m now Toryum-ing my frozen kimbap, into an age old busan style dish that’s nearly forgotten.. in my Brooklyn home. It made a long winded way here and I’m glad it did! Frozen kimbap is such a versatile ingredient that can turn into a nourishing and delicious meal. Let me know if you want to see other recipes with frozen ingredients!

Taste of Asia for @apexforyouth at Madison Square Park raised a record-breaking $1.83M this year. So humbled to be a part of this event and looking forward to next year!

My first (two) Tortang talong!! I followed the recipe I saw on nytimes by @Eric Kim