Sara lives in the hustle and bustle of downtown Seattle and loves that she is just a quick drive away from spectacular nature views. The Pacific Northwest and her Korean roots influence the food she makes, but she credits the millions of hours of internet research and years of practice, practice, practice for her skills in the kitchen today. She finds the most happiness in food that is bold with many notes in flavor that add up to harmonious dishes. Involve a fire, especially next to the ocean or a mountain, and her primal side can’t help jumping in excitement from extreme bliss.
Even though Sara has been in the professional creative industry as a graphic designer, photographer, and photo retoucher for almost two decades, she couldn’t stop the pull of constantly wanting to be in the kitchen. That’s how Kimchi Halfie was born. She’s forever grateful for the craft of being able to share her food through social platforms with anyone that wants to learn about it.
The perfect day for Sara would involve hosting a casual dinner party with her husband for her closet friends, feasting on Korean BBQ, making sure everyone’s glass is filled, lighting lots of candles, playing records non-stop, seeing the cat snuggle up to everyone, and laughing so hard our bellies hurt in a good way.
What is your favorite condiment?
Chili crisp oil has a cult following that I am 100% a member of.
What’s your favorite thing to cook?
The cliché of not being able to pick a favorite applies to me here, but if I had to choose, it would be pork belly ssam (lettuce wraps). The fattiness of the pork belly is hugged with a fresh piece of lettuce that has kimchi and ssamjang (a fermented bean and chili paste) in it. Perfection in a bite!
What do you like to drink while you grill?
A whiskey with one large rock. If I’m celebrating, I’ll start with a nice peaty scotch.
What is your favorite thing to grill on a plank?
Salmon of course, but equally love to put trumpet mushrooms on a plank. They can be delicate and fall through grates, so it’s nice to have the larger surface to grill on that helps them soak in all of the smoke flavor.
What is a cooking technique you think everyone should learn how to do?
Making marinades. It’s nice to have a few staples in your arsenal, but the most important thing you’ll learn is that time is an ingredient.
What is your go-to item to grill?
Chicken thighs. The dark meat is so forgiving over the grill and can handle any marinade or taste great with just with olive oil, garlic, and salt.