65: Brunch and Banchan: Bridging Korean and Southern Flavors with Cynthia Christensen

What happens when Korean flavors meet Southern comfort food? Our guest Cynthia Christensen of But First We Brunch knows exactly how magical this combination can be.Growing up in a household where kimchi shared fridge space with cornbread, Cynthia learned early on that the best meals happen when different food traditions come together. We talk about growing up between two rich food cultures, how to introduce Korean ingredients into your everyday cooking, and why brunch became her culinary calling.Cynthia shares practical advice for anyone curious about Korean cooking, plus her thoughts on adapting family recipes for modern kitchens. See show notes at www.passingtheplate.org/65.ResourcesKeep exploring and learning with these resources mentioned in the episode:Visit Storied.com or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.But First We Brunch WebsiteInstagram @butfirst_webrunch  Keum Ho Garden Korean BBQ in Edison, NJKitchen scissorsWhite Lily self-rising flourGochujang (Korean chili paste)Braised Korean Short RibsGochugaru (Korean chili flakes)Quick and Easy Rough Puff PastryFlaky Buttermilk BiscuitsMelt-in-Your-Mouth Buttermilk Chocolate CookiesThanks for tuning in to the Passing the Plate podcast!  Ready to dig deeper into your kitchen adventures? Make sure to visit:Check out the Passing the Plate website.Check out our webinar and ebook on our Resource page.Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.Lisa at Are You My Cousin?:  Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!