Korean rice cakes, once reserved for the gochujang treatment, are reimagined in the tune of chopped cheese and cacio e pepe.

The combination of rolled rice and seaweed is one of the most quintessentially Korean bites for picnics, road trips, and school lunches.

To say “Ahh, shiwonhada!” embodies all the restorative, relaxing, and renewing properties to be found in a steaming bowl.

Amid the COVID-19 pandemic, the San Francisco chef and author has shifted his focus to a nonprofit.