About
Betty

I was born in Seoul, Korea, and I came to America when I was 2 years old. She tells me stories of arriving here and how tough life was, having to move to rural Virginia. There were no Asians, let alone Korean stores to source her basic food staples—so she had to make do. She recalls going to a grocery store and buying bottles and bottles of Hawaiian Punch, cans of fruit cocktail, and green beans.

For two years, that was all I ate, because I was used to eating Korean food—which simply COULD not be sourced in a country town in the seventies. Fast forward to now, where K-pop and Asian culture are everywhere. Between the Korean BBQ restaurants and the Korean beauty products, I’d say Korean culture has come a very long way.

What makes my writing—and my cooking—unique is that it’s also a blend of Southern cooking. I grew up in the southeast, in the Virginia–Hampton Roads area, and attended an HBCU, Norfolk State University, and William Howard Taft University. I obtained a Master of Arts in Teaching from NSU and went on to obtain my MBA in Healthcare Administration.

Education was not negotiable with my Korean mother who taught herself to read. She would beat up boys and steal their books as girls were typically not allowed to attend school.

I was embraced and loved by my African American community and it is where I feel deeply routed and grounded. Growing up as a Blasian (Black and Korean) I was made to understand early that my African American ancestors sacrificed themselves so that the next generations could be successful. I take their sacrifices with me in all that I do and mediocrity is NEVER an option.

This book is dedicated to their sacrifice and my hopes that I am one of their wildest and proudest dream! I hope you love and enjoy these recipes that are truly a part of my heritage, my heart and Seoul.