Hi there! I'm Soyeon, and all together, a nosher. I grew up occasionally filching pastries from the local supermarket as a toddler and spending January mornings cooking with female relatives in my extended Korean family. The happy residents of my cupboard include sesame oil, ground cumin, dried chives, kombu, and couscous. I rarely measure out ingredients and often use my hands. || Outside the gastrosphere, I am a student, a humanitarian, a traveler, and a mischief maker. Raised up American-Korean, I split my time between New York City, Boston, and Seoul - and recently, Rabat, Morocco.