“Costs are rising and ingredients are getting harder to find, but I still won’t raise my prices” — chef Kate Kook
As far as kimchi goes, the stuff that Kate Kook makes is pretty famous. Through her small-batch kimchi business Kimchi Kooks, Kate, along with her son, started selling jars of cabbage and white radish kimchi in Brooklyn stores in 2015. They quickly gained a following, which only grew a few years later when Kook started selling her crisp pajeon at local farmers markets.
When I opened Kate’s Kitchen, I decided to make small batches of banchan — I have more than 100 recipes for banchan in my head — which is something I never did at the farmers market. During the pandemic, even when things got really bad, I felt like I could lean on my experience working at the farmers markets, and the fact that people know me and trust me.ingredients, and bright colors. I feel like an artist, and this feels like painting.
I’m starting to get ready for the holidays at my store, and it’s still hard to find some ingredients. This year, I’m making special banchan. I didn’t want to make chicken, or turkey, but I’ll make stuffing full of Korean ingredients: goguma , kabocha squash, crushed dubu , and sweet rice steamed with rosemary and topped with cranberries and walnuts.
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