Sohui Kim is at the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants, where she serves Korean-inflected American food derived from her family memories and ancestral traditions.
A recipe for sweet and spicy Korean broiled mackerel lettuce wraps serves as a connector between family members while apart.
In Brooklyn, Chef Jenny Kwak takes inspiration from Korean heritage and builds on a legacy she established with her mother with her Park Slope restaurant, Haenyeo.
